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Prof. Gamal Fahmy Abd Allah El-Nagar :: Publications: |
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| Title: | Ripening acceleration and quality improvement of Gouda cheese using freeze or heat-shocked Lactobacillus delbrueckii subsp. helveticus . Proc 11th Egyptian Conf. Dairy Sci. and Techn. 249-268 (2010). |
| Authors: | El-Nagar, G.F.; Essawy, E.A.Y.; Abd El-Hady, S.; Montasser, E. A. and Hamad, |
| Year: | 2010 |
| Keywords: | Not Available |
| Journal: | Not Available |
| Volume: | Not Available |
| Issue: | Not Available |
| Pages: | Not Available |
| Publisher: | Not Available |
| Local/International: | Local |
| Paper Link: | Not Available |
| Full paper | Gamal Fahmy Abd Allah El-Nagar_Reserch 24.pdf |
| Supplementary materials | Not Available |
| Abstract: |
The effect of adding proteolytic enzymes associated with somatic cells (SC) from healthy cows milk on Gouda cheese ripening and quality was studied. Gouda cheese treatments were made from normal mixed milk (cow’s and buffaloe’s, 1:1) to which SC was added at levels of ~ 2, 4 and 6 x 105 cells ml-1 (T2, T3 and T4, respectively), before pasteurization, compared with control without SC addition (T1). Coagulation time, yield, protein & fat recovery and chemical composition analysis of Gouda cheese treatments were slightly affected by addition of SC. A highly significant (p |
