Study of the Chemical and Sensory Properties of a Calcium–Milk Coagulum
The chemical and sensory properties of a calcium–milk coagulum which were prepared from heated skim milk were investigated. The yield of calcium milk coagulum was 18.16%, and this value was higher than the yield of soft cheese which was 10.6%. At zero degree of cold storage, the moisture, total soli...
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| Format: | Article |
| Language: | English |
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Sulaimani Polytechnic University
2016-03-01
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| Series: | Kurdistan Journal of Applied Research |
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| Online Access: | http://kjar.spu.edu.iq/index.php/kjar/article/view/6 |