Firdous nida (5 résultats)

Taschenbuch. Etat : Neu. Labneh cheese Spread Quality and Shelf life | Effects of different TSC on quality and shelf life of olive oil mixed labneh cheese spread | Nida Firdous (u. a.) | Taschenbuch | 116 S. | Englisch | 2020 | LAP LAMBERT Academic Publishing | EAN 9786200589347 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Total solids of food are measure of all suspended, colloidal and dissolved solids. Labneh cheese is concentrated yoghurt made by increasing total solid contents upto 40% while labneh cheese spread has total solid contents upto 23%. The objectives of this study was to determine effects of different total solid contents on quality of labneh cheese spread with particular emphasis on its texture, spreadability and to check its storage stability and consumer acceptability in term of organoleptic properties. Labneh cheese spread was prepared by eliminating whey from natural yoghurt through cloth bag method with addition of olive oil in final stage to improve shelf life. For this purpose yoghurt was prepared and 5 treatments (4 varied in total solids contents and 1as control) of equal weight were placed in hanging cloth bags to drain the whey under refrigerated conditions. The cloth bags were allowed to drain for different period of time (0 hour, 8 hour, 16 hour, 24 hour and 32 hours) and solid contents were measured that is 15%, 27%, 29%, 31% and 39% respectively. Treatments having different total solids contents were analyzed for their quality attributes 116 pp. Englisch.…

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Total solids of food are measure of all suspended, colloidal and dissolved solids. Labneh cheese is concentrated yoghurt made by increasing total solid contents upto 40% while labneh cheese spread has total solid contents upto 23%. The objectives of this study was to determine effects of different total solid contents on quality of labneh cheese spread with particular emphasis on its texture, spreadability and to check its storage stability and consumer acceptability in term of organoleptic properties. Labneh cheese spread was prepared by eliminating whey from natural yoghurt through cloth bag method with addition of olive oil in final stage to improve shelf life. For this purpose yoghurt was prepared and 5 treatments (4 varied in total solids contents and 1as control) of equal weight were placed in hanging cloth bags to drain the whey under refrigerated conditions. The cloth bags were allowed to drain for different period of time (0 hour, 8 hour, 16 hour, 24 hour and 32 hours) and solid contents were measured that is 15%, 27%, 29%, 31% and 39% respectively. Treatments having different total solids contents were analyzed for their quality attributes.…

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Firdous NidaDR. NIDA FIRDOUS (PH.D IN FOOD SCIENCE AND TECHNOLOGY) Experience of working as Assistant Food Safety Officer in Punjab Food Authority, Visiting Scholar in University of Minnesota, USATotal solids of food are measu.…

Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Total solids of food are measure of all suspended, colloidal and dissolved solids. Labneh cheese is concentrated yoghurt made by increasing total solid contents upto 40% while labneh cheese spread has total solid contents upto 23%. The objectives of this study was to determine effects of different total solid contents on quality of labneh cheese spread with particular emphasis on its texture, spreadability and to check its storage stability and consumer acceptability in term of organoleptic properties. Labneh cheese spread was prepared by eliminating whey from natural yoghurt through cloth bag method with addition of olive oil in final stage to improve shelf life. For this purpose yoghurt was prepared and 5 treatments (4 varied in total solids contents and 1as control) of equal weight were placed in hanging cloth bags to drain the whey under refrigerated conditions. The cloth bags were allowed to drain for different period of time (0 hour, 8 hour, 16 hour, 24 hour and 32 hours) and solid contents were measured that is 15%, 27%, 29%, 31% and 39% respectively. Treatments having different total solids contents were analyzed for their quality attributesVDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 116 pp. Englisch.…