: 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:
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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