Evaluation And Development Of Methods Used For Making Soft Cheese - Couverture souple

Hamad, Mohamed Nour El Din Farid

 
9783639718300: Evaluation And Development Of Methods Used For Making Soft Cheese
Couverture souple
ISBN 10 : 3639718305 ISBN 13 : 9783639718300
Editeur : Scholars' Press, 2014

Synopsis

In year 1990, “The Egyptian Organization for Standardization and Quality Control” issued the Egyptian Standard number 1867, which concerns the soft cheese with vegetable fats, based on these specifications, several kinds of cheese appeared during the past ten years, such as “Ghasala cheese”. That is why it is important to study and control it. So, This study is based on; - We collected six samples of six different small local factories producing this kind of “Ghasala Cheese”, which is spread in the three Governorates after attending the manufacturing steps in sites of production themselves and taking the samples for analysis, and doing Chemical Composition, Microbiological Analysis, organoleptic properties and the Economical Study. - Choosing the best sample to studying the effect of Homogenization (150 bar) on the characteristics of the cheese. - Studying the effect of heat treatment (85ºC\18sec-45ºC) and Homogenization on the characters, Quality and the expiry date of the cheese. - Studying the effect of adding some stabilizers on the chemical, microbiological and organoleptic properties of cheese. - Studying the effect of vegetable fat substituting by buffalo’s milk fat.

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Présentation de l'éditeur

In year 1990, “The Egyptian Organization for Standardization and Quality Control” issued the Egyptian Standard number 1867, which concerns the soft cheese with vegetable fats, based on these specifications, several kinds of cheese appeared during the past ten years, such as “Ghasala cheese”. That is why it is important to study and control it. So, This study is based on; - We collected six samples of six different small local factories producing this kind of “Ghasala Cheese”, which is spread in the three Governorates after attending the manufacturing steps in sites of production themselves and taking the samples for analysis, and doing Chemical Composition, Microbiological Analysis, organoleptic properties and the Economical Study. - Choosing the best sample to studying the effect of Homogenization (150 bar) on the characteristics of the cheese. - Studying the effect of heat treatment (85ºC\18sec-45ºC) and Homogenization on the characters, Quality and the expiry date of the cheese. - Studying the effect of adding some stabilizers on the chemical, microbiological and organoleptic properties of cheese. - Studying the effect of vegetable fat substituting by buffalo’s milk fat.

Biographie de l'auteur

Ph.D of Agricultural Sciences (Dairying), Associate Professor, Head of Dairying Department, Manager of Quality Assurance and Accreditation unit, Faculty of Agriculture, Damietta University, Egypt.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Scholars' Press
Date d'édition
2014
Langue
anglais
ISBN 10 
3639718305
ISBN 13 
9783639718300
Reliure
Broché
Nombre de pages
148
Coordonnées du fabricant
non disponible
Personne responsable
non disponible