Siahmazgi cheese is an Iranian locally-made cheese produced from ewe's milk or a mixture
of ewe and goat's milks in the suburbs of Rasht in the north of Iran. This kind of cheese is …

El 35% de la leche generada en el Ecuador es destinada a la industria quesera artesanal.
Las actividadesmanufactureras se realizan con frecuencia en áreas rurales, donde las …

This study was carried out to compare the chemical composition and some microbiological
properties of Sudanese white cheese produced in traditional and modern factories. Forty …

The main objective of this study was to evaluate the effect of adjunct culture Lactobacillus
paracasei LPC-37 on the physicochemical properties of ripening Dutch-type cheeses. Those …

This study was designed to evaluate the effect of some additives (black cumin and sesame
seed), preservation method (with or without whey) and storage period on physiochemical …

This study was conducted to determine the chemical composition of Mudaffara cheese
manufactured by Solanum dubium coat extract and chymosin as coagulant enzymes …

The recovery of milk constituents from cheese whey is affected by various processing
conditions followed during production of Ricotta cheese. The objective of the present …

Abstract Ramadani, Xh., Kryeziu, A. &Kamberi, M.(2022). Influence of altitude, lactation
period and ripening on Sharri cheese composition. Bulg. J. Agric. Sci., 28 (6), 1140–1146 …

The aim of the study was to investigate the effect of pH and the temperature on the lactic acid
bacteria during 45 day cheese making time because they have the most important effect in …

Анотація Research of the amino acid composition of proteins, including the content of free
and fixed amino acids, and biological value in protein-berry concentrates, obtained by …