عنوان البحث | ملخص البحث | Research Abstract |
Manufacture of low fat prebiotic yoghurt | | |
UF “TALLAGA†CHEESE QUALITY MADE BY INCORPORATING BIFIDOBACTERIA AND DIFFERENT SALTING RATES | | ABSTRACT:
: Nine UF “Tallaga†cheese treatments were made, to three of them salt was added at the rate of 3%, one of them was served as control and to the other two Bif. bifidum ATCC 29521 and Bif. longum BL-04 were added individually |
MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH TRYPSIN MODIFIED WHEY PROTEINS | | ABSTRACT:
Two types of whey protein concentrates (WPC) heat precipitated salted sweet whey (SWPC) ultra filtrated acid whey (FWPC) were hydrolyzed with trypsin at the rate of 0.4 gm / 100 gm protein. Nine treatments of yoghurt were made t |
MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH BUTTER MILK | | ABSTRACT:
The effect of replacing skim milk powder that used to fortify cow’s milk with spry dried butter milk on the quality of yoghurt was studied. Control yoghurt was made from 3.0% fat cow’s milk fortified with 3% skim milk powder. Fo |
EFFECTS OF ACETYLATION AND SUCCINYLATION ON FUNCTIONAL PROPERTIES OF WHEY PROTEIN CONCENTRATES | | Summary
Three types of whey protein concentrates were prepared, one was prepared from sweet salted whey by heat precipitation (SWPC) and the other two were prepared from acid whey, one of them was obtained by heat precipation (AWPC) and th |
EFFECTS OF FORTIFICATION OF COWS MILK WITH ACETYLATED WHEY PROTEIN CONCENTRATES
ON THE QUALITY OF SET YOGHURT | | Summary
Two types of acetylated whey protein concentrates (WPC) were prepared, one by heat precipitation from salted sweet whey (ASWPC) and the another one by ultrafilteration of sweet whey (AUFWPC). Nine treatments of yoghurt were made to |
INFLUENCE OF SOME NUTRIENTS AND BILE SALT ON THE PRODUCTION OF ANTIMICROBIAL AGENTS BY BIFIDOBACTERIA | | SUMMARY
Seven strains of bifidobacteria were screened for their inhibitory activity. Bif. bifidum ATCC29521, Bif. bifidum ATCC15696, Bif. longum NCFB2299, Bif. longum BL-04,
Bif. infantis ATCC15567, Bif. catenulateum ATCC18371 and
Bif |
EFFECT OF FORTIFICATION INGREDIENTS ON THE QUALITY OF YOGHURT MADE FROM COW’S MILK | | ABSTRACT:
Effect of replacing non-fat dry milk that used to fortify cow’s milk in making yoghurt with either milk protein concentrate or whey protein concentrate or inulin were studied. Control yoghurt treatment was made from 3.0% fat c |
Effect of replacing skim milk powder with dried butter milk on ice milk quality | | Abstract
Effect of substituting 0.0 (C), 25% (T1), 50% (T2), 75% (T3) and 100% (T4) skim milk powder with butter milk powder on the quality of ice milk was studied. Replacement of skim milk powder with butter milk powder did not affect si |
Growth and bioactivity of bifidobacteria in camel’s milk supplemented with some nutrients | | SUMMARY
Growth, viability and bioactivity of Bifidobacterium longum BL-04, Bifidobacterium lactis BL-01, Bifidobacterium infantis ATCC 15567, Bifidobacterium catenulateum ATCC 18371, Bifidobacterium bifidum ATCC 15696, Bifidobacterium bifi |
Impact of substituting non-fat dry milk with pectin on cow’s milk yoghurt quality | | Abstract
Eleven batches of yoghurt were made from cow’s milk. Control yoghurt (C1) was made from cow’s milk fortified with 3.0% non-fat dry milk. Another five batches were made from cow’s milk fortified with non-fat dry milk at the rate of |
The use of whey proteins in flavoured low fat processed cheese spread | | ABSTRACT
Low fat processed cheese spread was made by replacing 50% of butter with Dairy-Lo (a protein based fat replacer). Kariesh cheese was substituted with whey proteins precipitated by heating of salted whey at pH 4.6 at the rates of 0 |
IMPROVING QUALITY OF KAREISH CHEESE BY GAMMA IRRADIATION | | ABSTRACT:
