TY  - SER
AU  - Kebary,K.M.K.
AU  - El-Shazly,Hoida A.M.
AU  - Rajab,W.A.
TI  - Impact of using chitosan and jojoba oil as an edible coating on ras cheese quality
KW  - Cheese
KW  - Quality
KW  - Coated foods
KW  - Cheese products
KW  - Chitosan
KW  - Jojoba oil
N1  - Includes reference
N2  - Six cheese treatments were made to study the effect of coating cheese with chitosan and jojoba oil on cheese quality. One cheese treatment was uncoated, while another cheese treatment was coated with 2.0% chitosan solution. The other four treatments were coated by replacing 25, 50, 75 and 100% of chitosan with jojoba oil. Replacement of chitosan with jojoba oil caused a significant increase in moisture, soluble nitrogen, total volatile fatty acids, total proteolytic and lipolytic bacterial counts and scores of organoleptic properties, while caused a significant reduction of cheese loss and mould and yeast counts. Fat, total nitrogen, soluble nitrogen and total volatile fatty acids contents and organoleptic scores of Ras cheese treatments increased as ripening period proceeded, while moisture decreased
UR  - http://nile.enal.sci.eg/EALE/2016/MJAR/4116/2/343.pdf
ER  -