Author: Talb, Hamdy El-Said Ali./ Title: Controlling Of Wheying-Off In Domiati Cheese Making And Its Effect On Ripening /

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العنوان

Controlling Of Wheying-Off In Domiati Cheese Making And Its Effect On Ripening /

الناشر

Hamdy El-Said Ali Talb,

المؤلف

Talb, Hamdy El-Said Ali.

هيئة الاعداد

باحث / Hamdy El-Said Ali Talb

مشرف / A.M.Darwish

مشرف / H.M.H.Hassaan

مشرف / A.M.Abd El-Rahman

الموضوع

Dairy. Cheese. Domiati Cheese - Ripening. Domiati Cheese - Wheying-Off.

تاريخ النشر

2007 .

عدد الصفحات

76 p. :

اللغة

الإنجليزية

الدرجة

ماجستير

التخصص

علوم وتكنولوجيا الأغذية

تاريخ الإجازة

1/1/2007

مكان الإجازة

جامعة المنيا - كلية الزراعة - Food Technology and Dairy

الفهرس

Only 14 pages are availabe for public view

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Abstract

In This study the problem of wheying-off Domiati cheese was undertaken. The most factors studied and related to this phenomenon are : casein/fat ratio (C/F), NaC1 content and acidity. The most changes in cheese quality packaged in polyethylene bages without brine are also followed.
The results are summarized and partitioned into three parts:
Part 1: Evaluation of market Domiati cheeses were analysed for the composition and wheying-off as the general quality.
Part 2:Controlling of the compositional quality of Domiati cheese