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Faculty of Science and Arts - Khulais
Document Details
Document Type
:
Article In Journal
Document Title
:
Effect of adding nitrate on the properties of RAS cheese made from raw and heat treated milk
تأثير اضافة النترات على خصائص الجنة الرومى المصنعة من اللبن المعالج حراريا و الخام
Subject
:
mycotoxins
Document Language
:
English
Abstract
:
Ras cheese was manufactured from Raw and heat-treated milk (72◦C/2 min). Sodium nitrate was added to cheese milk in addition to control cheese (without NaNO3). All cheese samples were analyzed periodically for their chemical and microbiological quality. Ripening indices, nitrate and biogenic amines content of cheese samples were monitored during ripening indicies, biogenic amines production and the content of all microbial groups. These effects correlate with nitrate concentration. Nitrate content of all cheese samples decreased during ripening period
ISSN
:
0378-2700
Journal Name
:
Egyptian journal of Dairy Science
Volume
:
35
Issue Number
:
1
Publishing Year
:
1428 AH
2007 AD
Article Type
:
Article
Added Date
:
Tuesday, December 28, 2010
Researchers
Researcher Name (Arabic)
Researcher Name (English)
Researcher Type
Dr Grade
Email
سعاد محمد طه
Soad, Soad Mohamed
Investigator
Doctorate
soaadtaha@hotmail.com
احمد محمد عايش
Ayesh, Ahmed Mohamed
Investigator
Doctorate
Aesh58@yahoomai.com
Files
File Name
Type
Description
28336.pdf
pdf
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