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Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk : Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties
المؤلفون المشاركون
Elgasim, Elgasim A.
Mohamed Ahmed, Isam A.
Altahir, Mohamed O. E.
المصدر
International Journal of Food Science
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-05-22
دولة النشر
مصر
عدد الصفحات
7
التخصصات الرئيسية
العلوم الهندسية و تكنولوجيا المعلومات
الملخص EN
The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC).
Braided cheeses were manufactured from raw (BCRM) and pasteurized (BCPM) milk and ripened in SW (0%, 5%, and 10% salt) for up to 90 days.
All the treatments significantly (P≤0.05) affected the physicochemical characteristics of SBC.
The total solid, protein, and fat contents of BCRM or BCPM decreased (P≤0.05), whereas their TA, SN, and salt contents increased significantly (P≤0.05) as storage period and the salt level of the whey were elevated.
Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey.
For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM.
Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Altahir, Mohamed O. E.& Elgasim, Elgasim A.& Mohamed Ahmed, Isam A.. 2014. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk : Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-7.
https://search.emarefa.net/detail/BIM-491519
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Altahir, Mohamed O. E.…[et al.]. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk : Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties. International Journal of Food Science No. 2014 (2014), pp.1-7.
https://search.emarefa.net/detail/BIM-491519
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Altahir, Mohamed O. E.& Elgasim, Elgasim A.& Mohamed Ahmed, Isam A.. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk : Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-7.
https://search.emarefa.net/detail/BIM-491519
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-491519
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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