TECHNOLOGICAL STUDIES ON SURFACE RIPENED CHEESES
EHAB ABD EL-BAKY YOUSSEF ESAWY;
Abstract
This work was carried out to study the following Items: I- The characteristics of market Brie cheese.
2- The possibility of making Brie cheese from different milk types, namely, cow's , goat's, buffaloe's milk or from mixtures of goat's milk with cow's or buffaloe's milk
3- The effect of refrigerated and frozen storage of the different milk types on Brie cheese quality and ripening.
4- The quality of Brie cheese made from different milk type as affected by added lipase or P. caseicolum hydrolysed milk.
5- Examination of the rheological and microstructure of ripened
Brie cheese
The study was divided into four parts as follows:
Part 1:
Gross chemical composition and ripening indices of market Brie cheese sampels:
The work in this part was carried out to assess information on the characteristics of imported Brie cheese with different levels of quality. For these purpose twelve samples of Brie cheese were collected from the local market, then cheeses were examined for their chemical composition physical structure and microbiological counts. Also the samples were examined for their organoleptic properties and categorised into good, medium and fair. All results were statistically analysed.
The obtained results could be summarized as follows:
2- The possibility of making Brie cheese from different milk types, namely, cow's , goat's, buffaloe's milk or from mixtures of goat's milk with cow's or buffaloe's milk
3- The effect of refrigerated and frozen storage of the different milk types on Brie cheese quality and ripening.
4- The quality of Brie cheese made from different milk type as affected by added lipase or P. caseicolum hydrolysed milk.
5- Examination of the rheological and microstructure of ripened
Brie cheese
The study was divided into four parts as follows:
Part 1:
Gross chemical composition and ripening indices of market Brie cheese sampels:
The work in this part was carried out to assess information on the characteristics of imported Brie cheese with different levels of quality. For these purpose twelve samples of Brie cheese were collected from the local market, then cheeses were examined for their chemical composition physical structure and microbiological counts. Also the samples were examined for their organoleptic properties and categorised into good, medium and fair. All results were statistically analysed.
The obtained results could be summarized as follows:
Other data
| Title | TECHNOLOGICAL STUDIES ON SURFACE RIPENED CHEESES | Other Titles | دراسات تكنولوجية على الجبن المسواة سطحيا | Authors | EHAB ABD EL-BAKY YOUSSEF ESAWY | Issue Date | 2002 |
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