What is it about?
The effect of freeze drying on the qualities of fresh cow milk and soy milk cheeses were investigated with a view to preserve and present them in a more stable and portable form.
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Why is it important?
The effect of freeze drying on locally produced cheeses from cow milk and soy milk is determined so as to increase the shelf life of these perishable foods.
Perspectives
The study shows the improvement made on the qualities of cheese samples by freeze drying as a preservative method.
Tosin Paul
Michael Okpara University of Agriculture
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This page is a summary of: Effect of freeze drying on qualities of fresh cow milk and soy cheeses, Poljoprivredna tehnika, January 2020, Centre for Evaluation in Education and Science (CEON/CEES),
DOI: 10.5937/poljteh2003001t.
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