PRODUCTION OF FLAVORED LOW FAT PROCESS CHEESE

PRODUCTION OF FLAVORED LOW FAT PROCESS CHEESE

Whole sheep milk cheese was used to produce processed flavored cheese with 30 % +-1 fat level after mixing with low fat filing materials such as crud.labanah and skim milk powder.as well as cheese emulsifiers of 1:1 sodium phosphate and citrate.Wild garlic.cumin.nigella and cordomon of 1% were used as flavoring materials.Processed cheese samples we

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A clinical study to evaluate the effect of specific diet, yogic practices, and ruksha udvartana on obesity (Sthaulya)

Introduction: Obesity is a complex disease Lacrosse Chest Protector with serious social and psychological dimensions, affecting almost all ages and socioeconomic groups and overwhelmingly developed and developing countries.The objective of this study is to compare the outcome of specific diet, yogic practices, and Ruksha Udvartana in the management

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