Research Article
Chemical and Microbiological Properties of Sudanese White Soft Cheese Made by Direct Acidification Technique
Department of Food Science and Technology, Faculty of Agriculture, Al-Zaiem Al-Azhari University, P.O. Box: 1432, Khartoum North 13311, Sudan
Nagla Ali Ahmed Babiker
Department of Food Science and Technology, Faculty of Agriculture, Al-Zaiem Al-Azhari University, P.O. Box: 1432, Khartoum North 13311, Sudan