Document Details

Document Type : Article In Journal 
Document Title :
Effect of adding nitrate on the properties of RAS cheese made from raw and heat treated milk
تأثير اضافة النترات على خصائص الجنة الرومى المصنعة من اللبن المعالج حراريا و الخام
 
Subject : mycotoxins 
Document Language : English 
Abstract : Ras cheese was manufactured from Raw and heat-treated milk (72◦C/2 min). Sodium nitrate was added to cheese milk in addition to control cheese (without NaNO3). All cheese samples were analyzed periodically for their chemical and microbiological quality. Ripening indices, nitrate and biogenic amines content of cheese samples were monitored during ripening indicies, biogenic amines production and the content of all microbial groups. These effects correlate with nitrate concentration. Nitrate content of all cheese samples decreased during ripening period 
ISSN : 0378-2700 
Journal Name : Egyptian journal of Dairy Science 
Volume : 35 
Issue Number : 1 
Publishing Year : 1428 AH
2007 AD 
Article Type : Article 
Added Date : Tuesday, December 28, 2010 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
سعاد محمد طهSoad, Soad MohamedInvestigatorDoctoratesoaadtaha@hotmail.com
احمد محمد عايشAyesh, Ahmed MohamedInvestigatorDoctorateAesh58@yahoomai.com

Files

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 28336.pdf pdf 

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