الفهرس | Only 14 pages are availabe for public view |
Abstract This work was carried out to assess the make – procedure modification on the quality of reduced fat Domiati cheese . The study was divided into three parts :- Part 1: The coagulation properties of low-fat milk. Part 2 : Some factors affecting on the coagulation properties and the quality of Domiati cheese made from low-fat milk. Part 3 : Domiati cheese manufacture . |