| Titles |
|
English :
|
Effect of PH pickling media on properties of Domiati cheese during storage
|
|
Arabic :
|
تأثير الاس الهيدروجينى لوسط التخليل على صفا ت الجبن الدمياطى اثناء التخزين
|
|
| Abstract |
Domiati cheese was manufactured from fresh buffaloes, cows and their mixture (1: 1) after standardized to contain 4 % fat.
To study the effect of pH of pickling media on properties of Domiati cheese during storage, cheese was pickled in pasteurized filtered whey from the respective batch which divided into five portions, the first portion of whey was served as control, second, third. fourth and fifth portions were standardized to pH 6.5, 5.5, 5.0 and 4.5 respectively and kept at the same pH along the pickling period at room temperature and were analyzed chemically, microbiologically and organoleptically when fresh and after 15, 30 and 60 days. The essential amino acids and AAS are in excess in aU treatments compared with all kinds of milk cheese. It was noticed that by lowering pH of pickled medium the moisture decreased fat and salt content of all cheeses gradually increased with advancing ripening period. TN/ DM% decreased slightly and the rate of decrease was high in T4& T3 than control and other treatment T2 had the highest ratio of SN/TN compared with other treatments and control. Microbiological analysis showed that proteolytic bacterial count increased in all treatment and control throughout 30 days of ripening period and it was also decreased by the increase of pickling acidity. Also lipolytic bacterial count increased at 15 days and then decreased with advancing the pickling period. Meanwhile, the total count of all treatments decreased gradually with the increase of the pickling period.Pikling media at pH 6.5 and 5.5 can be successfully used for the development of organoleptic properties of Domiati cheese.
|
| Publication year |
2002
|
| Pages |
1977-1988
|
| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
|
| Availability number |
|
| Organization Name |
Animal Production Research Institute (APRI)
|
| City |
مشتهر
|
| serial title |
Annals of Agricultural Science Moshtohor
|
| Author(s) from ARC |
|
AGROVOC
TERMS |
Cheese.
Esterases.
Ph.
Storage.
|
| Proposed Agrovoc |
Domiati cheese;
|
| Publication Type |
Journal
|