Academic journal article Ahfad Journal

Hager Omer El Faroug Behari. (2002). Manufacture of Sudanese White Cheese from Skim Milk and with Low Salt Content

Academic journal article Ahfad Journal

Hager Omer El Faroug Behari. (2002). Manufacture of Sudanese White Cheese from Skim Milk and with Low Salt Content

Article excerpt

B.Sc. dissertation. School of Family Sciences Ahfad University for Women, Omsurman.

The study dealt with the manufacturing of Sudanese White Cheese from skimmed cow's milk with a low salt content.

The objectives of the study are:

1--How to manufacture Sudanese White Cheese from skimmed milk.

2--The effect of using low salt content in Sudanese White Cheese, Milk is often regarded as nature's most complete food. It provides many nutrients, which are essential for the growth of the human body. Milk is an excellent source of protein, vitamins, and minerals particularly calcium.

Cheese is usually concentrated from milk proteins and fats. Besides, milk selected bacteria, milk clothing agents and sodium chloride are all used to manufacture cheese.

Cheese that contains milk fats is an excellent source of vitamin A. also iron protein compounds of milk are retained in cheese.

Cheese manufacturing takes different stages:

Fresh cows milk is separated into skimmed milk and butter by a machine called milk seperater. …

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