Production And Quality Improvement Of Camel Milk Soft Unripened Cheese Год выпуска: 2014Автор: Saima InayatИздательство: LAP Lambert Academic PublishingСтраниц: 124ISBN: 9783659556111Описание The word “cheese” could be used for the products manufactured from cow’s milk, but milk from buffalo, sheep, goat and/or camel could also be used to make different types of cheese. There is no any documentary information available on the manufacturing of camel milk products (i.e butter, butter oil, yoghurt and cheese) from camel milk. However, some of the indigenous varieties of cheese, i.e Paneer, Peshawari cheese and processed cheddar cheese and/or cottage cheese have been produced in Pakistan. To make cheese from camel milk is one of the approach to produce camel milk products and make it valuable for consumers with the objectives to improve the quality of soft unripened cheese, to evaluate the sensory quality and to develop cheese acceptability profile made from camel milk.
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Анастасия Здравствуйте Мария! Защита была в понедельник - 17.05. Оценка - отлично. В общем, ему понравилось. Буду, скорее, всего писать дипломную по этой теме
