Author: Mohammed, Hayam Hamdy Ahmed./ Title: Some chemical, technological, rheological and organoleptic properties studies on spread processed cheese =

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العنوان

Some chemical, technological, rheological and organoleptic properties studies on spread processed cheese =

الناشر

Hayam Hamdy Ahmed Mohammed,

المؤلف

Mohammed, Hayam Hamdy Ahmed.

هيئة الاعداد

باحث / Hayam Hamdy Ahmed Mohammed

مشرف / Samir Ahmed Salm

مشرف / Nahed El- Sayed Silman

مشرف / Eman Abd El- Humid El- Dakhakhny

الموضوع

Dairy Farming. Cheese.

تاريخ النشر

2009 .

عدد الصفحات

80 P. :

اللغة

الإنجليزية

الدرجة

ماجستير

التخصص

الزراعية والعلوم البيولوجية (المتنوعة)

تاريخ الإجازة

1/1/2009

مكان الإجازة

جامعة الاسكندريه - كلية الزراعة - قسم الألبان

الفهرس

Only 14 pages are availabe for public view

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Abstract

This study was carried out to:
1. Study the possibilty of using some dairy products such as (Labenah, feta cheese made by U. F. and ricotta cheese made from mozzarella cheese whey) which available in many dairy factories as substitute for ras cheese (ripened or semi- ripened) at ratio 50% or 100% in manufacture of spread processed cheese.