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IMPACT OF ADDING MORINGA OLEIFERA ON THE QUALITY AND PROPERTIES OF HALLOUMI CHEESE
Egyptian Journal of Agricultural Research
he aim of this study is to study the effect of adding moringa on the quality and properties of Halloumi cheese made from cow milk without moringa as a control (T1), added 3% moringa oleifera leaves powder extraction (MOLPE) in milk (T2) and added 3% moringa oleifera leaves powder (MOLP) in weight curd cheese before pressed (T3).The second treatment had a higher yield % due to the addition of MOLPE. However, the milk required / kg Halloumi cheese was less in yield than other treatments.doi:10.21608/ejar.2018.136146 fatcat:6qsmnppozbea5b7an5l7q6ol5q