Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 3 Issue: 3

Compositional Content of White Cheese Manufactured from Mixtures of Camel and Sheep Milk during Storage

Derar AMA and El Zubeir IEM*
Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Sudan
Corresponding author : El Zubeir IEM
Department of Dairy Production, Faculty of Animal Production, University of Khartoum, 13314, Khartoum North, Sudan,
Fax: +249 185 321246
E-mail: [email protected]
Received: February 05, 2014 Accepted: June 11, 2014 Published: June 16, 2014
Citation: Derar AMA, El Zubeir IEM (2014) Compositional Content of White Cheese Manufactured from Mixtures of Camel and Sheep Milk during Storage. J Food Nutr Disor 3:3. doi:10.4172/2324-9323.1000145

Abstract

Compositional Content of White Cheese Manufactured from Mixtures of Camel and Sheep Milk during Storage

This study was aimed to investigate the compositional properties of soft cheese made from camels, sheep and their mixtures milk during the storage. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride.

Keywords: Camel; Sheep; Milk; Cheeses; Composition; Storage

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