Effect of Temperature and Storage Conditions on Chemical properties of Braided (Mudaffara) Cheese

الموضوعات

زراعة

الملخص

Braided (Mudaffara) cheese samples were preparedfrom fresh cow's milk by traditional methods. The samples weredivided into two portions. Samples of 50gm weight from eachportion were treated as follows: portion one was stored in wheyat two temperature levels (fridge 5c°&room 30c°).Portion twowas stored out of whey in polythene bags at the sametemperature (fridge and room).The stored sample were storedfor 60 days &examined at 15 day interval during ripening forchanges in the physicochemical and biochemical qualities.The results indicated that cold storage favors increase in cheeseweight since cheese samples stored at fridge temperature inwhey maintained significant (p≤0.05) higher weight comparedto room temperature and in fridge without whey. The total solidscontent stored out of whey at room temperature was higher thansamples stored in whey. Storage out of whey at bothtemperature levels is fevor total solid content. The ash contenton the other hand was found to be positively affected by storagein whey at both storage temperature levels.Both protein and fat content was found to be favored by storageout of whey at room temperature.The pH was observed to decrease while the titratable acidityincreased during storage.The effect of storage on both parameters was significant (P≤0.05).

روابط وملفات

التعريف والنوع

رقم الوثيقة

083c39f0-11cf-465a-8a22-cc0a48804052

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

1639282_1.pdf

بيانات النشر

ألقاب المؤلفين

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اللغة

English

المصدر والدورية

اسم المصدر

Effect of Temperature and Storage Conditions on Chemical properties of Braided (Mudaffara) Cheese

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

عبدالمنعم مختار

الإعداد

عايدة عبدربه

الاقتباسات الببليوغرافية