This study was carried out to evaluate the chemical composition and microbiological quality
of traditionally made Mozzarella cheese by two manufacturers in Khartoum State, Sudan …

This study was carried out to evaluate the chemical and microbiological quality of imported
processed cheese available in the market. A total of 27 samples comprising three brands …

The present study aimed at the determining the storage stability of the yield and the physico-
chemical characteristics of mozzarella cheese prepared from cow milk, goat milk and a …

Two Mozzarella cheese making methods, Kosikowski (1982) and the modified method
practiced by Khartoum Dairy Products Company (KDPC) were evaluated for their …

This study used sixty samples of locally and imported processed cheeses from the market in
Khartoum North and Omdurman, Sudan. The chemical composition (protein content, fat …

The processed cheese used during the present study was made from white Sudanese
cheese with different ripeling tine (15 and 30 days) from milk with different fat present (2.2 …

The effect of different temperatures on the shelf-life of Mozzarella cheese was studied. pH,
non-protein nitrogen, moisture, total proteins, methyl esters of combined fatty acids, total …

Mozzarella cheeses prepared from buffalo, cow and mixture of cow and buffalo milks using
commercially available starter cultures (Streptococcus thermophilus, Lactobacillus …

Cream cheese samples were analyzed to find out the effect of recommended storage
temperature (4±1 C) and ambient room temperature (21±1 C) on pH, titratable acidity …

The microbiological quality, pH, colour, proteolysis and head space composition (using an
electronic nose) of several commercial brands of high-moisture Mozzarella cheese …