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Register a new userدراسة تأثير بعض عوامل التصنيع عل المردود ومعامل الانضاج للجبن الأبيض ( العكاوي) المخزن في محلول ملحي
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Tishreen University رسالة ماجستير
Publication date
2015
fields
Agricultural Engineering
and research's language is
العربية
Created by
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هدفت هذه الدراسة إلى تحديد التأثيرات المختلفة لبعض عوامل التصنيع عل معدل الإنضاج والمردود و على أهم خصائص الجبن الأبيض السوري ( العكاوي)
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References used
المجموعة الإحصائية السورية (2010) . المكتب المركزي للإحصاء-دمشق, سورية
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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 ) wer
e 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 .
This study was carried out at the laboratory of Food Science Department,
Faculty of Agriculture, Damascus University in order to evaluate physical,
chemical and microbial properties of Akkawi cheese in Syria. Thirty samples of
Akkawi Cheese collec
ted randomly from different Syrian cities and urban
markets during 2011 were analyzed. Chemical and microbiological analyses
were applied to determine their suitability to the Syrian standards. Results
showed that the quality of cheese samples did not fulfill the set minimum
Syrian quality standards and the proportion of the violation of the Syrian
specification for total dry matter in cheese samples studied was nearly 10%,
and 100% for sodium chloride. The study also demonstrated differences in
chemical properties, with an average of acidity, moisture content 0.34 %, 53.9
% respectively. The fat content had a wide range for all cheese samples. On the
other hand, the proportion of health violation for this type of cheese from the
Syrian standard was 73.3 % for Coliform bacteria and 56.6 % for the E. coli.
but they were acceptable for the existence and account of Staphylococcus
aureus , Salmonella and Listeria.
تعد فصيلة الفيروسات العصوية Baculoviruses عوامل ممرضة نوعية للحشرات وتضم هذه العائلة 4 أجناس ومنها جنسي الفيروسات العصوية متعددة الوجوه
نفذ العمل المخبري في مخابر مركز بحوث ودراسات المكافحة الحيوية كلية الزراعة - جامعة دمشق . ونفذ العمل الحقلي في مزرعة أبو جرش في كلية الزراعة ومزرعة مركز بحوث ودراسات المكافحة الحيوية .
This research was conducted at the Faculty of Agriculture - Damascus University and the Public Authority for Agricultural Research in the period (2012-2013) and on the first two parts were used grape Salti for the manufacture of molasses and condense
d in two ways: the traditional way (to intensify under atmospheric pressure regulars) and the proposed method (intensify under vacuum ) was added limestone soil material (lime neighborhood) Pure article preliminary during the initial transactions according to the following levels: (0, 1.2%).
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