TY  - SER
AU  - El-Nemr,Tarek M.
TI  - Viability of Probiotic Bacteria in Karish Cheese During Storage Period by Freezing or Immersing in Vegetable Oils
KW  - Cheese
KW  - Storage
KW  - Probiotics
KW  - Health aspects
KW  - Frozen foods
KW  - Vegetable Oils
N1  - Includes references
N2  - Viability of probiotic bacteria in Karish Cheese was assessed during storage (6 months) by freezing (-15°C) and immersing in vegetable oils (sunflower and olive 1:1 v/v) at 20-25°C. The anaerobic conditions created by immersing in oil enhanced the viability of bifidobacteria comparing with freezing during storage period. On the other hand, increases of titrable acidity, acetaldehyde and nitrogen progressing were detected in the immersed Karish cheese rather than in frozen cheese. Both storage treatments were acceptable toward organoleptic properties
UR  - http://nile.enal.sci.eg/EALE/2005/AJARX/5005/3/57.pdf
ER  -