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Yield and quality of buffalo Ricotta cheese



Yield and quality of buffalo Ricotta cheese



Annals of Agricultural Science Cairo 42(1): 187-193



The feasibility of utilizing buffalo milk containing 0, 2, 4 and 6% fat for the production of Ricotta cheese using standard methods was studied. The cheeses contained 30.67-33.34% TS, 1.1-15.1% fat, 12.58-25.40% protein, 3.28-3.72% lactose and 1.73-1.94% minerals. The process yielded a firm cohesive curd which could be easily drained.

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Accession: 003338468

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