Technological and chemical study on white cheese (Queso blanco) (Record no. 38715)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02107cab a2200313Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u182928 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100705s2009 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART MUJAS V34 No4 PtA 35 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | El-Zoghby, A. S. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Mansoura university journal of agricultural sciences, 2009 v. 34 (4) |
| Number of part/section of a work | Part A |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Technological and chemical study on white cheese (Queso blanco) |
| Medium | [electronic resource]: |
| Remainder of title | 1- Effect of coagulating agent on queso blanco cheese properties made from cows or buffaloes milk. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | دراسات تكنولوجية وكيماوية على الجبن الأبيض (الكويزوبلانكو) : 1- تأثير المواد المجينة على خواص الجبن الكويزبلانكو المصنعه من اللبن البقرى أو الجاموس. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.2025-3033. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Queso Balanco cheese made from cows or buffaloes milk .standardized to 3% fat. As ac:idulants three organic acids namely , lactic , Citric and acetic acids were applied wl,ile , to the fourth treatment, pure yoghurt culture was added to the milk at 42 CO for acid development to reach 0.35 % acidity. Samples of fresh, 7, 14 and 21 days were chemically, microbilogically and organoleptically analysed . Results obtained showed that yield of buffaloes milk cheese was higher than those of cows milk cheese. The addition of yoghurt culture (fourth treatment) gave the highest yield . On the other hand cows milk cheese contained higher moisture as compared with buffaloes milk cheese . |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Dairy products. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese industry |
| Geographic subdivision | Egypt. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | white cheeses. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | cheese starters. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Gamal EI-Din, A. M. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Sharaihy, W. E. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Mansoura University journal of agricultural sciences. |
| Related parts | 2009.v.34 (4) |
| Note | Part A |
| International Standard Serial Number | 1110-0346 |
| Control subfield | nnas |
| Record control number | u182197 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/4/A/3025.pdf">http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/4/A/3025.pdf</a> |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.