Studies on Kariesh Cheese Made Using Different Manufacture Procedures - Emam, Ahmed
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This manuscript investigated some important chemical, rheological, sensorial, biological and microstructural characteristics of the ultrafiltrated skimmed milk cheese which was made using different coagulation systems including the probiotic strains, in comparison with either the conventional Kariesh cheese (one of the indigenous white soft cheese types of Egypt) or the pre-mixed Kariesh like cheeses. Some rheological values of cheese were determined in a modern way using LEFRA texture analyzer. Many biological aspects of the obtained cheeses were in vivo determined; including the colonic…mehr

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Produktbeschreibung
This manuscript investigated some important chemical, rheological, sensorial, biological and microstructural characteristics of the ultrafiltrated skimmed milk cheese which was made using different coagulation systems including the probiotic strains, in comparison with either the conventional Kariesh cheese (one of the indigenous white soft cheese types of Egypt) or the pre-mixed Kariesh like cheeses. Some rheological values of cheese were determined in a modern way using LEFRA texture analyzer. Many biological aspects of the obtained cheeses were in vivo determined; including the colonic tumor's persistence, total as well as ionized calcium concentrations in blood serum, the blood lipid profile parameters and body weight gain.
Autorenporträt
Mr.Ahmed Emam has obtained his B.Sc & M.Sc.degrees in 2008 & 2013 respectively,in dairy science and technology from faculty of agriculture-Ain Shams university-department of food science with an Excellent general grade. His current job is assistant lecturer of dairy science and technology at Ain Shams university,Egypt.