| 000 | 02284cab a2200301Ia 45 0 | ||
|---|---|---|---|
| 001 | u182521 | ||
| 003 | SIRSI | ||
| 008 | 100617s2009 ua ss eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _ara |
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| 090 | _aART MUJAS V34 No1 18 | ||
| 100 | 1 | _aEl-Ghandour,A.A | |
| 240 | 1 | 0 |
_aMansoura university journal of agricultural sciences, 2009 v. 34 (1) _h[electronic resource]. |
| 245 | 1 | 0 |
_aStudy of the quality of zabady drink made by different exopolysaccharides _h[electronic resource]. |
| 246 | 1 | 5 | _aدراسةعلى جودة مشروب الزبادى المصنع باستخدام بادئات منتجة للسكريات العديدة. |
| 300 | _ap.239-248. | ||
| 504 | _aIncludes reference. | ||
| 520 | _aThe quality of zabady drink made by using different exopolysaccharidesproducing cultures was investigated, Treatment I: Yo Mix 495 consisted of S. themophilus + L. bulgaricus, Treatment 11: Yo Mix 205 consisted of S. themophilus +L. acidophilus + Befedobacterium lactis, and Treatment lll: Star Six contained of S.themophilus were carried out, compared with control (conventional yoghurt starter +pectin). Resultant products were analyzed when fresh and afier storing for 14 days. These treatments had no effect on total solids, fat and protein contents, however acidity, pH, soluble nitrogen, acetaldehyde, TVFA contents and whey exuded were slightly increased and viscosity had an opposite trend with increasing the storage period. In treatment II zabady drink containing exopolysaccharides-producing cultures may contribute positively to the mouth-feel and had more desirable rheological properties, and taste, improved the functional characteristics and reduction of syneresis (wheying off), of zabady drink without the use of additives,. Treatment Il had the best quality because it contains mixed cultures which produced EPS at a faster rate | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 | _aYogurt drinks. | |
| 650 | 0 | _aMicrobial exopolysaccharides. | |
| 700 | 1 | _aBakr,A.Sh.T | |
| 700 | 1 | _aMousa,M.A.M. | |
| 773 | 0 |
_tMansoura University Journal of Agricultural Sciences. _g2009.v.34(1) _x1110-0346 _7nnas _wu182197 |
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| 546 | _aSummary in Arabic. | ||
| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2009/MUJAS/3409/1/239.pdf _zFull Text Article. |
| 596 | _a1 | ||
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