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The use of transglutaminase enzyme in manufacturing ripened hard cheese / (Record no. 55247)

MARC details
000 -LEADER
fixed length control field 01859cam a2200349 a 4500
003 - CONTROL NUMBER IDENTIFIER
control field EG-GiCUC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250223031432.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160229s2015 ua d f m 000 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency EG-GiCUC
Language of cataloging eng
Transcribing agency EG-GiCUC
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title eng
049 ## - LOCAL HOLDINGS (OCLC)
Holding library Deposite
097 ## - Thesis Degree
Thesis Level M.Sc
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number Cai01.07.07.M.Sc.2015.He.U
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Hend Helmy ElSayed Ali
245 14 - TITLE STATEMENT
Title The use of transglutaminase enzyme in manufacturing ripened hard cheese /
Statement of responsibility, etc. Hend Helmy ElSayed Ali ; Supervised Ahmed Mohamed Mohamed Metwally , Sanaa Mohamed Abdelbaki Badran , Eisa Abdelghaffar Emara
246 15 - VARYING FORM OF TITLE
Title proper/short title إستخدام إنزيم الترانس جلوتاميناز فى تصنيع الجبن الجاف
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Cairo :
Name of publisher, distributor, etc. Hend Helmy ElSayed Ali ,
Date of publication, distribution, etc. 2015
300 ## - PHYSICAL DESCRIPTION
Extent 48 P. :
Other physical details charts ;
Dimensions 25cm
502 ## - DISSERTATION NOTE
Dissertation note Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
520 ## - SUMMARY, ETC.
Summary, etc. Cultures were selected for their proteolytic properties to be used for Ras cheese making with transglutaminase. Cultures made contained Lactobacillus helveticus, Lactococcus lactis and Lactobacillus casei resulted in highest cheese yield, Organoleptic scores and best texture than the control of L.bulgaricus and S. thermophilus. Green tea extract could be used to stimulate lactic acid bacteria proteolysis. Green tea extract beside its activation effect, adds polyphenols which renders cheese as a functional food
530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE
Additional physical form available note Issued also as CD
653 #4 - INDEX TERM--UNCONTROLLED
Uncontrolled term lactic acid bacteria
653 #4 - INDEX TERM--UNCONTROLLED
Uncontrolled term Ras cheese
653 #4 - INDEX TERM--UNCONTROLLED
Uncontrolled term Transglutaminase
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Ahmed Mohamed Mohamed Metwally ,
Relator term
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Eisa Ebdelghaffar Emara ,
Relator term
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Sanaa Mohamed Abdelbaki Badran ,
Relator term
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://172.23.153.220/th.pdf">http://172.23.153.220/th.pdf</a>
905 ## - LOCAL DATA ELEMENT E, LDE (RLIN)
Cataloger Enas
Reviser Cataloger
905 ## - LOCAL DATA ELEMENT E, LDE (RLIN)
Cataloger Nazla
Reviser Revisor
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Thesis
Holdings
Source of classification or shelving scheme Not for loan Home library Current library Date acquired Full call number Barcode Date last seen Koha item type Copy number
Dewey Decimal Classification   المكتبة المركزبة الجديدة - جامعة القاهرة قاعة الرسائل الجامعية - الدور الاول 11.02.2024 Cai01.07.07.M.Sc.2015.He.U 01010110068053000 22.09.2023 Thesis  
Dewey Decimal Classification   المكتبة المركزبة الجديدة - جامعة القاهرة مخـــزن الرســائل الجـــامعية - البدروم 11.02.2024 Cai01.07.07.M.Sc.2015.He.U 01020110068053000 22.09.2023 CD - Rom 68053.CD