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العنوان
Improvement of Technological properties and Sensory evaluation of Egyptian Tallaga cheese /
الناشر
Mervat Omar Mohamed Naser El-deen,
المؤلف
Naser El-deen, Mervat Omar Mohamed.
هيئة الاعداد
باحث / Mervat Omar Mohamed Naser El-deen
مشرف / Mohamed Nour-Eldin Farid Hamad
الموضوع
منتجات الالبان. الجبنة.
تاريخ النشر
2021.
عدد الصفحات
142 p. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
علوم وتكنولوجيا الأغذية
تاريخ الإجازة
1/5/2021
مكان الإجازة
جامعة دمياط - كلية الزراعة - الالبان
الفهرس
Only 14 pages are availabe for public view

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Abstract

Soft white cheese is the most popular cheese in Egypt and the most suitable in the price, especially Tallaga cheese, due to its soft texture and acceptable taste, also its suitable for patients with high pressure because of low salt content, so this study was carried out to improve the technological properties and the sensory evaluation of Egyptian Tallaga cheese.
Traditional cheese has some disadvantages that prevent the maximum benefit from it to become ideal for more categories such as children, pregnant and lactating women, and athletes in more safety way, in addition to poor technological properties and sensory characteristics throughout the storage period.
This study aims to upgrade Egyptian Tallaga cheese manufactured in the traditional method from natural milk not recombined from powdered milk, that by focusing on modifying the manufacturing steps to matching with methods of manufacturing soft cheese in developed countries, for obtaining better sensory evaluation taste, color, aroma and texture with retention these qualities in the best way throughout the storage period, and the other aim is improving the technological properties as the stability of final yield by don`t lose the weight of the cheese throughout the storage period and produce a natural cheese free from preservatives and harmful chemicals.