Physicochemical and sensory characteristics of white soft cheese made from different levels of Cassava powder ( Manihot esculenta )

@inproceedings{Dhuol2012PhysicochemicalAS,
  title={Physicochemical and sensory characteristics of white soft cheese made from different levels of Cassava powder ( Manihot esculenta )},
  author={Koc Ruben Ramzi Dhuol and Omer Ibrahim Ahmed Hamid},
  year={2012}
}
This study was carried out in the milk processing unit at college of animal production Science and Technology, Sudan University of Science and Technology during January 2012 September 2013.The physicochemical and sensory characteristics of Sudanese white soft was investigated as affected by different levels of cassava powder and storage period. One hundred… CONTINUE READING