Production of Functional Soft Cheese and Studying its Chemical and Sensory Evaluation Properties
This study design to produce of functional cheese by these parameters: (A) control using raw bovine milk (without any additive), (B) Al-mudhish skim milk powder, (C) Landoz skim milk powder, (D) Regiliat skim milk powder, (E) Spray skimmed milk and mcintosh men220 for sale 2% inulin and 2% modified starch were added to skim milk powder.The evaluati