Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-26T15:42:46.587Z Has data issue: false hasContentIssue false

Addition of free fatty acids to improve the flavour and to accelerate the ripening of Domiati cheese made from reconstituted milk

Published online by Cambridge University Press:  01 June 2009

M. Samih El-Safty
Affiliation:
Dairy Department, Faculty of Agriculture, Tanta University, Kafr El-Sheikh
Azza A. Ismail
Affiliation:
Food Technology and Dairy Research Laboratory, National Research Centre, Cairo, Egypt

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communication
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFEEENCES

Abd El-Salam, M. H., El-Shibiny, S. & Fahmi, A. H. 1976 Domiati cheese. A review. New Zealand Journal of Dairy Science and Technology 11 5761Google Scholar
Baltadzhieva, M. 1967 [Free volatile fatty acids (C2–C10) in Kefalotyri cheese.] Nauchni Trudove, Vissh Institut po Khranitelna i Vkusova Promishlennost, Plovdiv 14 71–78 (Dairy Science Abstracts 30 348)Google Scholar
Berry, N. W. & McKerrigan, A. A. 1958 Carbonyl compounds as a criterion of flavour deterioration in edible fats. Journal of the Science of Food and Agriculture 9 693701CrossRefGoogle Scholar
Davis, J. G. 1965 Cheese, vol. 1: Basic technology. London: ChurchillGoogle Scholar
El-Safty, M. S. & El-Shibiny, S. 1980 The use of Mucor pusillus protease in the manufacture of Domiati cheese. Egyptian Journal of Dairy Science 8 4148Google Scholar
Fahmi, A. H. & Sharara, H. A. 1950 Studies on Egyptian Domiati cheese. Journal of Dairy Research 17 312328CrossRefGoogle Scholar
Hofi, A. A., El-Shibiny, S., Mahran, G. A.Farahat, S. M. & Abdbl BAKY, A. A. 1975 a Changes in the flavour components of soft cheese as affected by milk source and heat treatment. Egyptian Journal of Dairy Science 3 15Google Scholar
Hofi, A. A., El-Shibiny, S., Mahran, G. A., Farahat, S. M. & Abdel Baky, A. A. 1975 b The quality and chemical composition of market Domiati cheese. Egyptian Journal of Dairy Science 3 135138Google Scholar
Kosikowski, F. V. 1966 Cheese and fermented milk foods. Ann Arbor, Mich.: Edwards BrothersGoogle Scholar
Ling, E. R. 1956 A Textbook of Dairy Chemistry, 3rd edn, vol. 2 Practical. London: Chapman & HallGoogle Scholar
Naghmoush, M. R., Abd El-Salam, M. H., Saleem, R. M. & Abd, M. M. 1978 White pickled soft cheese from concentrated milk. 1. Effect of fat content and addition of starter on the composition and quality of cheese. Egyptian Journal of Dairy Science 6 193206Google Scholar
Singh, S. & Tuckey, S. L. 1968 Chemical changes in the fat and protein of Limburger cheese during ripening. Journal of Dairy Science 51 942Google Scholar
Tawab, G. A. & Hofi, A. A. 1966 Testing cheese ripening by rapid chemical techniques. Indian Journal of Dairy Science 19 3941Google Scholar
Willart, S. & Sjöström, G. 1959 [Influence of free fatty acids and glutamic acid on the flavour of quick-ripened cheese] Svenska Mejeritidningen 51 147–149 152154Google Scholar