| Titles |
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English :
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The use of recombinant chymosin in making domiati
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Arabic :
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دراسة على استخدام الكيموسين المخلق وراثيا في صناعة الجبن الدمياطى
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| Abstract |
Domiati cheese was made from buffalo's milk using recombinant chymosin (RC) or calf rennet (CR). The attained results revealed that the differences in clotting time, curd tension and curd syneresis were insignificant when RC or CR was used. This was true with respect to yield of fresh cheese and the loss in cheese weight after pickling.
Acidity and pH values significantly changed during pickling. but coagulants had insignificant effect in this respect.
The values of NPN/TN, SN/TN and TVF A were nearly similar in fresh cheese and increased during pickling of all cheese samples. The rate of increase was not affected by the coagulant used.
The pickled cheese made with RC had lower total free amino acids and amino acid pattern than CR-cheese.
The organoleptic properties of the resultant cheese were identical and the coagulant used seems to have no effect in this respect.
Key words: Buffalo's milk, Domiati cheese, recombinant chymosin.
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| Publication year |
2002
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| Pages |
191-199
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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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| serial title |
Egyptian Journal Dairy Science
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| Author(s) from ARC |
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| External authors (outside ARC) |
نبيل محمد مهنا
جامعة كفر الشيخ
احمد الخامى
المركز القومى للبحوث
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| Agris Categories |
Animal physiology - Nutrition
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AGROVOC
TERMS |
Buffalo milk.
Cheese.
Cheesemaking.
Pickling.
Recombinant antigens.
Rennet.
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| Publication Type |
Journal
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