000			03098cam a2200349 a 4500
003			EG-GiCUC
005			20250223032044.0
008			180915s2018 ua d f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aPh.D
099			_aCai01.16.03.Ph.D.2018.Mo.I
100	0		_aMona Abdelfattah Ibrahim Hassan Ali
245	1	0	_aInfluence of using kefir grains as a starter culture on soft cheese properties in North Africa / _cMona Abdelfattah Ibrahim Hassan Ali ; Supervised Hassan Mohammed Sobhy , Moneir Mahmoud Ibrahim Elabd , Barakr Abo-Elyazeed Abdelsalam
246	1	5	_aتأثير استخدام حبوب الكفير كبادئ على خواص الجبن الطرى فى شمال أفريقيا
260			_aCairo : _bMona Abdelfattah Ibrahim Hassan Ali , _c2018
300			_a155 P. : _bcharts ; _c25cm
502			_aThesis (Ph.D.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources
520			_aSeveral 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			_aIssued also as CD
653		4	_aChemical
653		4	_aKariesh cheese
653		4	_aKefir starter
700	0		_aBarakr Abo-Elyazeed Abdelsalam , _eSupervisor
700	0		_aHassan Mohammed Sobhy , _eSupervisor
700	0		_aMoneir Mahmoud Ibrahim Elabd , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aSamia _eCataloger
942			_2ddc _cTH
999			_c67476 _d67476