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Egyptian adopted plastic curd cheese varieties, provolone, mozzarella, medaffarah and halloumi : an overview [electronic resource].

By:

Abou-Donia, S. A

Language: English Summary language: Arabic Description: p.25-34Other title:

أصناف الجبن المصرى المطوعة مرنة الخثرة البروفولون،الموزاريللا،المضفرة والحلومى: نظرة شامله [Added title page title]

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Alexandria journal of food science and technology, 2005 v.2 (2) [electronic resource].

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In: Alexandria Journal of Food Science and technology 2005.v.2(2)Summary: Egyptian adopted provolone, mozzarella, medaftarah, halloumi and kashkaval are the most popular cheese varieties belonging to plastic curd or "Pasta filata" cheese varieties which originated .in Italy, Eastern European and Balkan Peninsula and Middle Eastern countries. In Egypt, the previous cheese varieties are adopted and produced. This review considers the manufacture process, milk used, different additives to milk on chemical composition, microbiological, rheological, and organoleptic properties of provolone, mozz,irella, medaf¬tarah and halloumi cheese varieties.

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Egyptian adopted provolone, mozzarella, medaftarah, halloumi and kashkaval are the most popular cheese varieties belonging to plastic curd or "Pasta filata" cheese varieties which originated .in Italy, Eastern European and Balkan Peninsula and Middle Eastern countries. In Egypt, the previous cheese varieties are adopted and produced. This review considers the manufacture process, milk used, different additives to milk on chemical composition, microbiological, rheological, and organoleptic properties of provolone, mozz,irella, medaf¬tarah and halloumi cheese varieties.

Summary in Arabic.

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