Production of Curd, the Importance Indicator for Compared Buffalo

Authors

  • Shurki Maxhuni University
  • Enkeleda Lam High School of Machinery
  • Arber Sh. Maxhuni American University of Prishtina

Keywords:

Milk, buffalo, curd, whey, standardization, non standardization.

Abstract

For quality cheese production, the quality of the curd production is of special importance. In order to discover the economic importance of the production of curd from buffalo standardized milk which contains 3,2% fat and the non- standardized buffalo milk, we have used curd pulp for the production of cheese mozzarella from the non-standardized milk which contains 7,95% fat. We have compared the non-standardized and the standardized buffalo milk in economic terms taking into account the percentage of fat, in the retail Dairy "Bylmeti" in Fush

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Published

2017-06-03

How to Cite

Maxhuni, S., Lam, E., & Sh. Maxhuni, A. (2017). Production of Curd, the Importance Indicator for Compared Buffalo. International Journal of Sciences: Basic and Applied Research (IJSBAR), 33(3), 164–173. Retrieved from https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/7315

Issue

Vol. 33 No. 3 (2017)

Section

Articles

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