000			01775cab a2200337Ia 45 0
001			u159027
003			SIRSI
008			100301s2008 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART AAS V53 No1 18
100	1		_aMasoud, M. S.
240	1	0	_aAnnals of agricultural science, 2008 v. 53 (1) _h[electronic resource].
245	1	0	_aEffect of cow's milk treatment with transglutaminase on the composition and quality of yoghurt with particular reference to its biological value _h[electronic resource].
246	1	5	_aتأثير معاملة اللبن البقرى بأنزيم الترانس-جلوتامينيز على تركيب وجودة اليوجهورت وبخاصة قيمته الحيوية.
300			_ap.221-230.
504			_aIncludes reference.
520			_aThe aim of this study was to evaluate the impact of cow's milk treatment with transglutaminase (TGase) enzyme on the resultant yoghurt attributes with emphasis on the biological properties. Yoghurt was made using milk treated previously with TGase at levels of nil (the control), 250 and 500 units/1 yoghurt milk at 40°C for 2 h. Then,the enzyme was inactivated by heating, inoculated with 2% of freshly activated yoghurt starter culture (YSC), and incubated until complete coagulatiotl.
546			_aSummary in Arabic.
650		0	_aMilk yield
650		0	_aYogurt.
650		0	_aAmino acids.
650		0	_aBlood plasma.
650		0	_aTrace elements in nutrition.
700	1		_aYoussef, Mervat S.
700	1		_aHussein, Gehan A.
700	1		_aFayed, A. E.
773	0		_tAnnals of agricultural science. _g2008.v.53(1) _x0570-1783 _7nnas _wu157971
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2009/AAS/5308/1/221.pdf _zFull Text Article
596			_a1
942			_cAR _2lcc
999			_c36643 _d36643