Corpus ID: 201683660

Effect of levels of black cumin seeds ( Nigella sativa ) and storage period on biochemical properties and acceptability of Sudanese braided cheese

@inproceedings{AbdelRazig2013EffectOL,
  title={Effect of levels of black cumin seeds ( Nigella sativa ) and storage period on biochemical properties and acceptability of Sudanese braided cheese},
  author={K. Abdel-Razig and M. Ahamed and unna and A. S. Mohammed},
  year={2013}
}
  • K. Abdel-Razig, M. Ahamed, +1 author A. S. Mohammed
  • Published 2013
  • The effect of different levels of black cumin seeds (Nigella sativa) and storage period on biochemical properties and acceptability of braided cheese was investigated. Five batches of braided cheese were prepared from cow’s milk, at five different levels of black cumin seeds (0.0%, 0.5%, 1.5%, 2.5%, and 3.5%) and stored for 60 days. Stored cheese was examined at (0, 15, 30, 45 and 60) days intervals. The titratable acidity and formol ripening index (FRI) increased significantly (P≤0.05) with… CONTINUE READING

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