عنوان البحث | ملخص البحث | Research Abstract |
Manufacture of low fat prebiotic yoghurt | | |
Incorporation of bifidobacteria in low fat labneh | | |
Growth and bioactivity of bifidobacteria in camel's milk supplemented with some nutrients | | |
Partial purification and stability of antimicrobial substances produced by some bifidobacteria strains | | |
UF “TALLAGA†CHEESE QUALITY MADE BY INCORPORATING BIFIDOBACTERIA AND DIFFERENT SALTING RATES | | ABSTRACT:
: Nine UF “Tallaga†cheese treatments were made, to three of them salt was added at the rate of 3%, one of them was served as control and to the other two Bif. bifidum ATCC 29521 and Bif. longum BL-04 were added individually |
MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH BUTTER MILK | | ABSTRACT:
The effect of replacing skim milk powder that used to fortify cow’s milk with spry dried butter milk on the quality of yoghurt was studied. Control yoghurt was made from 3.0% fat cow’s milk fortified with 3% skim milk powder. Fo |
INFLUENCE OF SOME NUTRIENTS AND BILE SALT ON THE PRODUCTION OF ANTIMICROBIAL AGENTS BY BIFIDOBACTERIA | | SUMMARY
Seven strains of bifidobacteria were screened for their inhibitory activity. Bif. bifidum ATCC29521, Bif. bifidum ATCC15696, Bif. longum NCFB2299, Bif. longum BL-04,
Bif. infantis ATCC15567, Bif. catenulateum ATCC18371 and
Bif |
Effect of replacing skim milk powder with dried butter milk on ice milk quality | | Abstract
Effect of substituting 0.0 (C), 25% (T1), 50% (T2), 75% (T3) and 100% (T4) skim milk powder with butter milk powder on the quality of ice milk was studied. Replacement of skim milk powder with butter milk powder did not affect si |
Growth and bioactivity of bifidobacteria in camel’s milk supplemented with some nutrients | | SUMMARY
Growth, viability and bioactivity of Bifidobacterium longum BL-04, Bifidobacterium lactis BL-01, Bifidobacterium infantis ATCC 15567, Bifidobacterium catenulateum ATCC 18371, Bifidobacterium bifidum ATCC 15696, Bifidobacterium bifi |
Impact of substituting non-fat dry milk with pectin on cow’s milk yoghurt quality | | Abstract
Eleven batches of yoghurt were made from cow’s milk. Control yoghurt (C1) was made from cow’s milk fortified with 3.0% non-fat dry milk. Another five batches were made from cow’s milk fortified with non-fat dry milk at the rate of |
Changes in chemical composition and sensory properties of low fat Mozzarella cheese during storage | | Abstract
Twelve batches of low fat Mozzarella cheese were made from milk containing 1.5, 3.0 and 4.5% fat respectively, each fortified with 0, 1, 2 and 3% sodium caseinate. Cheeses were stored for
4 weeks at 4°C and samples were taken fr |
Changes in rheological properties and microstructure during storage of low fat Mozzarella cheese | | Abstract
Low fat Mozzarella cheese as made from buffalo milk standardized to 1.5, 3.0 and 4.5% fat respectively, and to each 0.0, 1.0, 2.0 and 3.0% sodium caseinate were added. Cheeses were stored at 4°C for 4 weeks. Reducing the fat conte |
Manufacture of reduced fat mozzarella cheese | | |
Impact of replacing non-fat dry milk with
Serigel LP® on the quality of ice milk | | ABSTRACT
Six batches of vanilla ice milk were made to study the effect of replacering non-fat dry milk with especially treated whey protein powder (Serigel LP®) on the rheological, physical, chemical and organoleptical quality of ice milk. |
The use of whey proteins in flavoured low fat processed cheese spread | | ABSTRACT
Low fat processed cheese spread was made by replacing 50% of butter with Dairy-Lo (a protein based fat replacer). Kariesh cheese was substituted with whey proteins precipitated by heating of salted whey at pH 4.6 at the rates of 0 |
QUALITY OF CHOCOLATE PROCESSED CHEESE FOOD | | ABSTRACT
Preliminary experiments were carried out to choose the best ratio from sugar and cacao powder in order to develop new chocolate processed cheese food. The most acceptable ratio of sugar and cacao powder were 22 and 5% respectivel |