Hager Omer El Faroug Behari. (2002). Manufacture of Sudanese White Cheese from skim milk and with low salt content.(Research Notes)(Brief Article) From: Ahfad Journal | Date: July 1, 2003| Author: | COPYRIGHT 2003 Ahfad University for Women. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright information

B.Sc. dissertation. School of Family Sciences Ahfad University for Women, Omsurman.

The study dealt with the manufacturing of Sudanese White Cheese from skimmed cow's milk with a low salt content.

The objectives of the study are:

1--How to manufacture Sudanese White Cheese from skimmed milk.

2--The effect of using low salt content in Sudanese White Cheese, Milk is often regarded as nature's most complete food. It provides many nutrients, which are essential for the growth of the human body. Milk is an excellent source of protein, vitamins, and minerals ...

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