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PROPERTIES OF DAIRY PRODUCTS IN SAUDI ARABIA ACCORDING TO THEIR MANUFACTURING AND STORAGE CONDITIONS.

[In Arabic. / En arabe.]

Author(s) : MASH'HADI A. S. al-

Summary

THE STUDY CLASSIFIED THE DAIRY PRODUCTS INTO 2 SECTIONS: 1) CONVENTIONAL DAIRY PRODUCTS WHICH ARE PRODUCED IN THE BADIA AND VILLAGES FROM MILK OBTAINED FROM CAMELS, GOATS OR SHEEPS. THESE PRODUCTS INCLUDE LABAN, CHEESE, EKIT OR ALMODAIR. THE STUDY PROVIDED THE FINDINGS OF THE RESEARCH CONDUCTED TO IDENTIFY THE SPECIFIC QUALITIES OF THESE PRODUCTS ; AND 2) MODERN, DAIRY PRODUCTS WHICH ARE PROCESSED BY USING MODERN METHODS, INCLUDE: LABAN, YOGURT, FLAVOURED LABAN, PASTEURIZED MILK, LONG PERIOD STERILE FLAVOURED MILK, CHEESE, LABANAH AND OTHER PRODUCTS SUCH AS ICE CREAM.

Details

  • Original title: [In Arabic. / En arabe.]
  • Record ID : 1989-2352
  • Languages: Arabic
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 2; 9 p.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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