Andere Kunden interessierten sich auch für
![Lactoperoxidase and keeping quality and culture activity in camel milk]( "Lactoperoxidase and keeping quality and culture activity in camel milk")
Lactoperoxidase and keeping quality and culture activity in camel milk32,99 €![Consumption of camel milk from North Eastern province of Kenya]( "Consumption of camel milk from North Eastern province of Kenya")
Consumption of camel milk from North Eastern province of Kenya32,99 €![Buttermaking From Camel Milk By Blending It With Goat Milk]( "Buttermaking From Camel Milk By Blending It With Goat Milk")
Buttermaking From Camel Milk By Blending It With Goat Milk26,99 €![Evaluation And Development Of Methods Used For Making Soft Cheese]( "Evaluation And Development Of Methods Used For Making Soft Cheese")
Evaluation And Development Of Methods Used For Making Soft Cheese44,99 €![Cheddar Cheese Quality]( "Cheddar Cheese Quality")
Cheddar Cheese Quality51,99 €![Unique Properties and Some Specifications of Dromedary Camel Milk]( "Unique Properties and Some Specifications of Dromedary Camel Milk")
Unique Properties and Some Specifications of Dromedary Camel Milk46,99 €![Effect of Spices powder on Quality of Ayib- Ethiopian Cottage Cheese]( "Effect of Spices powder on Quality of Ayib- Ethiopian Cottage Cheese")
Effect of Spices powder on Quality of Ayib- Ethiopian Cottage Cheese36,99 €
The word "cheese" could be used for the products manufactured from cow's milk, but milk from buffalo, sheep, goat and/or camel could also be used to make different types of cheese. There is no any documentary information available on the manufacturing of camel milk products (i.e butter, butter oil, yoghurt and cheese) from camel milk. However, some of the indigenous varieties of cheese, i.e Paneer, Peshawari cheese and processed cheddar cheese and/or cottage cheese have been produced in Pakistan. To make cheese from camel milk is one of the approach to produce camel milk products and make it valuable for consumers with the objectives to improve the quality of soft unripened cheese, to evaluate the sensory quality and to develop cheese acceptability profile made from camel milk.