| Titles |
|
English :
|
microbiological studies on milk and dairy products
|
|
Arabic :
|
دراسات ميكروبيولوجية علي الألبان ومنتجاتها
|
|
| Abstract |
This study aims to produce a Mini Ras cheese with good microbiological quality. The Mini Ras cheese must avoid the problems which face the traditional Ras cheese by some changes in the technological steps .The use of heat shocked starter culture in order to enhance ripening process .In the mean time the low fat and low salt Mini Ras cheese is considered to be an important task to meet the needs of people with special needs The study was carried on the following parts :-
Part 1: Processing of mini Ras cheese from different mixtures cow's and buffaloe's milk
Part2 :Acceleration of Mini Ras cheese ripening with heat-shocked starter culture.
Part3 : Processing of low fat mini Ras cheese.
Part4 : Processing of low salt mini Ras cheese The following conclusion can be observed :-
I-In order to manufacture mini Ras cheese the most suitable ratio of cow's and buffaloe's is (2:1)
2- The use of heat -shocked P acidilactis enhanced the ripening of mini Ras cheese.
3- The production of low fat mini Ras cheese with good quality can be obtained by the use of Zabadi starter in addition to heat -shocked P acidilactis .
4-The low salt mini Ras cheese can be made with the youghurt starter streptococcus salivarus subsp thermophilus +1.
delhcrtlckii subsp hulgoricuS and temperature of storing must be reduced.
|
| Publication year |
2002
|
| Pages |
187
|
| Availability location |
مكتبة معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
|
| Availability number |
784
|
| Organization Name |
Animal Production Research Institute (APRI)
|
| Country |
Egypt
|
| Author(s) from ARC |
|
AGROVOC
TERMS |
Buffalo milk.
Cheese.
Cow milk.
Ripening.
Streptococcus thermophilus.
|
| Proposed Agrovoc |
low fat Ras cheese;low salt Ras cheese;heat shocked;
|
| Publication Type |
PhD Thesis
|