Influence of Protein Cross-Linking Enzymes on Soft Cheese Properties Made From Camel's Milk

Faculty Agriculture Year: 2013
Type of Publication: ZU Hosted Pages: 1133-1140
Authors:
Salah Ahmed Abdelgelil Khaliefa
Journal: Zagazig J. Agric. Res Zagazig J. Agric. Res Volume: 40
Keywords : Influence , Protein Cross-Linking Enzymes , Soft Cheese    
Abstract:
Microbial Transglutaminase (MTGase) was used in the manufacture of camel's milk soft cheese. The enzyme was applied at different concentrations and at various addition stages. In the first trial, the enzyme was added to the milk up to 100 u
    
     
 
       

Author Related Publications

  • Salah Ahmed Abdelgelil Khaliefa, "Utilization of Sebestan Plum Fruit Nectar (Cordia dichotoma forst) in the Manufacture of Flavoured Nutraceutical Yoghurt Drink", Zagazig Journal of Food and Dairy Research, 2013 More
  • Salah Ahmed Abdelgelil Khaliefa, "Bacteriological, Physicochemical and Sensory Properties of Probiotic Fermented Camel's Milk as Affected by Added Inulin", Egypt. J. Appl. Sci, 2013 More
  • Salah Ahmed Abdelgelil Khaliefa, "The effect of various stabilizers on physiochemical properties of camel milk yoghurt", J. American Science, 2015 More
  • Salah Ahmed Abdelgelil Khaliefa, "Effect of freeze-drying on camel’s milk nutritional properties", International Food Research Journal, 2015 More
  • Salah Ahmed Abdelgelil Khaliefa, "Influence of Addition Modified Starches as Stabilizer on Physicochemical and Textural Properties of Camel's Milk Yoghurt", Zagazig Journal of Food and Dairy Research, 2015 More

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