Study on The Effectiveness of Lactic Acid Bacteria and Acidity Development in The Manufacturing of Stirred Cured Cheddar Cheese From Camel Milk Comparing With Cow Milk
| المصدر: | مجلة جامعة الزيتونة |
|---|---|
| الناشر: | جامعة الزيتونة |
| المؤلف الرئيسي: | Alwan, Obied A. (Author) |
| مؤلفين آخرين: | Halbuda, Mokhtar Belaacem (Co-Author) |
| المجلد/العدد: | ع8 |
| محكمة: | نعم |
| الدولة: |
ليبيا |
| التاريخ الميلادي: |
2013
|
| الشهر: | خريف |
| الصفحات: | 31 - 36 |
| DOI: |
10.35778/1742-000-008-025 |
| ISSN: |
2523-1006 |
| رقم MD: | 839573 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | EduSearch, EcoLink, IslamicInfo, HumanIndex |
| مواضيع: | |
| رابط المحتوى: |
عدد مرات التحميل
3
| المستخلص: |
Fresh pasteurized camel milk was used in this study, which was obtained from Ber-Suleman research unit, which is located about 80 Km south-west of Tripoli. The mean of protein and lipid percentage in the used cow & camel milk was 2.95 ± 0.90 , 3.11 ± 0.5 & 2.3 ± 0.01, 4.00 ± 0.02 on succession. After milk pasteurization for Cheese manufacturing purpose it was inoculated with start culture and then the PH, acidity development, counting of lactic acid bacteria in the milk`s clot ware followed up every 30 min. The results of the study confirm that the effectiveness level of lactic acid bacteria in camel milk was low in comparison with, cow milk. The total number of Lactic acid bacteria was generally below the cow milk level, and where the PH level decreasing & acidity level rising in gradual form in the camel milk, it was faster in cow milk. This paper will cover such valuable and important things. |
|---|---|
| ISSN: |
2523-1006 |
عناصر مشابهة
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