CHEMICAL COMPOSITION, PROTEOLYSIS, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF CHEDDAR CHEESE AS AFFECTED By VARIOUS HIGH HYDROSTATIC PRESSURE TREATMENTS DURING RIPENING

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages:
Authors:
Ali Abdelrahman Ali Abdelglel
Journal: Zagazig J. Agric. Res., Zagazig J. Agric. Res., Volume:
Keywords : CHEMICAL COMPOSITION, PROTEOLYSIS, RHEOLOGICAL , ORGANOLEPTIC PROPERTIES    
Abstract:
The effect of high hydrostatic pressure (HHP) treatments on chemical composition, proteolysis, rheological properties, total free amino acids and organoleptic properties for Cheddar cheese during ripening at 8-10oC up to 120 days were evalu
    
     
 
       

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Department Related Publications

  • Sabah Mohamed Monir, "Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process", فرنسا, 2011 More
  • Amal Ahmed Mohamed Mahmoud Adawy, "POSSIBILITY OF BENEFITS OF EMPTY MOTIFS FOR IMPROVING THE PERFORMANCE OF CURTAINS TEXTILE", الجمعية المصرية للاقتصاد المنزلى, 2013 More
  • Ali Abdelrahman Ali Abdelglel, ". Quality Of Brinza Like Cheese Manufactured From Different Types Of Milk", Zagazig J. Agric. Res., Vol. 42 No. (3) 2015,505-515, 2015 More
  • Ali Abdelrahman Ali Abdelglel, "Proteolysis And Biogenic Amines Formation In Sterilized Edam Cheese Curd Slurry Inoculated With Some Probiotic Strains Formulations", Journal of Food and Diary Sciences, 2014 More
  • Elsayed Mohamed Abdel Wahed Khalil, "Quality of white soft cheese made with different vegetable oils as milk fat substitute جودة الجبن الأبيض الطري المصنع باستخدام الزيوت النباتية المختلفة كبديل لدهن اللبن", Zagazig J. Agric. Res.,, 2013 More
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