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Studies on improving quality of low fat ras cheese / Zeinab Farouk Abdelsalam Mohamed ; Supervised Soad Hassan Taha , Fatma Ali Metwally , Samia Ibrahim Harby

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Zeinab Farouk Abdelsalam Mohamed , 2011Description: 138 P. : charts ; 25cmOther title:
  • دراسات على تحسين جودة الجبن الرأس منخفض الدهن [Added title page title]
Subject(s): Online resources: Available additional physical forms:
  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy Summary: Low fat foods including milk and milk products have an important role for consumers having healthy problems or nutrition disorders ; on the other hand removal or reducing fat levels adversely affect the flavor and texture of low fat dairy products . Ras cheese is the most famous and favorable hard cheese in Egypt, so this study was designed to improve the quality of low fat Ras cheese
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2011.Ze.S (Browse shelf(Opens below)) Not for loan 01010110055560000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2011.Ze.S (Browse shelf(Opens below)) 55560.CD Not for loan 01020110055560000

Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy

Low fat foods including milk and milk products have an important role for consumers having healthy problems or nutrition disorders ; on the other hand removal or reducing fat levels adversely affect the flavor and texture of low fat dairy products . Ras cheese is the most famous and favorable hard cheese in Egypt, so this study was designed to improve the quality of low fat Ras cheese

Issued also as CD

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