Mahana,, M., Nasr, M., EI-Alfy, T., Ayyad, K., Khalil, A. (2003). IMPROVING OF EDAM-LIKE CHEESE FLAVOUR MADE FROM GOATS MILK BY FEEDING ON SOME MEDICINAL HERBS.. Journal of Food and Dairy Sciences, 28(5), 3765-3782. doi: 10.21608/jfds.2003.244165
M. Mahana,; M. M. A. Nasr; T. S. EI-Alfy; K. M. K. Ayyad; A. E. Khalil. "IMPROVING OF EDAM-LIKE CHEESE FLAVOUR MADE FROM GOATS MILK BY FEEDING ON SOME MEDICINAL HERBS.". Journal of Food and Dairy Sciences, 28, 5, 2003, 3765-3782. doi: 10.21608/jfds.2003.244165
Mahana,, M., Nasr, M., EI-Alfy, T., Ayyad, K., Khalil, A. (2003). 'IMPROVING OF EDAM-LIKE CHEESE FLAVOUR MADE FROM GOATS MILK BY FEEDING ON SOME MEDICINAL HERBS.', Journal of Food and Dairy Sciences, 28(5), pp. 3765-3782. doi: 10.21608/jfds.2003.244165
Mahana,, M., Nasr, M., EI-Alfy, T., Ayyad, K., Khalil, A. IMPROVING OF EDAM-LIKE CHEESE FLAVOUR MADE FROM GOATS MILK BY FEEDING ON SOME MEDICINAL HERBS.. Journal of Food and Dairy Sciences, 2003; 28(5): 3765-3782. doi: 10.21608/jfds.2003.244165
IMPROVING OF EDAM-LIKE CHEESE FLAVOUR MADE FROM GOATS MILK BY FEEDING ON SOME MEDICINAL HERBS.
1Dairy Dept., Fac. Of Agric., Mansoura University .
2Anim. Prod. Res. Inst., Agric. Res. Center,mlnistry of Agricul ure.
3Faculty of Pharmacy, Cairo University.
4Anim. Prod. Res. Inst., Agric. Res. Center,mlnistry of Agricul ure
5Dairy Dept., Fac. Of Agric., Mansoura University
Abstract
The effect of feeding goats ~n som~ medicinal herbs on the quali y of edam- like cheese made from its milk in order to hinder goaty off-flavour was i vestigated. Experimental animals (50 goats) were divided into five similar groups. The first group (R,) was fed on ration composed of 25% concentrate feed mixture. yelloy.' corn. rice straw and berseem hay on OM basis. This group served as a control. he second group (R2) was fed on control ration (CR) in addition to Chamomile flowe s while the was third group (R3) fed on Thyme leaves; the fourth group (R.) on Fenn I fruits and the fifth group (Rs) was fed on Peppermint leaves and flowering tops Edam-like cheese was made from the resultant milks of each treatment and stored fo 90 days at 10 :I: 1 'C and 85 - 90 % relative humidity. The cheese was analysed at 0 15; 30; 60 and 90 days for moisture, fat contents, titratable acidity, pH, soluble nitrogen, non protein nitrogen, amino acid nitrogen. total nitrogen. total volatile fatty acids, tree fatty acids, goaty flavour compounds, total bacterial counts, lactic acid b ctena and coliform groups. The sensory evaluations were also carried out. ThF resultant cheeses of all treated groups were better than that of the control cheese (R1). The best treatment was that from milk of animals fed rations containing Chamomile (R2) followed by animals fed onPeppermint(Rs).