| Titles |
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English :
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Seasonal treands in making domiati cheese from buffalo’s milk
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Arabic :
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دراسة تأثير التغيرات الفصلية على كفاءة تصنيع الجبن الدمياطى من اللبن الجاموسى
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| Abstract |
The present study was, undertaken to define the seasonal changes in the efficiency of making Domiati cheese from buffalo' So milk collected during summer and winter seasons.
Analysis of cheese milk revealed that summer milk (SM) was significantly differed as compared to winter milk (WM). It characterized by higher values for ,acidity, TS and fat and lower values for pH and protein as well as lower stability to ethanol and rennin (faster RCT).Values of curd tension and curd syneresis were significantly higher in case of SM. .
Yield and recovety of fat and protein in the resultant cheese were insigrtificantly affected by season of the year but the values were relatively lower in cheese made from SM. SM cheese had lower values for acidity, moisture, protein and SN/TN and higher values for pH and fat than WM cheese.
The sensory evaluation revealed a highly significant improvement in flavour, body and texture as well as appearance of the fresh cheese when made from WM.
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| Publication year |
2003
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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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| Country |
Egypt
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| City |
طنطا
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| serial title |
Journal Agricultural Research Tanta University
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| Volume |
29
. 3
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| Department |
Dairy Chemistry Research Department
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| Author(s) from ARC |
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| External authors (outside ARC) |
نبيل محمد مهنا
جامعة طنطا
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AGROVOC
TERMS |
Acidity.
Buffalo milk.
Cheese.
Chymosin.
Curd.
Ethanol.
Fats.
Ph.
Proteins.
Skim milk.
Summer.
Winter.
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| Publication Type |
Journal
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