Biological and organoleptic properties of milk protein as affected by dilution with non-esential nitrogen sources
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Compositional, Rheological and Organoleptic Qualities of Camel Milk Labneh as Affected by Some Milk Heat Treatments
The present study was carried out to investigate the chemical, rheological and microstructure properties of camel milk Labneh. Labneh samples were manufactured from camel milk thermally treated at 63° (T1), 85° (T2) and 95°C (T3) for 30 min, whereas the control sample was manufactured from camel milk pasteurized on 72°C for 15 sec. Chemical composition of resultant Labneh samples showed that to...
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عنوان ژورنال
دوره 03 شماره 1
صفحات 11- 20
تاریخ انتشار 1975-03-21
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