Processed Blue Cheese Spreads: Blue Cheese

 
9783848485024: Processed Blue Cheese Spreads: Blue Cheese

Blue veined cheese represents a small proportion of cheese production in Egypt. However, this type of cheese is usually made from sheep’s milk. In Egypt, this type of cheese is made from mixed buffalo’s and cow’s milk.The ripening indices determined in this study for evaluating the quality of the locally produced blue-veined cheese were the soluble, non - protein and amino acid nitrogen fractions as well as the total volatile fatty acids presented in the ripened product. Results indicated that there were no considerable differences between the productions of the three months in this respect.

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About the Author:

Dr. Khaled ElZahar was born in Sharkia, Egypt. Heholds a PhD in Food Science and Nutrition fromUniversity of la Rochelle., France. He has more than30 international publications in the field Food Scienceand Nutrition. Currently he is Associate Professor atFood Science Department, Zagazig University, Egypt

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Book Description Book Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | Blue Cheese | Blue veined cheese represents a small proportion of cheese production in Egypt. However, this type of cheese is usually made from sheep s milk. In Egypt, this type of cheese is made from mixed buffalo s and cow s milk.The ripening indices determined in this study for evaluating the quality of the locally produced blue-veined cheese were the soluble, non - protein and amino acid nitrogen fractions as well as the total volatile fatty acids presented in the ripened product. Results indicated that there were no considerable differences between the productions of the three months in this respect. | Format: Paperback | Language/Sprache: english | 108 pp. Bookseller Inventory # K9783848485024

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Book Description LAP Lambert Academic Publishing Apr 2012, 2012. Taschenbuch. Book Condition: Neu. Neuware - Blue veined cheese represents a small proportion of cheese production in Egypt. However, this type of cheese is usually made from sheep s milk. In Egypt, this type of cheese is made from mixed buffalo s and cow s milk.The ripening indices determined in this study for evaluating the quality of the locally produced blue-veined cheese were the soluble, non - protein and amino acid nitrogen fractions as well as the total volatile fatty acids presented in the ripened product. Results indicated that there were no considerable differences between the productions of the three months in this respect. 108 pp. Englisch. Bookseller Inventory # 9783848485024

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Book Description LAP Lambert Academic Publishing Apr 2012, 2012. Taschenbuch. Book Condition: Neu. Neuware - Blue veined cheese represents a small proportion of cheese production in Egypt. However, this type of cheese is usually made from sheep s milk. In Egypt, this type of cheese is made from mixed buffalo s and cow s milk.The ripening indices determined in this study for evaluating the quality of the locally produced blue-veined cheese were the soluble, non - protein and amino acid nitrogen fractions as well as the total volatile fatty acids presented in the ripened product. Results indicated that there were no considerable differences between the productions of the three months in this respect. 108 pp. Englisch. Bookseller Inventory # 9783848485024

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Book Description LAP LAMBERT Academic Publishing. Paperback. Book Condition: New. 108 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.Blue veined cheese represents a small proportion of cheese production in Egypt. However, this type of cheese is usually made from sheeps milk. In Egypt, this type of cheese is made from mixed buffalos and cows milk. The ripening indices determined in this study for evaluating the quality of the locally produced blue-veined cheese were the soluble, non - protein and amino acid nitrogen fractions as well as the total volatile fatty acids presented in the ripened product. Results indicated that there were no considerable differences between the productions of the three months in this respect. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9783848485024

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Book Description LAP Lambert Academic Publishing, Germany, 2012. Paperback. Book Condition: New. Aufl.. Language: English . Brand New Book ***** Print on Demand *****.Blue veined cheese represents a small proportion of cheese production in Egypt. However, this type of cheese is usually made from sheep s milk. In Egypt, this type of cheese is made from mixed buffalo s and cow s milk.The ripening indices determined in this study for evaluating the quality of the locally produced blue-veined cheese were the soluble, non - protein and amino acid nitrogen fractions as well as the total volatile fatty acids presented in the ripened product. Results indicated that there were no considerable differences between the productions of the three months in this respect. Bookseller Inventory # AAV9783848485024

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