This investigation aims to study the possibility to utilize gamma irradiation to prolong the shelf-life of Kareish cheese. Kareish cheese was made from fresh buffalo's skim milk, and subjected to γ-irradiation with 0.0, 1.5 , 2. |
EFFECT OF IRRADIATION TIME AND DOSE ON RIPENING OF RAS CHEESE WITH SPECIAL REFERENCE TO CONTROL SURFACE MOULD GROWTH | | ABSTRACT:
: Effects of irradiation dose and time during ripening period of Ras cheese on its quality were studied. Ras cheese was divided into 7 groups each group contains 4 wheels. Cheese groups 2, 3, 4, 5, 6 and 7 were irradiated immedi |
Effect of incorporating whey protein hydrolysate on processed cheese spread quality | | |
Characteristics of green pepper – treated probiotic domiati cheese | | |
Quality of low fat prebiotic frozen yoghurt | | |
Impact of using chitosan and jojoba oil as an edible coating on Ras cheese quality | | |
Effect of adding bifidobacteria and turmeric on the quality of yoghurt. | | |
Preparation and properties of low fat ice milk fortified with inulin | | |
Quality of probiotic MF Domiati cheese made by Lactobacillus rhamnosus | | |
Quality of Tallaga like cheese made from buffaloe's milk with camel's milk retentate | | |
Impact of replacing buffaloe's milk with camel's milk on the quality of Domiati like cheese. | | |
The quality of ice milk made by replacing buffaloe's milk with camel's milk | | |
Manufacture of low fat prebiotic ice milk. | | |
Quality of Yoghurt made from cow’s milk supplemented with Whey protiens | | |
Effect of replacing non-fat dry milk with algae protein isolate on the quality of ice milk | | |
Synbiotic Kishk as functional food | | |
Effect of using normal and ropy strains of yoghurt starter in the manufacture of yoghurt from cow’s milk fortified with different levels of inulin and non-fat dried milk | | |
Effect of fortification ingredients on the quality of yoghurt made from cow’s milk | | |
Making of low fat Ras cheese using fat replacers | | |
Quality of Ras cheese made by probiotic strain of Lactobacillus rhamnosus | | |
Preparation and properties of novel functional yoghurt from buffalo milk | | |
Effect of replacing skim milk powder with dried butter milk quality | | |
Manufacture of probiotic yoghurt from cow’s milk fortified with butter milk | | |
Effect of irradiation time and dose on ripening of Ras cheese with special reference to control surface mould growth | | |
Improving Quality of Kareish cheese by Gamma irradiation | | |
Manufacture of low fat prebiotic yoghurt | | |
Manufacture of yoghurt from cow’s milk fortified with butter milk | | |
Functional properties of enzyme modified whey proteins | | |
Survival of bifidobacteria and quality of UF-Tallaga cheese made by the use of Glucono Deltalactone | | |
Manufacture of low fat Domiati cheese using fat mimetics | | |
Manufacture of yoghurt from cow’s milk fortified with trypsin modified whey proteins | | |
UF Tallaga cheese quality made by incorporating bifidobacteria and salting rates | | |
Effect of replacing milk fat with fat replacers on the quality of stirred yoghurt | | |
Effect of stabilizers on the quality of stirred yoghurt | | |
Ice milk quality attributes as affected by trypsinized whey proteins | | |
Impact of bifidobacteria on flavoured low fat stirred yoghurt quality | | |
Effect of different pickling solutions and storage temperature on the quality of Domiati cheese during pickling | | |
Incoporating of bifidobacteria in low fat Labneh | | |
Manufacture of low fat Domiati cheese using Novagel | | |
Growth and bioactivity of bifidobacteria in camel’s milk supplemented with some nutrients | | |
Impact of adding Avicel on the quality of low fat Domiati cheese | | |
Partial purification and stability of antimicrobial substances produced by some bifidobacteria strains | | |
Influence of some nutrients and bile salt on the production of antimicrobial agents by bifidobacteria | | |
