Effect of Manufacture Steps Libyan White Soft Cheese on Stability of Aflatoxin M1
| المصدر: | مجلة جامعة الزيتونة |
|---|---|
| الناشر: | جامعة الزيتونة |
| المؤلف الرئيسي: | Elgerbi, Ali M. (Author) |
| مؤلفين آخرين: | Alwan, Obied A. (Co-Author) |
| المجلد/العدد: | ع7 |
| محكمة: | نعم |
| الدولة: |
ليبيا |
| التاريخ الميلادي: |
2013
|
| الشهر: | صيف |
| الصفحات: | 64 - 70 |
| DOI: |
10.35778/1742-000-007-030 |
| ISSN: |
2523-1006 |
| رقم MD: | 839410 |
| نوع المحتوى: | بحوث ومقالات |
| قواعد المعلومات: | EduSearch, IslamicInfo, EcoLink, HumanIndex |
| مواضيع: | |
| رابط المحتوى: |
عدد مرات التحميل
6
| LEADER | 01780nam a22002537a 4500 | ||
|---|---|---|---|
| 001 | 1595604 | ||
| 024 | |3 10.35778/1742-000-007-030 | ||
| 044 | |b ليبيا | ||
| 100 | |9 451084 |a Elgerbi, Ali M. |e Author | ||
| 245 | |a Effect of Manufacture Steps Libyan White Soft Cheese on Stability of Aflatoxin M1 | ||
| 260 | |b جامعة الزيتونة |c 2013 |g صيف | ||
| 300 | |a 64 - 70 | ||
| 336 | |a بحوث ومقالات | ||
| 520 | |b The aim of this study was to investigate the stability of aflatoxin M1 (AFM1) during the manufacture steeps of Libyan white soft cheese. In this work, the milk used for white soft cheese production was spiked with AFM1 at levels comparable to those found in Libyan milk(1.0, 3.0 and 5.0 ngAFM1/g).The result showed that the curd of white soft cheese contained higher AFM1 (0.9, 3.28 and 5.83 ngAFM1/g) than that of the milk (0.85, 2.78 and 4.59ng AFM1/ml), whereas concentrations of AFM1 in whey were lower than those in curd and milk (0.36, 1.24 and 1.76 ngAFM1/ml). Results showe that the concentration of AFM1 found in cheese depended on the initial concentration of the toxin in milk. | ||
| 653 | |a ليبيا |a منتجات الألبان |a صناعة الألبان | ||
| 700 | |9 407146 |a Alwan, Obied A. |e Co-Author | ||
| 773 | |4 العلوم الإنسانية ، متعددة التخصصات |4 العلوم الاجتماعية ، متعددة التخصصات |6 Humanities, Multidisciplinary |6 Social Sciences, Interdisciplinary |c 030 |e Azzaytuna University Journal |f Mağallaẗ ğāmiʿaẗ al-Zaytūnaẗ |l 007 |m ع7 |o 1742 |s مجلة جامعة الزيتونة |v 000 |x 2523-1006 | ||
| 856 | |u 1742-000-007-030.pdf | ||
| 930 | |d y |p y | ||
| 995 | |a EduSearch | ||
| 995 | |a IslamicInfo | ||
| 995 | |a EcoLink | ||
| 995 | |a HumanIndex | ||
| 999 | |c 839410 |d 839410 | ||
عناصر مشابهة
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Microbial studies on white soft cheese during manufacture and storage
بواسطة: Kandeel, Ehab Mohamed منشور: (1997) -
Effect of Some Preservatives on The Properties of Soft Cheese (Karjesh Cheese)
بواسطة: Morshed, Samira Mostafa Ali منشور: (1980) -
THE EFFECT OF CASIN: FAT RATIO AND THE ADDITION OF STARTER CULTURE ON THE QUALITY OF LOCAL WHITE - BRINED CHEESE
بواسطة: Shahin, Rula Mohamed Ali منشور: (1994) -
Effects of Salt and Chymosin Reduction on the Characteristics of White-Salted Cheese
بواسطة: Al Otaibi, Mutlag منشور: (2003) -
the Use of salt-tolerant lactic acid bacteria in the production of white boiled cheese
بواسطة: Al Nabulsi, Anas A. منشور: (1996)
