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Dried potato powder as substitutes in processed cheese making [electronic resource].

By:

Gamal El-Deen, A.A

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Language: English Summary language: Arabic Description: p.45-53Other title:

أستخدام بودرة البطاطس المجففة في صناعة الجبن المطبوخ [Added title page title]

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Mansoura University journal of food and dairy sciences, 2010 v. 1 (1) [electronic resource].

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Full Text Article.

In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(1)Summary: The effect of adding dried potato powder (OPP) on the chemical, microbiological qualities and organoleptic properties of six batches of processed cheese were made by using the same blend with exception of substituting varied amounts of Quark cheese in the control with the half weight of OPP (10, 20, 30, 40 and 50%). Effects of such substitution on the organoleptic properties, chemical and microbiological qualities of the obtained samples were examined.

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The effect of adding dried potato powder (OPP) on the chemical, microbiological qualities and organoleptic properties of six batches of processed cheese were made by using the same blend with exception of substituting varied amounts of Quark cheese in the control with the half weight of OPP (10, 20, 30, 40 and 50%). Effects of such substitution on the organoleptic properties, chemical and microbiological qualities of the obtained samples were examined.

Summary in Arabic.

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