Chemical and Sensory Characteristics of Yoghurt Made from Camel Milk

dc.contributor.author	E, Osman, S.
dc.contributor.author	O, Eisa M.
dc.contributor.author	M, Babiker T.
dc.date.accessioned	2017-12-24T07:16:06Z
dc.date.available	2017-12-24T07:16:06Z
dc.date.issued	2017-11-22
dc.identifier.citation	E, Osman, S. . Chemical and Sensory Characteristics of Yoghurt Made from Camel Milk \ Osman. S.E , Eisa.M.O , Babiker .T.M .- At The Third International Scientific Conference of Camel Research and Production.-In Khartoum University of Sudan Science and Technology.-21-23 Nov 2017.-Conference.	en_US
dc.identifier.uri	http://repository.sustech.edu/handle/123456789/19532
dc.description	Conference	en_US
dc.description.abstract	The present study was carried out to assess the chemical composition, organoleptic properties of yoghurt made from camel milk during storage period. Camel’s milk was obtained from Khartoum University farm. The milk was analyzed for titratable acidity, total solids, fat, protein, and ash contents. ..............	en_US
dc.description.sponsorship	Sudan University of Science & Technology	en_US
dc.language.iso	en	en_US
dc.publisher	Sudan University of Science and Technology	en_US
dc.subject	camel	en_US
dc.subject	yoghurt	en_US
dc.subject	storage	en_US
dc.subject	composition	en_US
dc.subject	organoleptic	en_US
dc.title	Chemical and Sensory Characteristics of Yoghurt Made from Camel Milk	en_US
dc.type	Working Paper	en_US