Study on Domestic Goat Milk for Making Fresh Cheese and Fermented Whey
碩士 === 國立嘉義大學 === 動物科學系研究所 === 99 === The purpose of this study was to study on making fresh cheese from domestic goat milk and fermented whey. Test 1 was to compare the qualities of fresh goat cheese with different fat contents. Three fresh goat cheeses made by whole goat milk, low fat goat milk an...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/65572598911467950852 |