دراسة تأثير بعض عوامل التصنيع عل المردود ومعامل الانضاج للجبن الأبيض ( العكاوي) المخزن في محلول ملحي

هدفت هذه الدراسة إلى تحديد التأثيرات المختلفة لبعض عوامل التصنيع عل معدل الإنضاج والمردود و على أهم خصائص الجبن الأبيض السوري ( العكاوي)

The effect of some manufacturing factors on ripening of White Cheese (AKawei) stored in brine solution

The aim of this study was to determine the effect of different manufacturing factors on ripening rates and important properities of Syrian White cheese(AKawei) . Cheese was made from pasteurized milk ( 72 °C for 15 Sec , using traditional way ) were stored in 12 , 16 % Brine for 60 days at room and fridge temperatures. Some physicochemical and biochemical analyses were carried out during storage time. . The effect of different brine concentrations, temperatures and ripening time on total solids, protein, ash, salt, fat, pH,total and solves nitrogen and ripening rates were found to be statically significant at (P<0.05).The result indicated that ripening rates for cheese stored in 12 , 16 % Brine at room temperature were 21.42 % and 17.77 % respectively . While the ripening rates for cheese stored in 12 , 16 % Brine at fridge temperature were 12 % and 9.34 % respectively at the end of ripening time .

Effect of In vitro maturation, fertilization and culture media on bovine embryo production

This study was conducted at the biotechnology laboratory of AnimalWealth Research Administration, General Commission for Agricultural Research in order to compare the effect of different media on In vitro maturation (oocytes matured at 39 C° under 5% CO2 for 24 h), fertilization، and culture (7 days postfertilization) in humidified atmosphere 95% on bovine embryo production.