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Physico-chemical properties of ‘wara’ cheese precipitated with sodom apple and pawpaw leaf juice
A study was conducted to access the physicochemical properties of ‘wara’ cheese precipitated with sodom apple or pawpaw leaf juice. These coagulants ware applied to fresh Zebu milk or reconstituted milk powder at 50' C arid heated slowly until boiling point was reached. Chemical composition of both...
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| Format: | Conference Proceeding |
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| Published: |
2010-03
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