Factors affecting the processing of wara -- A Nigerian white cheese

Factors affecting the processing of wara -- A Nigerian white cheese

Wara was prepared in the laboratory in the traditional way and factors affecting the processing were investigated. The juice from the sodom apple (Calotropis procera ), used for coagulating the curd, caused a bitter taste when used in amounts beyond 2 ml.

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Ogundiwin, JO, Oke, O L
Format: Buchkapitel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Wara was prepared in the laboratory in the traditional way and factors affecting the processing were investigated. The juice from the sodom apple (Calotropis procera ), used for coagulating the curd, caused a bitter taste when used in amounts beyond 2 ml.
ISSN:0308-8146