header
Local cover image
Local cover image
Image from OpenLibrary

The use of transglutaminase enzyme in manufacturing ripened hard cheese / Hend Helmy ElSayed Ali ; Supervised Ahmed Mohamed Mohamed Metwally , Sanaa Mohamed Abdelbaki Badran , Eisa Abdelghaffar Emara

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Hend Helmy ElSayed Ali , 2015Description: 48 P. : charts ; 25cmOther title:
  • إستخدام إنزيم الترانس جلوتاميناز فى تصنيع الجبن الجاف [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: 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
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
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.2015.He.U (Browse shelf(Opens below)) Not for loan 01010110068053000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2015.He.U (Browse shelf(Opens below)) 68053.CD Not for loan 01020110068053000

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

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

Issued also as CD

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer

Local cover image