NUTRITIONAL AND TECHNOLOGICAL STUDIES ON FORTIFICATION OF SOME FOODS WITH WHEY
Nagla Ali Magd El-Sheikh;
Abstract
Whey is the watery portion or serum that separates from the curds during conventional cheese making or casein manufacture (Kosikowski, 1978). It constitutes about 85 to 90% of the volume of the milk used for transformation into ripened cheese and it retai
Other data
| Title | NUTRITIONAL AND TECHNOLOGICAL STUDIES ON FORTIFICATION OF SOME FOODS WITH WHEY | Other Titles | دراسات غذائيه وتكنولوجيه على تدعيم بعض الأغذيه باستخدام الشرش | Authors | Nagla Ali Magd El-Sheikh | Keywords | NUTRITIONAL AND TECHNOLOGICAL STUDIES ON FORTIFICATION OF SOME FOODS WITH WHEY | Issue Date | 1999 | Description | Whey is the watery portion or serum that separates from the curds during conventional cheese making or casein manufacture (Kosikowski, 1978). It constitutes about 85 to 90% of the volume of the milk used for transformation into ripened cheese and it retai |
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