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Effects of Manchego-type cheese-making process on contents of mineral elements

✍ Scribed by R Moreno-Rojas; M.A Amaro-Lopez; R.H Garcia-Gimeno; G Zurera-Cosano

Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
438 KB
Volume
53
Category
Article
ISSN
0308-8146

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## Abstract Employing crude coagulants from sodom apple __Calotropis procera__, processing conditions of 65–85Β°C for 40–65 min and reduced pH, reductions in microbial population were found in a locally‐produced soft, white cheese β€œwara”. The finished product β€œwara” did not keep well under ambient c