Effect of milk source on sensory characteristics of white soft cheese during storage
المؤلفون المشاركون
Nasr, Asya I. A. M.
al-Hamid, Umar I. A.
المصدر
Sudan Journal of Science and Technology
العدد
المجلد 19، العدد 2 (31 ديسمبر/كانون الأول 2018)، ص ص. 114-118، 5ص.
الناشر
جامعة السودان للعلوم و التكنولوجيا عمادة البحث العلمي
تاريخ النشر
2018-12-31
دولة النشر
السودان
عدد الصفحات
5
التخصصات الرئيسية
تكنولوجيا المعلومات وعلم الحاسوب
الملخص EN
The study was conducted in the milk processing unit at college of animal production science and technology, Sudan university of science and technology, during January to September 2014, to examine the effect of milk source (cows' and goats') on sensory characteristics of white soft cheese during storage period.
twenty five liters of fresh cow's full cream milk were purchased from the farm of college of animal production science and technology, Sudan university of science and technology, and (25) liters of goats' milk was purchased from a private farm at Khartoum north.
two treatments were carried out for cheese processing as follows : first treatment, in which cheese was made with cows' milk and second one, cheese was made with goats' milk.
after milk pasteurization, 0.02% cacl2 and 2% starter culture were added then white cheese was made and stored at 4°c for 63 days.
sensory evaluation was done for the cheese samples at 0, 7, 14, 21, 28, 35, 42, 49, 56 and 63 days intervals.
the cheese statistical analysis showed that milk source significantly (p<0.01) affected the sensory characteristics of the cheese except texture, which showed no significant (p>0.05) variation, whereas storage period revealed a significant differences (p<0.05) in the sensory characteristics of the manufactured cheese.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Nasr, Asya I. A. M.& al-Hamid, Umar I. A.. 2018. Effect of milk source on sensory characteristics of white soft cheese during storage. Sudan Journal of Science and Technology،Vol. 19, no. 2, pp.114-118.
https://search.emarefa.net/detail/BIM-895644
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Nasr, Asya I. A. M.& al-Hamid, Umar I. A.. Effect of milk source on sensory characteristics of white soft cheese during storage. Sudan Journal of Science and Technology Vol. 19, no. 2 (2018), pp.114-118.
https://search.emarefa.net/detail/BIM-895644
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Nasr, Asya I. A. M.& al-Hamid, Umar I. A.. Effect of milk source on sensory characteristics of white soft cheese during storage. Sudan Journal of Science and Technology. 2018. Vol. 19, no. 2, pp.114-118.
https://search.emarefa.net/detail/BIM-895644
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 117-118
رقم السجل
BIM-895644
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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