000			01990cab a2200325Ia 45 0
001			u212953
003			SIRSI
008			091014s2016 ua ss b 0 eng d
040			_aEAL
041			_aeng _bara
090			_aART MJAR V41 NO2 3
100	1		_aKebary, K. M. K.
240	1	0	_aMinufiya journal of agricultural research, 2016 V. 41 (2) _h[electronic resource].
245	1	2	_aImpact of using chitosan and jojoba oil as an edible coating on ras cheese quality _h[electronic resource].
246	1	5	_aتاثير استخدام الشيتوزان وزيت الجوجوبا في تغليف الجبن على جودة الجبن الراس.
300			_aP.343-353.
504			_aIncludes reference
520			_aSix cheese treatments were made to study the effect of coating cheese with chitosan and jojoba oil on cheese quality. One cheese treatment was uncoated, while another cheese treatment was coated with 2.0% chitosan solution. The other four treatments were coated by replacing 25, 50, 75 and 100% of chitosan with jojoba oil. Replacement of chitosan with jojoba oil caused a significant increase in moisture, soluble nitrogen, total volatile fatty acids, total proteolytic and lipolytic bacterial counts and scores of organoleptic properties, while caused a significant reduction of cheese loss and mould and yeast counts. Fat, total nitrogen, soluble nitrogen and total volatile fatty acids contents and organoleptic scores of Ras cheese treatments increased as ripening period proceeded, while moisture decreased.
546			_aSummary in arabic.
650		0	_aCheese _xQuality.
650		0	_aCoated foods
650		0	_aCheese products _xQuality.
650		0	_aChitosan.
650		0	_aJojoba oil.
700	1		_aEl-Shazly, Hoida A. M.
700	1		_aRajab, W. A.
773	0		_tMinufiya Journal of Agricultural Research. _g2016.v.41(1) _x1110-0265 _7nnas _wu158151
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2016/MJAR/4116/2/343.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c61651 _d61651