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- W1971305499 abstract "Microbiological and Sensory Quality of Mozzarella Cheese as Affected by Type of Milk and Storage Mozzarella cheese that had its origin in Italy has recently been introduced by the Sudanese dairy industry. Mozzarella cheese is a good source of nutrients namely protein, fat, minerals and vitamins. The study was performed to prepare and assess the storage stability of mozzarella cheese prepared from cow milk, goat milk and mixed milk (cow milk: goat milk-1:1, w/w). The cheeses were subjected to microbiological analyses and sensory evaluation at storage temperature of 5°C and at intervals of 1, 15 and 30 days. The goat milk mozzarella cheese (GMMC) had significantly higher microbial load than mixed milk mozzarella cheese (MMMC) and cow milk mozzarella cheese (CMMC)." @default.
- W1971305499 created "2016-06-24" @default.
- W1971305499 creator A5090636958 @default.
- W1971305499 date "2013-01-01" @default.
- W1971305499 modified "2023-09-26" @default.
- W1971305499 title "Microbiological and Sensory Quality of Mozzarella Cheese as Affected by Type of Milk and Storage" @default.
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- W1971305499 doi "https://doi.org/10.4172/2324-9323.1000103" @default.
- W1971305499 hasPublicationYear "2013" @default.
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