Rheological assessment of UF - White cheese / Ehab Ali Hassan Ali Romeih ; Supervised Sherif Mahmoud Kamel Anis , Mohammed Abdelghani Elaasser , Hoda Mahmoud Mohammed Elzeini
Language: Eng Publication details: Cairo : Ehab Ali Hassan Ali Romeih , 2006Description: 138P : diagrs ; 25cmOther title:- التقييم الريولوجى للجبن الابيض المصنع بالترشيح الفائق [Added title page title]
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قاعة الرسائل الجامعية - الدور الاول | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.07.Ph.D.2006.Eh.R. (Browse shelf(Opens below)) | Not for loan | 01010110045964000 | |
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مخـــزن الرســائل الجـــامعية - البدروم | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.07.Ph.D.2006.Eh.R. (Browse shelf(Opens below)) | Not for loan | 01020110045964000 |
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Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Dairy
The objective of the present study was to investigate the rheological variations of the Egyptian local white soft cheese brands produced in either large or small scale dairy plantsIn addition to figure out a comprehensive identification of its different chemical and organoleptic criteria as well as the micro - structure propertiesThe effect of DM type of fat and the addition of Calcium on the chemical , rheological and microstructural attributes of cast UF - white soft cheese were also studied
Issued also as CD
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