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Cows milk quality in two regions in Lebanon and its effect on Baladi (local) cheese quality

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dc.contributor.author Kamleh R.
dc.contributor.author Tannous R.
dc.contributor.author El Maydaa E.
dc.contributor.editor
dc.date 2006
dc.date.accessioned 2017-10-18T13:24:15Z
dc.date.available 2017-10-18T13:24:15Z
dc.date.issued 2006
dc.identifier
dc.identifier.isbn
dc.identifier.issn 14590255
dc.identifier.uri http://hdl.handle.net/10938/20236
dc.description.abstract The main purpose of this study was to compare differences in the quality of cows' milk and Baladi (local) cheese from two regions in Lebanon, Hermel and Kherbet Rouha, at different times of the year to observe the cows' milk quality and the Baladi cheese quality that have not been discussed in the literature. Cow's milk samples were taken twice a month from two milk collection centers. Principal cows milk components, fat, total nitrogen, protein, non-protein nitrogen, non-fat solids, ash, total solids, somatic cell counts and milk curd hardness were measured for eight months. Baladi cheeses were prepared monthly and cheese characteristics, pH, fat, total solids, total solids retention (TSR) and rheological characteristics were determined. The effect of locations, time of the year and their interactions on milk components and on cheese characteristics were highly significant (p 0.01). All milk components differed significantly (p 0.05) between the two locations and during the different times. Milks from Hermel region were higher in all milk components listed above except ash content. Moreover, the cheese characteristics differed significantly (p0.05) between the two regions and during the different calendar dates; they were higher for cheeses made from Hermel's milks than for Kherbet Rouha cheeses. In both regions, TSR was high during the cold period. A significant correlation (p 0.01) has been found between the cheese total solids, cheese hardness and cheese cohesiveness.
dc.format.extent
dc.format.extent Pages: (75-77)
dc.language English
dc.relation.ispartof Publication Name: Journal of Food, Agriculture and Environment; Publication Year: 2006; Volume: 4; no. 2; Pages: (75-77);
dc.relation.ispartofseries
dc.relation.uri
dc.source Scopus
dc.title Cows milk quality in two regions in Lebanon and its effect on Baladi (local) cheese quality
dc.type Article
dc.contributor.affiliation Kamleh, R., Department of Nutrition and Food Sciences, Faculty of Agriculture and Food Sciences, American University of Beirut, Lebanon
dc.contributor.affiliation Tannous, R., Department of Nutrition and Food Sciences, Faculty of Agriculture and Food Sciences, American University of Beirut, Lebanon
dc.contributor.affiliation El Maydaa, E., Food Sciences Department, Faculty of Agriculture, Aleppo University, Syrian Arab Republic
dc.contributor.authorAddress Kamleh, R.; Department of Nutrition and Food Sciences, Faculty of Agriculture and Food Sciences, American University of BeirutLebanon
dc.contributor.authorCorporate University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;
dc.contributor.authorDepartment Nutrition and Food Sciences
dc.contributor.authorDivision
dc.contributor.authorEmail
dc.contributor.authorFaculty Faculty of Agricultural and Food Sciences
dc.contributor.authorInitials
dc.contributor.authorOrcidID
dc.contributor.authorReprintAddress
dc.contributor.authorResearcherID
dc.contributor.authorUniversity American University of Beirut
dc.description.cited
dc.description.citedCount 2
dc.description.citedTotWOSCount
dc.description.citedWOSCount
dc.format.extentCount 3
dc.identifier.articleNo
dc.identifier.coden
dc.identifier.pubmedID
dc.identifier.scopusID 33744490999
dc.identifier.url
dc.publisher.address
dc.relation.ispartofConference
dc.relation.ispartofConferenceCode
dc.relation.ispartofConferenceDate
dc.relation.ispartofConferenceHosting
dc.relation.ispartofConferenceLoc
dc.relation.ispartofConferenceSponsor
dc.relation.ispartofConferenceTitle
dc.relation.ispartofFundingAgency
dc.relation.ispartOfISOAbbr
dc.relation.ispartOfIssue 2
dc.relation.ispartOfPart
dc.relation.ispartofPubTitle Journal of Food, Agriculture and Environment
dc.relation.ispartofPubTitleAbbr J. Food Agric. Environ.
dc.relation.ispartOfSpecialIssue
dc.relation.ispartOfSuppl
dc.relation.ispartOfVolume 4
dc.source.ID
dc.type.publication Journal
dc.subject.otherAuthKeyword Cheese quality
dc.subject.otherAuthKeyword cheese seasonal variation
dc.subject.otherAuthKeyword environment and cheese quality
dc.subject.otherAuthKeyword milk quality


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