| Titles |
|
English :
|
Effect of goat breeds on the properties of Domiati cheese
|
|
Arabic :
|
تأثير سلالة الماعز على خواص الجبن الدمياطى
|
|
| Abstract |
The effect of goat breed on the quality and acceptance of Domiati cheese was studied. Cheese was made from goat's milk from different breeds ( Zaribi , Damascus, Barki, Baladi, Crossbreed Damascus x Barki and Crossbreed Damascus x Baladi ). Cheese was stored at 7 ±1 °C for 60 days and analyzed at successive intervals.
The attained data revealed that there were significant differences between breeds in acidity, TS, fat, TN and T.V.F.A. Balady breed recorded the highest yield and the yield of cheese was affected by the type of goat breed and the percentage of fat in the cheese milk Microbiological analysis showed that TBC increased with advanced ripening period and there were significant differences between breeds Lipolytic bacteria was not detected throughout 30 days while protolytic bacteria and coliform were not detected during the storage period, also Mould &yeast was detected at 60 days. Organoleptic properties showed significant differences between breeds The cheese which made from zaraibi milk had the highest score during storage period.
Key words: Domiati cheese Goat's milk, Goat breeds, Soft white cheese.
|
| Publication year |
2009
|
| Pages |
252-261
|
| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
|
| Availability number |
|
| Organization Name |
Animal Production Research Institute (APRI)
|
| serial title |
Egyptian Journal of Applied Science
|
| ISSN |
1110-1571
|
| Author(s) from ARC |
|
| Agris Categories |
Animal husbandry
|
AGROVOC
TERMS |
Breeds (animals).
Cheese.
Goats.
|
| Proposed Agrovoc |
Soft white cheese;Goat's milk;
|
| Publication Type |
Journal
|