Chemical, rheological and sensory characteristics of processed cheese spread analogues

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages: 125-138
Authors:
Elsayed Mohamed Abdel Wahed Khalil
Journal: Carpathian Journal of Food Science and Technology Technical University of Cluj Napoca, Romania U.T. Press Publishing House Volume: 11
Keywords : Chemical, rheological , sensory characteristics , processed cheese    
Abstract:
The present work as undertaken to assess information on the physico-chemical composition, fatty, texture profile, microstructure and sensory evaluation of processed cheese analogue made by substituting 50% and 100% of butter fat with vegeta
    
     
 
       

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  • Elsayed Mohamed Abdel Wahed Khalil, "Effect of oat flour supplementation on the physicochemical, microbiological and organoleptic properties of low fat probiotic labneh", The Egyptian Society of Dairy Science, 2019 More
  • Elsayed Mohamed Abdel Wahed Khalil, "GROWTH AND SURVIVAL OF SOME LACTIC ACID BACTERIAL STRAINS IN CAMEL’S MILK نشاط بعض سلالات بكتيريا حمض اللاكتيك و البفيدوبكتيريا في لبن النوق", N. Egypt. J. Microbiol., 2009 More
  • Elsayed Mohamed Abdel Wahed Khalil, ""Detection of Staphylococcus aureus enterotoxins in milk, milk products as well as milk handlers in Sharkia Governorate". الكشف عن السموم المعوية لميكروب ستافيلوكوكس أوريوس في الألبان ومنتجاتها والقائمين بتداولها في محافظة الشرقية", Annals of Agric. Sci., Moshtohor, 2012 More

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  • Hamadah Mohamed Ahmed Hassan, "Synthesis of structured lipids enriched with medium-chain fatty acids via solvent-free acidolysis of microbial oil catalyzed by Rhizomucor miehei lipase", Elsevier, 2018 More
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