Influence of using kefir grains as a starter culture on soft cheese properties in North Africa / (Record no. 67476)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03098cam a2200349 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | EG-GiCUC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250223032044.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180915s2018 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 | Ph.D |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Cai01.16.03.Ph.D.2018.Mo.I |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mona Abdelfattah Ibrahim Hassan Ali |
| 245 10 - TITLE STATEMENT | |
| Title | Influence of using kefir grains as a starter culture on soft cheese properties in North Africa / |
| Statement of responsibility, etc. | Mona Abdelfattah Ibrahim Hassan Ali ; Supervised Hassan Mohammed Sobhy , Moneir Mahmoud Ibrahim Elabd , Barakr Abo-Elyazeed Abdelsalam |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير استخدام حبوب الكفير كبادئ على خواص الجبن الطرى فى شمال أفريقيا |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Cairo : |
| Name of publisher, distributor, etc. | Mona Abdelfattah Ibrahim Hassan Ali , |
| Date of publication, distribution, etc. | 2018 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 155 P. : |
| Other physical details | charts ; |
| Dimensions | 25cm |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thesis (Ph.D.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Several approaches have been proposed to improve the quality, safety and productivity of Karish cheese. Nowadays, an upsurge of interest in providing suitable starter culture for cheese production has been observed. In addition to improved quality, enhanced microbiological safety and health benefits, starter cultures have the advantage of offering consistent characteristics to the final products, which is important for commerce. Kefir cheese is produced through the use of kefir grains, rather than an additional rennet or acid. Kefir is the product of fermentation of milk with kefir grains. It is described as a symbiotic association between lactic and acetic bacteria and yeast. Kefir grains have been used for centuries in many countries as the natural starter. The part one of study was conducted to evaluate the properties of soft cheese using different levels of kefir starter (1,1.5, and 2%) with different salting methods (dry, brine and dry brine). The first part of this study showed that the best treatment was 1.5% Kefir with brine salting. Therefore, in the part two of study, a trial was carried out to improve the organoleptic properties of Karish cheese using kefir culture (1.5%) as a starter and compare it to rennet or \ and yoghurt starter. Also, the changes in chemical, microbiological and rheological characteristics were evaluated during the storage period. Karish cheese samples produced using kefir, kefir plus rennet or kefir plus yoghurt showed the highest numbers of total count and yeast and mold while, Karish cheese produced using rennet or yoghurt starter had the lowest numbers of total bacterial count and yeast and mold |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE | |
| Additional physical form available note | Issued also as CD |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Chemical |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Kariesh cheese |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Kefir starter |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Barakr Abo-Elyazeed Abdelsalam , |
| Relator term | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hassan Mohammed Sobhy , |
| Relator term | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Moneir Mahmoud Ibrahim Elabd , |
| 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 | Nazla |
| Reviser | Revisor |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| Cataloger | Samia |
| Reviser | Cataloger |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Thesis |
| 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 | Cai01.16.03.Ph.D.2018.Mo.I | 01010110075809000 | 22.09.2023 | Thesis | ||
| Dewey Decimal Classification | المكتبة المركزبة الجديدة - جامعة القاهرة | مخـــزن الرســائل الجـــامعية - البدروم | 11.02.2024 | Cai01.16.03.Ph.D.2018.Mo.I | 01020110075809000 | 22.09.2023 | CD - Rom | 75809.CD |