IMPROVING OF EDAM-LIKE CHEESE FLAVOUR MADE FROM GOATS MILK BY FEEDING ON SOME MEDICINAL HERBS.
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.. EKB Journal Management System, 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.". EKB Journal Management System, 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.', EKB Journal Management System, 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.. EKB Journal Management System, 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.

Journal of Food and Dairy Sciences
Article 5, Volume 28, Issue 5, May 2003, Page 3765-3782  XML PDF (1.09 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2003.244165
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Authors
M. Mahana,1; M. M. A. Nasr2; T. S. EI-Alfy3; K. M. K. Ayyad4; A. E. Khalil5
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).
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