000			05761namaa22004451i 4500
003			EG-GICUC
005			20260312101527.0
008			260304s2025 ua a|||frm||| 000 0 eng d
040			_aEG-GICUC _beng _cEG-GICUC _dEG-GICUC _erda
041	0		_aeng _beng _bara
049			_aDeposit
082	0	4	_a636.2142
092			_a636.2142 _221
097			_aM.Sc
099			_aCai01.07.07.M.Sc.2025.Ah.D
100	0		_aAhmed Fawzy Abdel Sattar Mohamed, _epreparation.
245	1	0	_aDevelopment of functional cheddar cheese rich in bioactive peptides and γ-aminobutyric acid / _cby Ahmed Fawzy Abdel Sattar Mohamed ; Supervisors Dr. Samia Mahmoud Mohamed Salem El-Dieb, Dr. Ahmed Emam Abdel Mobdy, Dr. Hany Abdel Satar Ahmed Elkashef.
246	1	5	_aتطوير جبن تشيدر وظيفي غني بالببتيدات النشطة حيويا وحمض الجاما أمينو بيوتيريك
264		0	_c2025.
300			_a151 pages : _billustrations ; _c25 cm. + _eCD.
336			_atext _2rda content
337			_aUnmediated _2rdamedia
338			_avolume _2rdacarrier
502			_aThesis (M.Sc)-Cairo University, 2025.
504			_aBibliography: pages 125-151.
520		3	_aThis study was designed to produce Cheddar cheese rich in bioactive peptides (BAPs) and γ-aminobutyric acid (GABA). Firstly, the most important types of ripened cheese were collected from the local market and include very hard types (parmesan), hard types (Cheddar-Emmental-Ras), semi-hard types (Gouda-Edam-Kashkaval- Roquefort) and soft types (Camembert) to determine their content of BAPs and GABA. Cheddar cheese showed a low content of BAPs where it was one of the lowest in proteolytic activity and its content of angiotensin converting enzyme (ACE) inhibitory peptides. Also, it did not appear to have any anticancer and antimicrobial activity. Consequently, Cheddar cheese was selected to improve its content of BAPs where it is one of the most produced and consumed types of ripened cheeses all over the world. In addition, ten classical and adjunct cheese starters were evaluated for their ability to produce BAPs under cheese ripening conditions where these starters considered one of the most effective factors for BAPs production particularly at elevated ripening temperature. The results showed that proteolytic, antioxidant and ACE-I activity increased during storage period, and the rate of increase was the highest at 15ºC compared with 10℃. Lb. helveticus (Lh-B02), Lb. acidophilus probiotic (La-5), Lb. paracasei and Lb. rhamnosus (Fresh Q4), and Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris (MO-30) cultures had high proteolytic activity and BAPs production. Consequently, these starters were selected for Cheddar cheese manufacturing, where MO-30 was used as a classical Cheddar cheese starter for all treatments, while probiotic La-5, Lh-B02 and Fresh Q4 cultures were used as adjunct starter cultures. MO-30 culture was used alone as a control (B1), while in batches B2, B3 and B4 probiotic La-5, Lh-B02 and Fresh Q4 cultures were used, respectively, whereas in B5, La-5, Lh-B02 and Fresh Q4 were used as co-cultures. As the result of using adjunct starter cultures with elevated ripening temperature (12℃), all treatments exhibited the highest levels of BAPs compared to the control (B1). After 120 days of ripening B2, B3, and B5 showed the highest proteolytic, antioxidant, ACE-I activity, whereas B2, B4, and B5 had a high concentration of GABA. As for anticancer activity, B2 and B4 had the most pronounced effects, and all treatments exhibited antimicrobial activity against Proteus vulgaris. Regarding organoleptic assessment, adjunct cultures improved firmness and decreased crumbliness as well as declined significantly the bitterness of Cheddar cheese. In general, panelists preferred cheese made by Lh-B02, Fresh Q4, and co-cultures, respectively.
520		3	_aهدفت هذه الدراسة إلى إنتاج جبن تشيدر غني بالمركبات النشطة حيويا. ولتحقيق ذلك، تم تحليل أنواع مختلفة من الجبن المسواة في السوق المحلي لتحديد محتواها من هذه المركبات، حيث أظهرت النتائج أن جبن التشيدر كان الأقل في محتواه من هذه المركبات. وبناءً على ذلك تم إختياره. أظهرت بادئات Lh-B02 وLa-5 و Fresh Q4 قدرة عالية على إنتاج المركبات الحيوية تحت ظروف التسوية. ولذا تم استخدامها في تصنيع أكثر من معاملة من جبن التشيدر. أظهرت النتائج تفوق المعاملات المحتوية على البادئات المساعدة من حيث النشاط المضاد للأكسدة والمثبط لإنزيم ACE ونمو الميكروبات.
530			_aIssues also as CD.
546			_aText in English and abstract in Arabic & English.
650		0	_aDairy
650		0	_aالألبان
653		1	_aCheddar cheese _a γ-aminobutyric acid _aadjunct cultures _abioactive peptides _aripening conditions
700	0		_aSamia Mahmoud Mohamed Salem El-Dieb _ethesis advisor.
700	0		_aAhmed Emam Abdel Mobdy _ethesis advisor.
700	0		_aHany Abdel Satar Ahmed Elkashef _ethesis advisor.
900			_b01-01-2025 _cSamia Mahmoud Mohamed Salem El-Dieb _cAhmed Emam Abdel Mobdy _cHany Abdel Satar Ahmed Elkashef _dHany Abdel Satar Ahmed Elkashef _dAhmed Mohamed Elsayed Metwally _UCairo University _FFaculty of Agriculture _DDepartment of Dairy Science
905			_aShimaa _eEman Ghareb
942			_2ddc _cTH _e21 _n0
999			_c178880