Ripened curd cheese slurries in the manufacture of processed cheese
El-Attar, Aisha M. A.
Ripened curd cheese slurries in the manufacture of processed cheese [electronic resource]. استحدام معلق خثرة الجبن المسوى فى صناغة الجبن المطبوخ. - P. 43-50.
Includes references.
The effects of Ras curd slurries in the manufacture of processed cheese on chemical, rheological and organoleptic propcrties were studied. Curd slurries were incorporated to provide flavour of aged cheese. Seven Ras curd slurries were prepared using lactic acid bacteria isolated from Egyptian dairy products. The pH, fat and protein contents were not affected by replacing aged cheese with curd slurries. The moisture content was found to be playing a major role in textural properties of processed cheeses.
Summary in Arabic.
Manufacturing processes.
Food composition.
Cheese industry.
Cheese--Varieties.
Process cheese.
Chemical composition .
Rheological properties.
Sensory properties.
Lactic acid bacteria.
Texture.
Moisture content.
Protein content.
Ripened curd cheese slurries in the manufacture of processed cheese [electronic resource]. استحدام معلق خثرة الجبن المسوى فى صناغة الجبن المطبوخ. - P. 43-50.
Includes references.
The effects of Ras curd slurries in the manufacture of processed cheese on chemical, rheological and organoleptic propcrties were studied. Curd slurries were incorporated to provide flavour of aged cheese. Seven Ras curd slurries were prepared using lactic acid bacteria isolated from Egyptian dairy products. The pH, fat and protein contents were not affected by replacing aged cheese with curd slurries. The moisture content was found to be playing a major role in textural properties of processed cheeses.
Summary in Arabic.
Manufacturing processes.
Food composition.
Cheese industry.
Cheese--Varieties.
Process cheese.
Chemical composition .
Rheological properties.
Sensory properties.
Lactic acid bacteria.
Texture.
Moisture content.
Protein content.