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Publications by Muhammad Umair Sattar

Impact of Different Casein to Fat Ratios on the Physicochemical Composition, Functionality and Sensory Quality of Mozzarella Cheese

International Journal of Food and Allied Sciences

English

Related publications

Effect of Somatic Cell Count on Milk Composition and Mozzarella Cheese Quality

Acta Alimentaria

English

Using Wheat Flour and Alginate in Mozzarella Cheese Making on Physical and Sensory Quality

Research Journal of Life Science

English

Effect of Ripening Temperature on the Quality of Low Moisture Mozzarella Cheese: 1. Composition and Proteolysis

English

Effect of Ripening Temperature on Low Moisture Mozzarella Cheese: 2. Texture and Functionality

English

Evaluation of the Nutritional Composition of Mozzarella Cheese Type

Revista Brasileira de Higiene e Sanidade Animal

English

Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate

Journal of Veterinary Medical Research

English

Effects of Different Ratios of Mixture of Starch and Casein, or Starch and Fat, in Diets on Lipogenesis in Rats

Agricultural and Biological Chemistry

English

Physicochemical and Sensory Characteristics of Sudanese LowFat Cheese During Storage Period

IOSR Journal of Agriculture and Veterinary Science

English

Investigation of the Influence of Cryopowders “Broccoli” and “Laminaria” on Quality Parameters of Cheese Masses of Different Fat

EUREKA: Life Sciences

English