| Titles |
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English :
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Effect of lysozyme on some properties of Tallaga cheese
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Arabic :
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تأثير الليزوزيم على بعض خواص جبن الثلاجة
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| Abstract |
The effect of lysozyme on some chemical and microbiological properties of UF Tallaga cheese was studied. Lysozyme concentrations at 75 ppm and 150 ppm were added to the retentate before the manufacture of Tallaga cheese. Manufactured cheese were stored in the refrigerator at 7 ±1°C for 3 weeks and periodically analysed every week. The results of the chemical analysis showed that there were no differences in acidity % and pH values of both untreated and treated cheese with lysozyme when fresh. But during storage period, it was noticed that the untreated cheese had more acidity % than that of the treated cheese . Also, the results Indicated that the total solids and protein contents of the fresh treated cheese with lysozyme were Increased.
During storage period the total solids increased while the protein content of the treated cheese decreased .Moreover the soluble nitrogen content Increased. The results of bacteriological analysis indicated that the lysozyme reduced the total count and sporeformers counts in fresh and during storage period in treated cheese. While the Influence of lysozyme on psychrotrophic counts was not detected in the fresh sample but was detected during the storage period. The results obtained showed that the efficiency of lysozyme in destroying E.coli as well as ability to improve the keeping quality of cheese were strongly depended on the concentration of lysozyme. The concentration of lysozyme at 150 was more effective on controlling the survival of E. coll in Tallaga cheese than 75 ppm .
Key Words: Lysozyme, Preservation, Tallaga cheese.
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| Publication year |
2008
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| Pages |
2457-2465
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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 Agricultural Research
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| ISSN |
1110-6336
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| Author(s) from ARC |
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| Agris Categories |
Food science and technology
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AGROVOC
TERMS |
Cheese.
Lysozyme.
Preservation.
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| Proposed Agrovoc |
Tallaga cheese;microbiological properties;chemical properties;
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| Publication Type |
Journal
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