| Titles |
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English :
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Iodide, spicy flavoured and low sodium dietary karish cheese
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Arabic :
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الجبن القريش منخفض الصوديوم و المدعم باليود و املاح الكرافس او البصل
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| Abstract |
Karish cheese was made using 2% sodium chloride as a control, or partially replaced sodium chloride using 2% salt mixtures of 1: 1 sodium chloride: potassium chloride enriched with either celery or onion spicy salts, and supplemented with different levels of potassium iodide (0.01,0.02 and 0.03%) as a source of iodine.
Results evedentiated that such types of kansh cheese are of high quality in respect of flavour body and texture. Also it could be considered as a dietary karish cheese for people suffering high blood pressure and/or thyroid problems. This is because of its lower content of sodium chloride salt and supplementation with iodide as well as its excellent flavour due to the spices enrichment.
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| Publication year |
2002
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| Availability location |
معهد بحوث الانتاج الحيوانى - شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| City |
الزقازيق
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| serial title |
Zagazig, University Medical
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| Department |
Dairy Chemistry Research Department
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| Author(s) from ARC |
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AGROVOC
TERMS |
Celery.
Cheese.
Flavoured milk.
Iodides.
Onions.
Sodium.
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| Publication Type |
Journal
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