Sökning: "Mokhtar Kashwa"

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  1. 1. Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties

    Master-uppsats, SLU/Dept. of Animal Nutrition and Management

    Författare :Mokhtar Kashwa; [2016]
    Nyckelord :calcium content; calcium activity; caseins; protein; water buffalo;

    Sammanfattning : Fresh buffalo milk is the raw material used traditionally to prepare mozzarella cheese by hand. The characteristic smooth texture of mozzarella is obtained through a unique step during its manufacturing process, which is plasticizing or stretching of the cheese curd in hot water. LÄS MER