EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION
Whey protein was used in the manufacture of soft cheese to compensate the fat flavor. The effect of whey powder or its precipitated proteins on coagulation time and curd tension. In first stage, whey powder was added at 1, 2, 3 and 4 % to the milk directly and heated at 90°c for 1 minute to precipit...
| Main Authors: | , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
College of Agriculture
2013-09-01
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| Series: | Mesopotamia Journal of Agriculture |
| Subjects: | |
| Online Access: | https://magrj.mosuljournals.com/article_80312_f82dcf8bfcc7120f1f65db74067504cd.pdf |