The effect of pH on the rheological and physical properties of analogue pizza cheese.

This study aimed to evaluate the effect of the pH levels (5.8, 6.0, 6.

Effect of addition of Syrian thyme () on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage.

Unlabelled: This study was designed to introduce Syrian thyme () as a new additive flavor for Mudaffara cheese. Mudaffara cheese was prepared from cow's milk using the commonly used black cumin as control and Syrian thyme (0.3 and 0.