000			01722cam a2200349 a 4500
003			EG-GiCUC
005			20250223030532.0
008			111228s2011 ua d f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aM.Sc
099			_aCai01.07.07.M.Sc.2011.La.S
100	0		_aLamiaa Foad Abdelhameed
245	1	0	_aStudies on some fermented milk products / _cLamiaa Foad Abdelhameed ; Supervised Fatma Mohamed Mahmoud Salama , Sanaa Mohamed Badran , Eissa Abdelghafar Emara
246	1	5	_aدراسات على بعض المنتجات اللبنية المتخمرة
260			_aCairo : _bLamiaa Foad Abdelhameed , _c2011
300			_a127 P. : _bcharts ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
520			_aLow fat stirred biogarde was made from standardized buffaloe's milk (1.5% fat) with different levels of simplesse {u24C7} 100 or Slendid 200 (0.2, 0.3, 0.4 and 0.5%). Two control stirred biogardes were made from buffaloe's milk 5.5 and 1.5% fat. From the obtained result it can be concluded that probiotic fermented milk (stirred biogarde) can be successfully made from buffaloe's milk 1.5% fat with 0.3% slendid 200 or 0.4% simplesse {u24C7} 100 and using ABT culture
530			_aIssued also as CD
653		4	_aBiogarde
653		4	_aHeat shock
653		4	_aSimplesse {u24C7} 100
700	0		_aEissa Abdelghafar Emara , _eSupervisor
700	0		_aFatma Mohamed Mahmoud Salama , _eSupervisor
700	0		_aSanaa Mohamed Badran , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aSamia _eCataloger
942			_2ddc _cTH
999			_c36727 _d36727