EFFECT OF SOMATO'rROPIN HORMON.E TREATMENT OF EGYPTIAN BUFFALOES ON MANUFACTURING PROPERTIES AND QUALITY OF SOFT CHEESE
Salem, A., Aboul-Ela, M., EI·Wardani, M. (2004). EFFECT OF SOMATO'rROPIN HORMON.E TREATMENT OF EGYPTIAN BUFFALOES ON MANUFACTURING PROPERTIES AND QUALITY OF SOFT CHEESE. EKB Journal Management System, 29(1), 281-288. doi: 10.21608/jfds.2004.239733
Aida S. Salem; M. Aboul-Ela; M. A. A . EI·Wardani. "EFFECT OF SOMATO'rROPIN HORMON.E TREATMENT OF EGYPTIAN BUFFALOES ON MANUFACTURING PROPERTIES AND QUALITY OF SOFT CHEESE". EKB Journal Management System, 29, 1, 2004, 281-288. doi: 10.21608/jfds.2004.239733
Salem, A., Aboul-Ela, M., EI·Wardani, M. (2004). 'EFFECT OF SOMATO'rROPIN HORMON.E TREATMENT OF EGYPTIAN BUFFALOES ON MANUFACTURING PROPERTIES AND QUALITY OF SOFT CHEESE', EKB Journal Management System, 29(1), pp. 281-288. doi: 10.21608/jfds.2004.239733
Salem, A., Aboul-Ela, M., EI·Wardani, M. EFFECT OF SOMATO'rROPIN HORMON.E TREATMENT OF EGYPTIAN BUFFALOES ON MANUFACTURING PROPERTIES AND QUALITY OF SOFT CHEESE. EKB Journal Management System, 2004; 29(1): 281-288. doi: 10.21608/jfds.2004.239733

EFFECT OF SOMATO'rROPIN HORMON.E TREATMENT OF EGYPTIAN BUFFALOES ON MANUFACTURING PROPERTIES AND QUALITY OF SOFT CHEESE

Journal of Food and Dairy Sciences
Article 4, Volume 29, Issue 1, January 2004, Page 281-288  XML PDF (98.7 K)
Document Type: Original Article
DOI: 10.21608/jfds.2004.239733
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Authors
Aida S. Salem1; M. Aboul-Ela2; M. A. A . EI·Wardani3
1Dairy Tech
2Animal Prod. Dept., Fac. Of Agric., Mansoura Univ., Egypt.
3Buffalo Res. Dept. Animal Production Research Institute, Dokki, Giza, Egypt.
Abstract
Cheese was made from individual milk samples taken from six buffaloes on
day 50 post-partum just before the start of their treatment with bOvine somatotrorpin
bst (control) and on day 70 after they received two bi-weekly injections of bst to study
the effect of bst treatment on milk composition and manufacturing properties,
chemical composition and organoleptic properties of soft cheese.
Cheese samples were stored at4·C for 4 weeks and analyzed as fresh and
after 4 week storage period .Results indicated that the use of bst did not affect milk
compoSition, or its manufacturing properties in terms of rennet coagulation time
(RCT), curdling time (CT), cheese yield and fat loss in whey. Also the use of bst did
not influence cheese composition and did n otl nterlere with ripening indices of the
manufactured soft cheese .Furthermore, the results showed that the use of milk from
buffaloes supplemented with bst did not nip-up the organoleptic properties of soft
cheese.
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