| Titles |
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English :
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Impact of using chitosan and Jojoba oil as an edible coating on Ras cheese quality
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Arabic :
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تأثير استخدام الشيتوزان وزيت الجوجوبا في تغليف الجبن علي جودة الجبن الراس
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| Abstract |
Six cheese treatments were made to study the effect of coating cheese with chitosan and jojoba oil on cheese quality. One cheese treatment was uncoated, while another cheese treatment was coated with 2.0% chitosan solution. The other four treatments were coated by replacing 25, 50, 75 and 100% of chitosan with jojoba oil. Replacement of chitosan with jojoba oil caused a significant increase in moisture, soluble nitrogen, total volatile fatty acids, total proteolytic and lipolytic bacterial counts and scores of organoleptic properties, while caused a significant reduction of cheese loss and mould and yeast counts. Fat, total nitrogen, soluble nitrogen and total volatile fatty acids contents and organoleptic scores of Ras cheese treatments increased as ripening period processed while moisture decreased.
Key words: Ras cheese, chitosan, jojoba oil, cheese loss, coating.
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| Publication year |
2016
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| Pages |
343-353
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Minufiya J. Agric. Res.
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| Author(s) from ARC |
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| External authors (outside ARC) |
خميس محمد كامل كعباري
كلية الزراعة – جامعة المنوفية
وحيد احمد رجب
كلية الزراعة جامعة المنوفية
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| Publication Type |
Journal
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