عنوان البحث | ملخص البحث | Research Abstract |
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 | | |
Influence of some nutrients and bile salt on the production of antimicrobial agents by bifidobacteria | | |
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 TRYPSIN MODIFIED WHEY PROTEINS | | ABSTRACT:
Two types of whey protein concentrates (WPC) heat precipitated salted sweet whey (SWPC) ultra filtrated acid whey (FWPC) were hydrolyzed with trypsin at the rate of 0.4 gm / 100 gm protein. Nine treatments of yoghurt were made t |
EFFECT OF REPLACING SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON GOUDA CHEESE QUALITY | | ABSTRACT:
Five treatments of Gouda cheese were made to study the effect of replacing sodium chloride (NaCl) with potassium chloride (KCl) in the brine used in salting Gouda cheese. NaCl was replaced with KCl at the rate of 0.0, 20, 40, 60 |
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 |
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 |
EFFECT OF IRRADIATION TIME AND DOSE ON RIPENING OF RAS CHEESE WITH SPECIAL REFERENCE TO CONTROL SURFACE MOULD GROWTH | | ABSTRACT:
: Effects of irradiation dose and time during ripening period of Ras cheese on its quality were studied. Ras cheese was divided into 7 groups each group contains 4 wheels. Cheese groups 2, 3, 4, 5, 6 and 7 were irradiated immedi |