Gamal Fahmy Abd Allah El-Nagar
Prof. Emeritus
Ripening acceleration and quality improvement of Gouda cheese using freeze or heat-shocked Lactobacillus delbrueckii subsp. helveticus . Proc 11th Egyptian Conf. Dairy Sci. and Techn. 249-268 (2010).
• 2010
Publication Information
Authors
El-Nagar, G.F.; Essawy, E.A.Y.; Abd El-Hady, S.; Montasser, E. A. and Hamad,
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Abstract
The effect of adding proteolytic enzymes associated with somatic cells (SC)
from healthy cows milk on Gouda cheese ripening and quality was studied. Gouda
cheese treatments were made from normal mixed milk (cow’s and buffaloe’s, 1:1) to
which SC was added at levels of ~ 2, 4 and 6 x 105 cells ml-1 (T2, T3 and T4,
respectively), before pasteurization, compared with control without SC addition (T1).
Coagulation time, yield, protein & fat recovery and chemical composition analysis of
Gouda cheese treatments were slightly affected by addition of SC. A highly
significant (p
from healthy cows milk on Gouda cheese ripening and quality was studied. Gouda
cheese treatments were made from normal mixed milk (cow’s and buffaloe’s, 1:1) to
which SC was added at levels of ~ 2, 4 and 6 x 105 cells ml-1 (T2, T3 and T4,
respectively), before pasteurization, compared with control without SC addition (T1).
Coagulation time, yield, protein & fat recovery and chemical composition analysis of
Gouda cheese treatments were slightly affected by addition of SC. A highly
significant (p