: Ameliorative effect of  Dill and Coriander Oils addition on Quality Characteristics and Oxidative Stability of Tallaga Cheese Manufactured using Vegetable Oil

Faculty	Technology and Development	Year:	2021
Type of Publication:	ZU Hosted	Pages:
Authors:	Staff Zu Site Abstract In Staff Site
Journal:	J. of Food and Dairy Sci Mansoura Univ	Volume:

Keywords :	, Ameliorative effect , , Dill , Coriander Oils addition
Abstract:	تم تصنيع جبن التلاجة باستخدام لبن4٪ دهن (كنترول)، وأضيف زيت دوار الشمس إلى اللبن الفرز كبديل لدهن اللبن. وأضيفت زيوت الشبت والكزبرة إلى معاملات الجبن المصنع بزيت دوار الشمس بمعدل 0.2٪ لكل منهما. وتلى ذلك تحليل معاملات الجبن من حيث التركيب ا

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