عنوان البحث | ملخص البحث | Research Abstract |
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 |
EFFECTS OF ACETYLATION AND SUCCINYLATION ON FUNCTIONAL PROPERTIES OF WHEY PROTEIN CONCENTRATES | | Summary
Three types of whey protein concentrates were prepared, one was prepared from sweet salted whey by heat precipitation (SWPC) and the other two were prepared from acid whey, one of them was obtained by heat precipation (AWPC) and th |
EFFECTS OF FORTIFICATION OF COWS MILK WITH ACETYLATED WHEY PROTEIN CONCENTRATES
ON THE QUALITY OF SET YOGHURT | | Summary
Two types of acetylated whey protein concentrates (WPC) were prepared, one by heat precipitation from salted sweet whey (ASWPC) and the another one by ultrafilteration of sweet whey (AUFWPC). Nine treatments of yoghurt were made to |
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 |
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 |
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 |