Archives of Nutrition and Food Science

Original Research Open Access

Influence of milk containing water, penicillin and ammonium chloride on the processing properties and chemical composition of yoghurt and Sudanese white cheese

Tayseer, A. S. Idrees , Ibtisam, E. M. El Zubeir

Yoghurt and cheeses are important rich food for the human, however they might be subjected to adulteration, which alter their quality. This study investigated the effect of milk adulteration on the processing properties of yoghurt and Sudanese white cheese and their chemical composition. Cheese and yoghurt were made from milk with known amounts of added water, penicillin, and ammonium chloride; separately. 

Arch Nutr Food Sci, 2025, Volume 3, Issue 1, p1-10 | DOI: 10.46439/nutrition.3.008