000			01753cab a2200253Ia 45 0
001			u206414
003			SIRSI
008			100705s2003 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJAS V28 No8 30
100	1		_aAbd El-Khair, A. A.
240	1	0	_aMansoura University journal of agricultural sciences, 2003 v. 28 (8) _h[electronic resource].
245	1	0	_aRheological and sensory characteristics of half- fat cream cheese made with carbohydrate based fat replacers _h[electronic resource].
246	1	5	_aالخواص الريولوجية والحسية لجبن القشدة النصف دسم الناتج باستخدام بدائل دهن اللبن الكربوهيدارتية.
300			_ap.6257-6270.
504			_aIncludes reference.
520			_aThe effects of two types of carbohydrate-based fat replacers involved maltodextrin and inulin on the compositional, rheological and sensory characteristics of half-fat double cream cheese were investigated. Each fat replacer was used at the level of 1,3 and 5 % respectively to replace the half-fat content of cheese milk. Resultant cheese were compared to fUll-fat double cream cheese and half-fat cheese made without fat replacers. Rheological characteristics of cheese were established by measuring both apparent viscosity and texture profile analysis. A relationship between the instrumental measurements and sensory data was demonstrated for the partiCular cheese type.
546			_aSummary in Arabic.
650		0	_aCream cheese.
773	0		_tMansoura University Journal of Agricultural Sciences. _g2003.v.28(8) _x1110-0346 _7nnas _wu182197
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2003/MUJAS/2803/8/6257.pdf _zFull Text Article.
596			_a1
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