- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
Effect of Use Concentrates of Soybean and Sesame Protein in The Chemical Composition of Processed Cheese | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 15, Issue 2, 2015, Pages 63-69 | ||
| Authors | ||
| Ali H. Jamel; Sumaea K. Badawi | ||
| Abstract | ||
| Two concentrates of protein plant from soybean and sesame was used in the subsidized of processed cheese 5, 10, 15 % from weight of curd. Cheese was storage at room and refrigerator temperature, chemical properties was study during the period of storage adult month as well as observed decrease of moisture and fat with increase of rate replacement in all treatment and storage temperature. Also observed increase in ash ,total protein and dissolve protein with increase of rate replacement. This increase was high in cheese subsidized by soybean concentrates compared with cheese strength by sesame. Increase of total and dissolve protein was highly in room temperature compared with refrigerator temperature. | ||
| Keywords | ||
| soybean and sesame concentrates; cheese cooked; chemical composition | ||
|
Statistics Article View: 63 PDF Download: 29 |
||