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Seasonal trends in making Domiati cheese from buffalos milk [electronic resource].

By:

AL-Ahwall, R. I. H

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Language: English Summary language: Arabic Description: p.455-463Other title:

دراسة تأثير التغيرات الفصلية على كفاءة تصنيع الجبن الدماياطي من اللبن الجاموسي [Added title page title]

Uniform titles:

Journal of agricultural research Tanta University, 2003 v.29 (3) [electronic resource].

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In: Journal of Agricultural Research Tanta University 2003.v.29(3)Summary: The present study was undertaken to define the seasonal changes in the efficiency of making Domiati cheese hat from buffalo's milk collected during smnmer and winter seasons. Analysis of Cheese milk revealed that summer milk (SM) was significantly differed as compared to winter milk (WM). It characterized by higher values for acidity, TS and fat and lower values for pH and protein as well as lower stability to ethanol and rennin (faster RCT). Values of curd tension and curd syneresis were significantly higher in case of SM.

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The present study was undertaken to define the seasonal changes in the efficiency of making Domiati cheese hat from buffalo's milk collected during smnmer and winter seasons. Analysis of Cheese milk revealed that summer milk (SM) was significantly differed as compared to winter milk (WM). It characterized by higher values for acidity, TS and fat and lower values for pH and protein as well as lower stability to ethanol and rennin (faster RCT). Values of curd tension and curd syneresis were significantly higher in case of SM.

Summary in Arabic.

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