Formulation of low-sodium Nabulsi cheese by using potassium

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dc.contributor.authorManar Naseem
dc.contributor.authorZain Al Deen
dc.date.accessioned2023-12-06T09:52:01Z
dc.date.available2023-12-06T09:52:01Z
dc.date.issued2021-01-07
dc.description.abstractNabulsi cheese was produced in a small factory belong to Al-Najah National University located at Tulkarem city, Palestine. Nabulsi cheese was manufactured by using pasteurized cow milk (65 ̊C), and the rennet was added to produce curd. The curd was cut into similar-sized cubes (3 * 3 cm) and set for 15 minutes to rest. After that, the curd was transferred to cheesecloth and molded into rectangular blocks by pressing (>0.4MPa) to drain the whey. Three brine solutions (A: 100% NaCl (control), B: 80% NaCl + 20% KCl, and C: 60% NaCl + 40% KCl) were prepared to submerge the cheese cubes and stored at 4 ̊C for 12 days.
dc.identifier.urihttps://hdl.handle.net/20.500.11888/18594
dc.language.isoen_US
dc.supervisorSamer mudalal
dc.titleFormulation of low-sodium Nabulsi cheese by using potassium
dc.typeGraduation Project
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