Impact of frozen yoghurt ingredients on its quality and survival of bifidobacteria | | |
Impact of substituting non-fat dry milk with pictin on cow’s milk yoghurt quality | | |
Impact of frozen yoghurt ingredients on its quality and survival of bifidobacteria | | |
Impact of fortification of cow’s milk with a modified starch on yoghurt quality | | |
Fortification of Guava or Mango beverages with iron or zinc | | |
Effects of acetylation and succinylation on functional properties of whey protein concentrations | | |
Quality of yoghurt made from low lactose milk and the effect of adding bifidobacteria | | |
Rheological properties of gels containing whey protein concentrate and corn starch | | |
Ripening acceleration of low fat Edam cheese made by adding fat replacers | | |
Impact of fat replacers on the quality of low fat Edam cheese | | |
Effects of fortification of cows milk with acetylated whey protein concentrates on the quality of set yoghurt | | |
The use of whey proteins in flavoured low fat Processed cheesse spread | | |
Influence of preservatives mixture on losses and quality of Ras cheese | | |
Effects of individual preservatives on losses and quality of Ras cheese. Proceeding of Arabic Conference of Home Economics and Family Development | | |
Improving viability of bifidobacteria by microentrapment and their effect on some pathogenic bacteria in stirred yoghurt | | |
Manufacture of low fat Zabady using different fat substitutes | | |
Effect of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development | | |
Influence of fat replacers on the quality of low fat Tallaga cheese | | |
Impact of fat replacers on properties of low fat processed cheese spread | | |
Improving viabilitty of bifidobacteria and their effect on frozen ice milk | | |
Nutritional quality of Egyptian processed cheese | | |
Quality of ice cream as influenced by substituting non-fat dry milk whey-bean proteins coprecipitates | | |
Influence of attenuated lactococci on the quality of Kareish cheese made by direct acidification | | |
Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria | | |
Accelerated ripening of low fat Ras cheese by attenuated lactobacilli cells | | |
Quality of zabady made with Bifidobacterium bifidum DI | | |
Variability of Bifidobacterium bifidum and its effect on quality of frozen zabady | | |
Acceleration ripening of Domiati cheese by accelase and lipozyme enzymes | | |
Accelerated ripening of cheese by partial lyzed lactococci | | |
Production, partial purification and stability of antimicrobial substances produced by Bifidobacterium bifidum | | |
Quality of low fat Ras cheese made from heat treated milk | | |
Functional properties of the coprecipitation of whey and bean proteins | | |
Functional properties of buffaloes' milk caseinates and their effects on rheological and baking properties of wheat flour | | |
Effect of lipolysis on butter quality | | |
Physical and chemical properties of subclinical mastitic sheep's and goat's milk | | |
Properties of rennet gels of lysozymes treated milks of different species | | |
Effect of lysozyme on the quality of Cephalotyre (Ras) cheese slurry | | |
Minerals and amino acids contents of some Egyptian cheeses | | |
Chemical composition and physical properties of camel's milk and milk fat | | |
Chemical composition and functional properties of buffaloes whey protein as recovered from salted whey and fortified by iron | | |
Free fatty acids of Domiati cheese made from variously treated milks | | |
Influence of cold storage of milk on the chemical composition and quality of Domiati cheese | | |
Susceptibility of starter and nonstarter organisms to nisin in stirred yoghurt during storage | | |
Effect of heating, cooling and storing milk on Domiati cheese yield | | |
Porosity, specific gravity and air content of Blue cheese | | |
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