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Register a new userUsing milk retantate that resulting from Ultrafiltration technology in making White cheese
استخدام مركزات الحليب الناتجة بتقنية الترشيح فوق العالي (UF) في صناعة الجبن الأبيض
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هدفت هذه الدراسة لتصنيع الجبن الأبيض باستخدام مركزات الحليب البقري و المركزة بتقنية الترشيح فوق العالي بنظام الأسطح و الإطارات، و مقارنتها بالجبن الأبيض المصنع من الحليب الطبيعي من حيث التركيب الكيميائي و المردودية و الخصائص الحسية.
This study aimed to manifactor white cheese using bovine milk retentate and concentrated with Ultrafiltration using (Frames & plates) system, and compared it with white cheese made from original milk in terms of chemical composition, cheese yield, sensory characteristics.
References used
Abd E1-Salam, M.H., Dawood, A.H., Abd E1-Hady, S.M., Abdou, S.M., and Montasser, E.A., 1988- Manufacture of blue-veined cheese by ultrafiltration techniques. Egypt. J. Dairy Sci. vol. 16. 149-156
Abdalla M.O., 1992- Effect of processing conditions on the microbiological quality of white pickled cheese. Ph.D. Dissertation, University of Tennessee, Knoxville, U.S.A
Abd–El-Gawad, M. A. M., 1998- Manufacture and Properties of Mozzarella Cheese from Buffaloes’ Milk. Ph.D., Thesis, Faculty of Agric. Cairo Univ
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This study aimed to manifactor mozzarella cheese using bovine
milk retentate and concentrated with Ultrafiltration using (Frames &
plates) system, and compared it with mozzarella cheese made from
original milk in terms of chemical composition, cheese yield,
sensory and rheological characteristics.
The objective of this investigation was to determine the effective of
microwave radiation on Escherichia coli contaminating milk and in white cheese manufactured of milk by traditional method.
Ninety-nine randomized samples of milk and white cheeses were collected
from five districts in Damascus city during 2012-2013 to determinef Aflatoxin
M1 using High Performance Liquid Chromatography (HPLC). The procedure
for determination of Aflato
xin M1 was changed according to local
circumnutates which gave sensitive and accurate results during 5.9 minute with
r= 0.99. The average recovery was 83.88% for milk and 102.15% for cheeses
samples, respectively.
This study aimed to investigate the possibility of rapid identification of
isolated bacteria Leuconostoc from Syrian white fresh cheese made of cow and
ewe milk using Fourier transform infrared spectroscopy (FTIR). 20 isolates (14
from ewe milk ch
eese and 6 from cow milk cheese) were isolated. These isolates
were pretasted with PCR technique using specific primers. Results indicated
that these isolates are belonged to the genus Leuconostoc and 12 of them are
belonged to Ln. mesenteroides species. The results of FTIR technique showed in
comparison to device library that all isolates are belonged to genus
Leuconostoc, and 4 of these isolates are belonged to Ln. citreum species which
could not be identified using PCR method (with the used primers), and helped
to identify the following subspecies: Ln.mesenteroides subsp mesenteroides and
Ln. mesenteroides subsp dextranicum while PCR technique described them
belonging only to a Ln. mesenteroides species. Moreover, FTIR technique was
able to give the results within 25 hours, thus it can be used in identification of
food bacteria more quickly.
This research aimed to identify the bacteriocin produced from a strain of
Strep. Thermophiles which were isolated from native Syrian white cheese and
to identify its characteristics.
The study showed that the produced bacteriocin is able to inhibi
t the growth
of B.cereus bacteria, while this ability is lost when handling the bacteriocin with
100 degree for more than 60 minute, and is lost too in the presence of
proteinase enzyme k and was affected by the presence of pepsin or trypsin
enzymes. The arbitrary unit was estimated by 200 AU/ml.
The study also showed that the weight of the studied bacteriocin was almost
4 KDA and that was after the sedimentation by ammonium sulfate and the
deportation of Tricine -SDS –PAGE with 15% concentration. When using the
technique of PCR to recognize the bacteriocin and applying the technique of
sconsr, it has been found that bacteriocin produce matches with bacteriocine.
Thermophilin13.
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