2010
DOI: 10.21608/jfds.2010.82111
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CHEMICAL, TECHNOLOGICAL, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES Of SPREAD PROCESSED CHEESE.

Abstract: This study was carried out to study the possibility of using some dairy products such as (Labenah, Feta cheese made by U.F. and Ricotta cheese made from Mozzarella cheese whey, which are available in many dairy factories as substitute for Ras cheese (ripened or semi-ripened) at ratio 50% or 100% in the manufacture of spread processed cheese. The effect of substituting these products on physicochemical, rheological and organoleptic properties of spread processed cheese was also studed during storage period up t… Show more

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