000			01591cab a2200301Ia 45 0
001			u196017
003			SIRSI
008			111031s2005 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJAS V30 NO7 33
100	1		_aAbd-Rabou, N. S.
240	1	0	_aMansoura university journal of agricultural sciences, 2005 v. 30 (7) _h[electronic resource].
245	1	0	_aQuality of edam cheese with using rennin-like fungal enzyme _h[electronic resource].
246	1	5	_aدراسات على جودة الجبن اليدام باستخدام المنفحة الميكروبية.‪
300			_ap.3999-4004
504			_aIncludes references.
520			_aEdam cheese was made from cows milk. Rennin-like enzyme from Rhizomucor miehei a rennet substitute was used as milk clotting enzyme in manufactured of Edam cheese. The cheese results showed that, the breakdown of protein content(SN/TN, NPN/TN), and TVFA were higher in Edam cheese made with rennin-like enzyme or its mixture with rennet enzyme than in control cheese throughout the ripening period. Moreover experimental cheese gained acceptable body with a good flavour during the ripening period.
546			_aSummary in Arabic.
650		0	_aCheese _xVarieties.
650		0	_aFungal enzymes .
650		0	_aRhizoctonia.
650		0	_aCheese _xQuality.
700	1		_aM. H. EI -Senaity
773	0		_tMansoura Unviersity Journal of Agricultural Sciences. _g2005.v.30(7) _x1110-0346 _7nnas _wu182197
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2005/MUJAS/3005/7/3999.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c49123 _d49123