000			03226cam a2200349 a 4500
003			EG-GiCUC
005			20250223031810.0
008			170923s2017 ua 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.2017.Ay.A
100	0		_aAyat Ahmed Ahmed Khder
245	1	0	_aApplication of xanthan and tragacanth gum, maltodextrin and rice bran oil for improving of low fat white soft cheese attributes / _cAyat Ahmed Ahmed Khder ; Supervised Abdelrahman Abdelatti Ali , Ismael Hussein Ismael Abdelghany , Mostafa Abdelmonaim Zeidan
246	1	5	_aإستخدام صموغ الزانثان و الكثيراء و المالتودكسترين و زيت رجيع الأرز لتحسين خواص الجبن الأبيض منخفض الدهن
260			_aCairo : _bAyat Ahmed Ahmed Khder , _c2017
300			_a240 P. ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
520			_aThe present study was carried out to enhance the quality of Egyptian style low fat white soft cheese using three different hydrocolloids and rice bran Oil (RBO). Six treatments cheeses containing three hydrocolloids (2 conc. of each) were evaluated compared to their counterpart low and full fat control cheeses (LFC and FFC). To evaluate the effect of rice bran oil (RBO) on quality of that cheese, four treatments cheeses containing different RBO (25, 50, 75 and 100%) and control FFC were conducted. All cheeses were analyzed chemically, microbiologically, rheologically (TPA) and organoleptically when fresh and periodically every 30 days during pickling in 11% NaCl for 90 days in the refrigerator. Hydrocolloid cheeses had higher yield, moisture, S/DM, MNFS and M:P ratio than their control LFC. They showed a great improvement in texture parameters and pronounced enhancement in all organoleptic parameters as a result of hydrocolloids addition. Sensorial, fresh XG1 and XG2 gained close total score to their counterpart control FFC. Hydrocolloids pickled cheeses increased moisture, M:P ratio, MNFS% and decreased pH compared with their control LFC. Over 90 days pickling, gradual increased values of F/DM, TP, TP/DM, Salt, S/DM, ash and acidity and nitrogen fractions of all cheeses were showed with higher rate for hydrocolloids cheeses. At 60 days pickling, XG2 cheese had the lowest decrease for all texture parameters rendering that cheese less hard, gummy and springy and chew than FF control cheese indicating that pickling period is the best for such cheeses. TVB, PB and LB increased counts were observed up to 60 days of pickling thereafter were declined, however yeasts and molds showed continuous increased counts with slower rate by picking advance
530			_aIssued also as CD
653		4	_aFFC
653		4	_aHydrocolloids
653		4	_aRice bran oil
700	0		_aAbdelrahman Abdelatti Ali , _eSupervisor
700	0		_aIsmael Hussein Ismael Abdelghany , _eSupervisor
700	0		_aMostafa Abdelmonaim Zeidan , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aSamia _eCataloger
942			_2ddc _cTH
999			_c62435 _d62435