Zobrazeno 1 - 10
of 36
pro vyhledávání: '"A.A. El Neshawy"'
Publikováno v:
Food Chemistry. 10:121-127
Domiati cheese was made from milk incorporated with certain animal lipase preparations—i.e. Cacordase and Capalase L—at concentrations of 0·02% and 0·04% of each preparation. The addition of lipases to cheese milk at different concentrations ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ee7bf4cae316bb268befbd08fee1047
https://doi.org/10.1016/0308-8146(83)90028-6
https://doi.org/10.1016/0308-8146(83)90028-6
Publikováno v:
Food Chemistry. 14:215-225
An attempt has been made to accelerate Ras cheese ripening by pre-treatment of cheese milk with β-galactosidase. Milk was treated with a β-galactosidase enzyme preparation, namely lactozym (1 ml/kg milk), at 33°C for 1 h or at 4°C for 18 h, and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23d2e70e7afc9e0ec4ed21102e349b8f
https://doi.org/10.1016/0308-8146(84)90060-8
https://doi.org/10.1016/0308-8146(84)90060-8
Publikováno v:
Food / Nahrung. 29:255-267
Trials were carried out to produce Ras cheese of good quality without the use of starter. Cheese was made from pasteurized cow's milk acidified with lactic acid or citric acid to pH 5.8 alone or coupled with mixing the curd with glucono δ lactone (4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32e9e48a99dc3ffbbe926fac5e08e0f4
https://doi.org/10.1002/food.19850290308
https://doi.org/10.1002/food.19850290308
Publikováno v:
Food / Nahrung. 31:109-116
A trial has been made to improve the quality of Zabadi and Kariesh cheese made from dried milk using whey protein concentrates. Fortification of recombined milk used for Zabadi making or reconstituted milk for Kariesh cheese manufacture with whey pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f96b541cff6e3d3b2ac74def070c423
https://doi.org/10.1002/food.19870310204
https://doi.org/10.1002/food.19870310204
Publikováno v:
Food Chemistry. 21:301-313
An attempt has been made to shorten the ripening period of Ras cheese. Cheese was made from curd incorporated with a heat-shocked culture of either Lactobacillus casei or Lactobacillus helveticus at levels of 1% and 2% each. These treatments did not
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7c39561f059930fd79a7a1c9f8e5cd2
https://doi.org/10.1016/0308-8146(86)90064-6
https://doi.org/10.1016/0308-8146(86)90064-6
Publikováno v:
Food / Nahrung. 22:471-475
Ras cheese was manufactured using a starter culture grown on soy milk medium. Resultant cheese was compared with that resulted by using the ordinary starter culture grown on skim milk medium. The use of the former starter resulted in increasing chees
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44209c57741bdeea8b7c3bcdf322048d
https://doi.org/10.1002/food.19780220505
https://doi.org/10.1002/food.19780220505
Publikováno v:
Food Chemistry. 27:83-93
Partially hydrolysed lactose reconstituted milk (HLRM) (about 50% and 75% lactose hydrolysis) was used in ice cream making. A control mix was also manufactured from fresh buffalo's milk. Mixes containing HLRM showed higher viscosity and whipping abil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd4c4c88e2293a0067068b92cd630979
https://doi.org/10.1016/0308-8146(88)90080-5
https://doi.org/10.1016/0308-8146(88)90080-5
Publikováno v:
Food Chemistry. 28:245-255
The present study aims to produce processed cheese food of high protein content using blends of Cheddar cheese, whey protein concentrate (WPC), soybean protein concentrate powder (SPC) and chick-pea flour. Full and half fat processed cheese food were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::648475fb7e520d98ef9b4abf71784da7
https://doi.org/10.1016/0308-8146(88)90100-8
https://doi.org/10.1016/0308-8146(88)90100-8
Publikováno v:
Food Chemistry. 21:5-16
An attempt has been made to enhance flavour development in Ras cheese made from directly acidified milk. Addition of a ripened cheese slurry, yoghurt culture ( Streptococcus thermophilus + Lactobacillus bulgaricus ) or cheese starter ( S. lactis + L.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8e560528a5bff54ff773af6bce5a458
https://doi.org/10.1016/0308-8146(86)90137-8
https://doi.org/10.1016/0308-8146(86)90137-8
Publikováno v:
Food Chemistry. 22:123-137
Two trials were carried out to produce low fat Ras cheese with acceptable organoleptic properties. In the first trial, cheese milk containing 1%, 1·5% or 2% fat and including CMC or carrageenan at levels of 0·1% and 0·02%, respectively, was used i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0eff845deb720facf0b7f72d9cd9ccef
https://doi.org/10.1016/0308-8146(86)90030-0
https://doi.org/10.1016/0308-8146(86)90030-0