000			01755cab a2200289Ia 45 0
001			u197614
003			SIRSI
008			120103s2005 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART AJARX V50 No3 7
100	1		_aEl-Nemr, Tarek M.
240	1	0	_aAlexandria journal of agricultural research, 2005 v. 50 (3) _h[electronic resource].
245	1	0	_aViability of Probiotic Bacteria in Karish Cheese During Storage Period by Freezing or Immersing in Vegetable Oils _h[electronic resource].
246	1	5	_aحيوية البكتريا الداعمة حيويا فى الجبن القريش خلال فترة تخزينها باستخدام التجميد والنقع فى مخلوط زيتى فترة طويلة.
300			_aP. 57-66.
504			_aIncludes references.
520			_aViability of probiotic bacteria in Karish Cheese was assessed during storage (6 months) by freezing (-15°C) and immersing in vegetable oils (sunflower and olive 1:1 v/v) at 20-25°C. The anaerobic conditions created by immersing in oil enhanced the viability of bifidobacteria comparing with freezing during storage period. On the other hand, increases of titrable acidity, acetaldehyde and nitrogen progressing were detected in the immersed Karish cheese rather than in frozen cheese. Both storage treatments were acceptable toward organoleptic properties.
546			_aSummary in Arabic.
650		0	_aCheese _xStorage.
650		0	_aProbiotics _xHealth aspects.
650		0	_aFrozen foods.
650		0	_aVegetable Oils.
773	0		_tAlexandria Journal of Agricultural Research. _g2005.v.50(3) _x0044-250 _7nnas _wu158486
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2005/AJARX/5005/3/57.pdf _zFull text Article.
596			_a1
942			_cAR _2lcc
999			_c50583 _d50583