Effect of Milk Source and Location on the Physicochemical Characteristics of White Cheese (Gibna bayda)
Husna Eisa Ahmed Omer & Mohamed Osman Mohamed Abdalla · Archives of Current Research International · 2017
Aims: This study was conducted to evaluate the quality control of white cheese (Gibna bayda) processing in traditional plants. Methodology: White cheese was manufactured using raw cow milk from two areas in North Kordofan (Riash and Cazgail). Samples were collected from three sta...
Open access
Research Article
10.9734/ACRI/2017/35212