Processed Blue Cheese Spreads - Zahar, Khaled El-
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Blue veined cheese represents a small proportion of cheese production in Egypt. However, this type of cheese is usually made from sheep s milk. In Egypt, this type of cheese is made from mixed buffalo s and cow s milk.The ripening indices determined in this study for evaluating the quality of the locally produced blue-veined cheese were the soluble, non - protein and amino acid nitrogen fractions as well as the total volatile fatty acids presented in the ripened product. Results indicated that there were no considerable differences between the productions of the three months in this respect.

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Produktbeschreibung
Blue veined cheese represents a small proportion of cheese production in Egypt. However, this type of cheese is usually made from sheep s milk. In Egypt, this type of cheese is made from mixed buffalo s and cow s milk.The ripening indices determined in this study for evaluating the quality of the locally produced blue-veined cheese were the soluble, non - protein and amino acid nitrogen fractions as well as the total volatile fatty acids presented in the ripened product. Results indicated that there were no considerable differences between the productions of the three months in this respect.
Autorenporträt
Dr. Khaled ElZahar was born in Sharkia, Egypt. Heholds a PhD in Food Science and Nutrition fromUniversity of la Rochelle., France. He has more than30 international publications in the field Food Scienceand Nutrition. Currently he is Associate Professor atFood Science Department, Zagazig University, Egypt