Chemical changes occurring in canned warankasi '' A Nigeria white soft cheese''
No Thumbnail Available
Date
1983-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Chemistry, Obafemi Awolowo University
Abstract
A process for canning warankasi in 10.0 and 12.5% brined whey was developed, and the chemical change taking place in the canned wara were investigated with the storage time. The drained weights, ash contents and the titratable acidity increased while the pH, moisture, lactose, total protein nitrogen and fat contents of wara decreased with the storage time.
Description
vii, 131p
Keywords
Citation
Ilori, M. O. (1983). Chemical changes occurring in canned Warankasi: A Nigerian white soft cheese (Master's thesis). Department of Chemistry, Faculty of Science, Obafemi Awolowo University.