@article { author = {Abd El - Malek, F. and El - Dardiry, Amal and Gab - Allah, Rehab}, title = {A STUDY ON IMPROVING THE FUNCTIONAL PROPERTIES OF CREAM}, journal = {Journal of Food and Dairy Sciences}, volume = {6}, number = {9}, pages = {547-564}, year = {2015}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2015.50072}, abstract = {The objective of this study was to improve the functional properties of cream and prolonging  its  shelf life. The cream whether fresh or sour, which is fortified with A. bisporus at levels 0, 3%, 6% and 9% and their effect on the composition, bacteriological, biochemical, rheological and organoleptic properties beside the nutritional and daily values. Cream containing 20% fat was made using fresh cream (60% fat), fresh skim buffalo’s milk (0.1% fat) and fresh butter from buffalo’s milk (0.3% fat). The results indicated that the addition of A. bisporus at all levels was of  remarkable effect on the total solid, fat, total protein, ash, fiber and total carbohydrates. The data clear that there is a relationship between the bacterial population and the supplementing of A. bis from porus,slevel. Lioplytic and proteolytic bacteria, yeast and mold were not detected in cream. The acidity content decreased while the pH increased by increasing the level of A. bisporus. Acidity increased gradually in all treatments during storage period. Fresh cream fortified with A. bisporus exhibited lower peroxide value than sour cream fortified with A. bisporus.The obtained results indicated that cream fortified with A. bisporus was significantly distinguished with increase values of total mono and total poly unsaturated fatty acids, viscosity, total flavonoids, β- carotene, niacin, phenolates and folates, while the values of cholesterol and vitamin E decreased. All cream treatments made with A. bisporus had acceptable flavor, body and texture and appearance during storage period, except the treatment containing  level 9% of A. bisporus, whitch had the lowest total score. Consequently, it is possible to produce a functional cream with excellent sensory attributes and shelf life using A. bisporus at a level 6%.}, keywords = {mushroom,Agaricusbisporus,cream,sour cream,butter milk}, url = {https://jfds.journals.ekb.eg/article_50072.html}, eprint = {https://jfds.journals.ekb.eg/article_50072_1e3332a93efb1b137c53ea01c2888633.pdf} } @article { author = {Hattem, H. and Hassabo, R.}, title = {A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE.}, journal = {Journal of Food and Dairy Sciences}, volume = {6}, number = {9}, pages = {565-575}, year = {2015}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2015.50073}, abstract = {The objective of this study was to compare between wheyless cheese and traditional soft cheese made from buffalo’s milk. The chemical composition of cheese was also demonstrated as the ripening period progressed. Soft cheese made from standardized buffalo’s milk (4.5% fat and TS 16%) was served as a control, whereas buffalo’s skim milk, balm oil and  increased total solids to 30% by adding skim milk powder (Treatment I) and milk protein concentrate (Treatment II) or 50%skim milk powder and 50% protein concentrate (Treatment III)were cared out. The results showed that treatment III had higher yield, salt, SN/TN and NPN/TN, content relative to the control, treatment I and treatment II. Ripening period in refrigerator storage decreased the acidity, SN/TN, NPN/TN, and TVFA compared with storage at room temperature. Recovery of TS had the values of 77.95,70.11,83.54 and 81.98% case of treatments control, I, II and III respectively. The corresponding values for fat recovery were 62.47,85.14,75.65and 72.11and for protein recovery were 75.95,74.89,77.98 and 79.59%respectively.Cheese in treatment III and II scored higher values for flavour compared to control and treatment I cheese. On the other hand, cheese in treatment III and II had a more compact body and smoother texture. In general, cheese made from fresh skim milk , palm oil and 50%skim milk powder and 50% protein concentrate achieved higher score in body and texture and flavour at the end of storage period in refrigerator or at room temperature.}, keywords = {Soft cheese,traditional,Imitation}, url = {https://jfds.journals.ekb.eg/article_50073.html}, eprint = {https://jfds.journals.ekb.eg/article_50073_b1672538d7f49cb041c1b7324c661d66.pdf} }