000			02982cam a2200349 a 4500
003			EG-GiCUC
005			20250223032038.0
008			180904s2018 ua dh 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.2018.Ho.S
100	0		_aHoda Hamam Abouzeid Hassan
245	1	0	_aStudies on low calorie sour cream / _cHoda Hamam Abouzeid Hassan ; Supervised Mohamed Nageib Ali Hassan , Abouelsamh Mohamed Mehriz , Aida Soliman Salem
246	1	5	_aدراسات عن القشدة المتخمرة منخفضة السعرات الحرارية
260			_aCairo : _bHoda Hamam Abouzeid Hassan , _c2018
300			_a99 P. : _bcharts , facsimiles ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
520			_aThis study was conducted to develop low calorie sour cream (light and low fat sour cream) with high nutritional value using ingredients containing either milk fat or vegetable oils namely palm kernel oil (PKO) or palm oil (PO). The study was conducted in two sections. In section one; several preliminary experiments were carried out and from the organoleptic assessment, four treatments were selected namely T1 traditional sour cream 18% fat which compiles the minimum fat% of fermented cream according to the Egyptian standard specification and served as a control. T2: cream with 9 % fat + 0.5% MG218 + 0.75% LFSE. T3: cream with 9 % fat + 0.5% MG218. T4: cream with 5 % fat + 0.5% MG218 + 0.75% LFSE. In section two, two experimental trials were carried out each of them consists of five treatments from T1- T5 and from T6- T10, sour cream was manufactured using vegetable oil (PKO & PO). All resultant sour creams from all treatments were stored at 6 ±1{u02DA}C for 15 days. During storage period, creams were analyzed chemically for T.A and pH, rheologically for viscosity and syneresis, sour creams were also organoleptically assessed. The obtained chemical, rheological and organoleptic results indicated that nutritious low calorie sour cream could be made from cream with 9 % fat after raising its protein content to ~ 5% and the use of MG218 as stabilizer\ emulsifier at 0.5% or its mix. with LFSE at a ratio of 0.5% and 0.75 % respectively. Alsohighly acceptable low calorie light and low fat filled sour cream could be made using either 9% PKO or 9% PO or 5 % of both oils after raising the protein content to ~ 5% and the use of 0.5% MG218 as stabilizer\ emulsifier
530			_aIssued also as CD
653		4	_aSour cream
653		4	_aStabilizer and emulsifier
653		4	_aVegetable oil
700	0		_aAbouelsamh Mohamed Mehriz , _eSupervisor
700	0		_aAida Soliman Salem , _eSupervisor
700	0		_aMohamed Nageib Ali Hassan , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aShimaa _eCataloger
942			_2ddc _cTH
999			_c67298 _d67298