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Utilization of turmeric as A natural pigment in ras cheese [electronic resource].

By:

El-Shazly, Hoida A. M

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Language: English Summary language: Arabic Description: p.91-100Other title:

إستخدام الكركم كمادة ملونة طبيعية فى صناعة الجبن الراس [Added title page title]

Uniform titles:

Mansoura University Journal of food and dairy sciences, 2011 v. 2 (2) [electronic resource].

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In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(2)Summary: The research on curcumin has received a considerable attention due to its pronounced medical and industrial properties. Turmeric as a natural pigment with its active component curcumin was used in this study in the manufacture od ras cheese as a replacer to annatto. Ras cheese was manufactured in triplicate with replacement of annatto by addition of 0%, 0.5 1%, 1.5, 2% and 2.5% turmeric.

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The research on curcumin has received a considerable attention due to its pronounced medical and industrial properties. Turmeric as a natural pigment with its active component curcumin was used in this study in the manufacture od ras cheese as a replacer to annatto. Ras cheese was manufactured in triplicate with replacement of annatto by addition of 0%, 0.5 1%, 1.5, 2% and 2.5% turmeric.

Summary in Arabic.

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