食物と栄養障害のジャーナル

Compositional Content of White Cheese Manufactured from Mixtures of Camel and Sheep Milk during Storage

Derar AMA and El Zubeir IEM

Compositional Content of White Cheese Manufactured from Mixtures of Camel and Sheep Milk during Storage

This study was aimed to investigate the compositional properties of soft cheese made from camels, sheep and their mixtures milk during the storage. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride.