Autor/Autorin: Hamad Mohamed Nour El Din Farid
Ph.D of Agricultural Sciences (Dairying), Associate Professor, Head of Dairying Department, Manager of Quality Assurance and Accreditation unit, Faculty of Agriculture, Damietta University, Egypt.
In year 1990, "The Egyptian Organization for Standardization and Quality Control” issued the Egyptian Standard number 1867, which concerns the soft cheese with vegetable fats, based on these specifications, several kinds of cheese appeared during the past ten years, such as "Ghasala cheese”. That is why it is important to study and control it. So, This study is based on; - We collected six samples of six different small local factories producing this kind of "Ghasala Cheese”, which is spread in the three Governorates after attending the manufacturing steps in sites of production themselves and taking the samples for analysis, and doing Chemical Composition, Microbiological Analysis, organoleptic properties and the Economical Study. - Choosing the best sample to studying the effect of Homogenization (150 bar) on the characteristics of the cheese. - Studying the effect of heat treatment (85ºC18sec-45ºC) and Homogenization on the characters, Quality and the expiry date of the cheese. - Studying the effect of adding some stabilizers on the chemical, microbiological and organoleptic properties of cheese. - Studying the effect of vegetable fat substituting by buffalo´s milk fat.
In year 1990, The Egyptian Organization for Standardization and Quality Control issued the Egyptian Standard number 1867, which concerns the soft cheese with vegetable fats, based on these specifications, several kinds of cheese appeared during the past ten years, such as Ghasala cheese . That is why it is important to study and control it. So, This study is based on; - We collected six samples of six different small local factories producing this kind of Ghasala Cheese , which is spread in the three Governorates after attending the manufacturing steps in sites of production themselves and taking the samples for analysis, and doing Chemical Composition, Microbiological Analysis, organoleptic properties and the Economical Study. - Choosing the best sample to studying the effect of Homogenization (150 bar) on the characteristics of the cheese. - Studying the effect of heat treatment (85ºC18sec-45ºC) and Homogenization on the characters, Quality and the expiry date of the cheese. - Studying the effect of adding some stabilizers on the chemical, microbiological and organoleptic properties of cheese. - Studying the effect of vegetable fat substituting by buffalo s milk fat.
Über den Autor
Ph.D of Agricultural Sciences (Dairying), Associate Professor, Head of Dairying Department, Manager of Quality Assurance and Accreditation unit, Faculty of Agriculture, Damietta University, Egypt.
Klappentext
In year 1990, "The Egyptian Organization for Standardization and Quality Control" issued the Egyptian Standard number 1867, which concerns the soft cheese with vegetable fats, based on these specifications, several kinds of cheese appeared during the past ten years, such as "Ghasala cheese". That is why it is important to study and control it. So, This study is based on; - We collected six samples of six different small local factories producing this kind of "Ghasala Cheese", which is spread in the three Governorates after attending the manufacturing steps in sites of production themselves and taking the samples for analysis, and doing Chemical Composition, Microbiological Analysis, organoleptic properties and the Economical Study. - Choosing the best sample to studying the effect of Homogenization (150 bar) on the characteristics of the cheese. - Studying the effect of heat treatment (85ºC18sec-45ºC) and Homogenization on the characters, Quality and the expiry date of the cheese. - Studying the effect of adding some stabilizers on the chemical, microbiological and organoleptic properties of cheese. - Studying the effect of vegetable fat substituting by buffalo's milk fat.
