The aim of this research is manufacturing of fresh foamed cheese from local milk, and to evaluate the performance of manufacturing process by estimating the proportion of air trapped within the processed cheese sample A% , and evaluation of the stability of gas phase (the air) in the resulting cheese over time RS , where the samples were prepared using two types of mixers ( vertical and horizontal ), and the vertical mixer gave the best results in terms of the proportion of air trapped within the cheese sample.
Tartous University Journal for Scientific Research and Studies.
2018.
Tartous University Journal for Scientific Research and Studies - Engineering Science Series - Folder Two - Number Two
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