Chemical changes occurring in canned warankasi '' A Nigeria white soft cheese''

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dc.contributor.authorIlori, Olugbemiga Mathew
dc.date.accessioned2025-08-29T12:29:37Z
dc.date.available2025-08-29T12:29:37Z
dc.date.issued1983-06
dc.descriptionvii, 131p
dc.description.abstractA 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.
dc.identifier.citationIlori, 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.
dc.identifier.urihttps://ir.oauife.edu.ng/handle/123456789/6730
dc.language.isoen
dc.publisherDepartment of Chemistry, Obafemi Awolowo University
dc.titleChemical changes occurring in canned warankasi '' A Nigeria white soft cheese''
dc.typeThesis
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