Microstructure of harzer-like cheese
Other Title(s)
التركيب الميكروسكوبي للجبن الشبيه بال Harzer
Joint Authors
Ismail, Hisham Abd al-Rahman
Tamam, Adil Ali
Source
Assuit Journal of Agricultural Sciences
Issue
Vol. 46, Issue 4 (31 Dec. 2015), pp.38-49, 12 p.
Publisher
Assiut University Faculty of Agriculture
Publication Date
2015-12-31
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract EN
Harzer-like cheese was made from cow’s, buffalo's, reconstituted milk and skim milk retentate.
submicroscopic structure and sensory evaluation during ripening were studied.
the obtained results show that in the early stage of ripening period, the protein network of cow's skim milk cheese appeared as a large casein fibers, while in buffalo's milk, cheese was less dense, with open network, casein micelles in reconstituted milk cheese were coalesce and retentate cheese was more compact than other cheeses.
after 8 weeks of the ripening period, the extent of hydrolysis of casein in cheese, casein micelle cow's skim milk cheese fused, formed homogeneous structure.
the microstructure of buffalo’s milk cheese was compact with few gaps.
reconstituted milk cheese casein particles counseled together in sheets but retentate cheese had coarser protein network.
finally the disintegration of the casein occurs much faster in cow’s skim milk cheese, with more extensions of aggregated casein micelle than in the other cheeses, and was of good sensory quality.
American Psychological Association (APA)
Ismail, Hisham Abd al-Rahman& Tamam, Adil Ali. 2015. Microstructure of harzer-like cheese. Assuit Journal of Agricultural Sciences،Vol. 46, no. 4, pp.38-49.
https://search.emarefa.net/detail/BIM-881080
Modern Language Association (MLA)
Ismail, Hisham Abd al-Rahman& Tamam, Adil Ali. Microstructure of harzer-like cheese. Assuit Journal of Agricultural Sciences Vol. 46, no. 4 (2015), pp.38-49.
https://search.emarefa.net/detail/BIM-881080
American Medical Association (AMA)
Ismail, Hisham Abd al-Rahman& Tamam, Adil Ali. Microstructure of harzer-like cheese. Assuit Journal of Agricultural Sciences. 2015. Vol. 46, no. 4, pp.38-49.
https://search.emarefa.net/detail/BIM-881080
Data Type
Journal Articles
Language
English
Record ID
BIM-881080