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Effect of Different Levels of Cassava Powder (Manihot esculenta) on the Yield and Quality of Sudanese White Soft Cheese

Entrepreneurship and Innovation Management Journal

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Title Effect of Different Levels of Cassava Powder (Manihot esculenta) on the Yield and Quality of Sudanese White Soft Cheese
 
Creator Dhuol, Koc Ruben Ramzi
Hamid, Omer Ibrahim Ahmed
 
Subject Sudanese white soft cheese, Cheese yield, Cassava powder (Manihot esculenta)
 
Description This study was carried out to determine the effect of different levels of Cassava powder (Manihot esculenta) on the yield and quality of Sudanese white soft cheese. One hundred and twenty (120) liters of fresh cow's full cream milk were used. In this study four treatments were carried out : The First treatment is the control in which cow's cheese milk had  left free without any  additive , While in the second , third   and fourth treatments  0.5 % ,   0.75% and 1 % of  cassava powder were added respectively to cheese milk before pasteurization . The different types of milk were then manufactured to a Sudanese white soft cheese.  The final results showed that the highest yield was obtained from the cheese made from 1% cassava while the lowest one was obtained from cheese made without cassava powder.
 
Publisher Academy of Business & Scientific Research
 
Contributor
 
Date 2014-11-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://absronline.org/journals/index.php/eimj/article/view/366
 
Source Entrepreneurship and Innovation Management Journal; Vol 2, No 4 (2014): November; 214-218
2311-1836
2310-00079
 
Language eng
 
Relation http://absronline.org/journals/index.php/eimj/article/view/366/383
 
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