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Hindi Research Article, J Food Nutr Disor Vol: 3 Issue: 3
Compositional Content of White Cheese Manufactured from Mixtures of Camel and Sheep Milk during Storage
| Derar AMA and El Zubeir IEM* | |
| Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Sudan | |
| Corresponding author : El Zubeir IEM Department of Dairy Production, Faculty of Animal Production, University of Khartoum, 13314, Khartoum North, Sudan, Fax: +249 185 321246 E-mail: Ibtisammohamed@hotmail.com |
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| Received: February 05, 2014 Accepted: June 11, 2014 Published: June 16, 2014 | |
| Citation: Derar AMA, El Zubeir IEM (2014) Compositional Content of White Cheese Manufactured from Mixtures of Camel and Sheep Milk during Storage. J Food Nutr Disor 3:3. doi:10.4172/2324-9323.1000145 |
Abstract
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.
