Buffaloes milk containing 10 and 208 mastitic milk was converted into white cheese at 10% the cheese was poor in quality but could be accepted for consumption. The higher percentage of mastitic milk not only lengthened the coagulation time at also gave a soft open cheese with mechanical holes and rubbery breakable texture. A salty and bitter flavour could be distinguished during and after tasting. The moisture content was higher and the total solids was lower than those of cheese made from normal milk.
ABDEL-GALIL, H. (1982). SOME PROPERTIES OF WHITE CHEESE MADE FROM MILK OF BUFFALOES SUFFERING FROM MASTITIS. Assiut Veterinary Medical Journal, 9(17.18), 83-87. doi: 10.21608/avmj.1982.191554
MLA
H. ABDEL-GALIL. "SOME PROPERTIES OF WHITE CHEESE MADE FROM MILK OF BUFFALOES SUFFERING FROM MASTITIS", Assiut Veterinary Medical Journal, 9, 17.18, 1982, 83-87. doi: 10.21608/avmj.1982.191554
HARVARD
ABDEL-GALIL, H. (1982). 'SOME PROPERTIES OF WHITE CHEESE MADE FROM MILK OF BUFFALOES SUFFERING FROM MASTITIS', Assiut Veterinary Medical Journal, 9(17.18), pp. 83-87. doi: 10.21608/avmj.1982.191554
VANCOUVER
ABDEL-GALIL, H. SOME PROPERTIES OF WHITE CHEESE MADE FROM MILK OF BUFFALOES SUFFERING FROM MASTITIS. Assiut Veterinary Medical Journal, 1982; 9(17.18): 83-87. doi: 10.21608/avmj.1982.191554
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