Quality attributes of protein fortified yoghurt (Record no. 61417)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02187cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u212694 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100720s2015 ua ss 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 MUJFDS V6 No4 1 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Aita, O. A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Mansoura University journal of food and dairy sciences, 2015 v. 6 (4) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Quality attributes of protein fortified yoghurt |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | خواص الجودة لليوجهورت المدعم بالبروتين. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.227-241. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The aim of this study was to evaluate the quality attributes of yoghurt made from cow's milk (3.6%fat and 3.37% protein) fortified with different levels of milk protein (0.5, 1.0 or 1.5%) as skim milk powder (SMP), sodium caseinate (NaCn) and dried whey protein concentrate (WPC); or ultrafiltrated (UF) to similar protein levels. The results indicated that titratable acidity (TA), acetaldehyde (AC) and diacetyl (DA) contents as well as the firmness (Fr), as inversely indicated from the penetration value, consistency coefficient (CC) and yield stress (YS) of yoghurt raised as the protein fortification level increased, by which the reduction in pH values were delayed. SMP-fortified yoghurt had the highest contents of TA, AC and DA and the lowest pH value, followed by WPC, UF and NaCn, which caused the greatest Fr and YS followed by UF. Proportional increases in TA and all rheological parameters were determined, while pH value decreased continuously until the end of SP. The increment in the AC and DA contents retreated after the 7th and 14th day respectively. Keywords: Yoghurt, quality, protein, fortification, physiochemical, microbiology, rheology, sensory. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Yogurt. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Yogurt industry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Husein, Yara A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Fayed, A. E. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Nawawy, M. A. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Mansoura University Journal of Food and Dairy Sciences. |
| Related parts | 2015.v.6(4) |
| Control subfield | nnas |
| Record control number | u183426 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2015/MUJFDS/615/4/227.pdf">http://nile.enal.sci.eg/EALE/2015/MUJFDS/615/4/227.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.