| Titles |
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English :
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Effect of some starter culture on physical and sensory properties of Mozzarella cheese
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Arabic :
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تأثير بعض البادئات على الخواص الطبيعية و الحسية لجبن الموزاريلا
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| Abstract |
Mozzarella cheese was made nom buffaloe's milk. Milk was soured by the addition of three types of starters. yoghurt cultures, L helveticus or mixed of them at different ratio Four treatment were made, control was made by using 2% of yoghurt starter (Streptococcus salivarius subsp thermophilus and Lactobacillus delbmekii subsp bulgahcus) as (Tl), using 2% of L helvaticus as (T2), 1% yoghurt + 1% L helveticus (T3), 0.5% yoghurt + 1.5% L. helveticus (T4) and 15% yoghurt + 0.5% L helveticus as (T5). Resultant cheese were examined when fresh and after storage period for 2 weeks at 5 ± 2°Ce The cheese made with 2% L helveticus showed the highest value for rheological properties and improved the whitenes (colour after cooking) after 2 weeks then fresh and the other treatment then the treatment which used 1.5% L helveticus + 0.5% yoghurt culture. Photo pictures showed the differences between the cook colour test.
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| Publication year |
2007
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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 |
القاهرة
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| serial title |
10th Egyptian Conference for Dairy Science and Technology Cairo 19-21 November 2007
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| Author(s) from ARC |
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| Agris Categories |
Animal physiology - Nutrition
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AGROVOC
TERMS |
Cheese.
Chemicophysical properties.
Starter cultures.
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| Publication Type |
Conference/Workshop
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