Abstract:Sudanese White cheese (Gibna Bayda) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield … Show more
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