Quality evaluation of mozzarella cheese from different milk types (Record no. 59538)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02498cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u210160 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110731s2014 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 ASEJ V35 No3 3 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Zedan, I. A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria science exchange journal, 2014 v. 35 (3) |
| Medium | [electronic resource]: |
| -- | an international quarterly journal of science agricultural environments. |
| 245 10 - TITLE STATEMENT | |
| Title | Quality evaluation of mozzarella cheese from different milk types |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تقييم الجودة في جبن الموزاريلا المصنع من انواع مختلفة من الالبان. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.162-177. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Mozzarella cheeses prepared from buffalo, cow and their mixture (1:1) using commercially available starter cultures (Streptococcus. thermophilus and Lactobacillus. bulgarlcus) (1:1). Resultant cheeses were examined when fresh and during storage period at 5 ±1°C for 4 weeks. The cow milk Mozzarella cheese tended to be softer, slightly better in flexibility and contained slightly higher moisture, fat and. salt contents whereas buffalo milk Mozzarella cheese had higher protein content. Cheeses were also evaluated for meltability (to assess the functionality of cooked cheeses), stretchability, oiling off, microstructure and organoleptic quality. Mozzarella cheese made from buffalo milk showed lower contents of soluble nitrogen and total volatile fatty acids than cheese made from other milks. The electrophoretic pattern of proteins from different milk showed the presence of a:, and B-casein as the major components and minor fast and slow moving products. The mobility and relative intensity of the a:,-bands differs according to the type of milk. The results indicate that proteolysis in the a:,-fraction occurred in all types of milk. Also cow milk cheese gained the highest score for organoleptic properties, while buffalo milk cheese showed the lowest quality. Mixing cow milk with buffalo milk highly improved the quality of the 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 | Mozzarella cheese |
| General subdivision | Quality. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheesemaking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Coagulating of milk. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abou-Shaloue, Z. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Zaky, S. M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Alexandria Science Exchange Journal. |
| Related parts | 2014.v.35(3) |
| International Standard Serial Number | 1110-0176 |
| Control subfield | nnas |
| Record control number | u193445 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2014/ASEJ/3514/3/162.pdf">http://nile.enal.sci.eg/EALE/2014/ASEJ/3514/3/162.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.