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Background. Soft skimmed-milk cheese Kariesh is the most popular soft cheese in Egypt. In the past, Karish cheese was traditionally produced by the random fermentation of milk speared its cream layer by the gravity force. Recently, its production has been carried out by several manufacturing procedures using, ultrafiltration (UF) - skimmed milk retentate, certain bacterial cultures, enzymatic coagulation,...
Chemical, physical and stability properties of buffalo butter oil fractions, obtained by stepwise crystallization at several temperatures between 15 and 40 o C, were investigated. Saponification, iodine, Reichert-Meissl, Polenske and Krishner values of low-melting fractions (LMF) were significantly higher (P<0.05) than high-melting fractions (HMF) or the original butter oil. Cholesterol,...
Buffalo butter oil was fractionated by stepwise crystallization at several temperatures between 15-40 o C using slow cooling of melted butter oil (80 o C) with agitation (10rpm) in conjunction with vacuum filtration to produce five solid and five liquid fractions. Fractions were analysed for fatty acid (FA) composition, acyl-carbon profile and evaluated for solid fat content (SFC)...
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