| Titles |
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English :
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Probiotic Ras cheese made from concentrated milk by ultrafiltration or recombination techniques
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Arabic :
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صناعة جبن راس ذات تأثير حيوى من البان مركزة بتكنولوجيا الترشيح الفوقى و اعادة التكوين
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| Abstract |
The manufacture of Ras cheese from UF-retentate (CF4) and recombined concentrated milk (RCM) was modified in order to achieve cheese with good quality, beneficial as dietary adjuncts and of therapeutic value, and to enhance ripening UF- and RCM- Ras cheese were made from high heat treated concentrate using 3% yoghurt starter or 3% modified starter (heat shocked yoghurt culture + Bifidobacterium Bb –12 ). The cheeses were analyzed at different intervals during ripening. Chemically and microbiologically as well as the organoleptic properties were assessed. The results reveal that, the preferable trend was for UF-Ras cheese made with adding 0.02% Ca Cl2 and 3% modified starter. Such cheese, was ripened quickly with high scoring points and contained sufficient Bifidobacterium (Nx 10 cfu /g) to be beneficial as a dietary adjuncts.
Keywords: Ras cheese, UF- milk retentate, recombined milk, probiotics.
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| Publication year |
2003
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| Pages |
319-333
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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 Dairy
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| ISSN |
0378-2700
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد الالفى
جامعة الزقازيق
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AGROVOC
TERMS |
Probiotics.
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| Proposed Agrovoc |
recombined milk;UF- milk retentate;Ras cheese;
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| Publication Type |
Journal
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