Studies on the Effect of Starter Cultures and some other Factors on Yoghurt (Zabadi) Properties
| dc.contributor.author | Al-Otaibi, Mutlag Mohammed | |
| dc.date.accessioned | 2022-05-18T12:16:07Z | |
| dc.date.available | 2022-05-18T12:16:07Z | |
| dc.date.issued | 1997 | |
| dc.degree.department | العلوم الزراعية والاغذية | |
| dc.degree.grantor | King Faisal University | |
| dc.description.abstract | Yogurt is a fermented dairy products, more widespread and intensive as it contains all the components of milk with the exception of lactose, which turns into lactic acid and the goal of this research to know the best conditions to improve the properties of yogurt by raising the total solids of fresh cow's milk using sodium caseinate | |
| dc.identifier.other | 1768 | |
| dc.identifier.uri | https://drepo.sdl.edu.sa/handle/20.500.14154/3934 | |
| dc.language.iso | en | |
| dc.publisher | Saudi Digital Library | |
| dc.thesis.level | Masters Degree | |
| dc.title | Studies on the Effect of Starter Cultures and some other Factors on Yoghurt (Zabadi) Properties | |
| dc.type | Thesis |