dc.contributor.author |
Tabarani, Patricia Michel. |
dc.date.accessioned |
2013-10-02T09:24:26Z |
dc.date.available |
2013-10-02T09:24:26Z |
dc.date.issued |
2012 |
dc.identifier.uri |
http://hdl.handle.net/10938/9428 |
dc.description |
Thesis (M.S.)--American University of Beirut, Department of Nutrition and Food Sciences, 2013. |
dc.description |
Advisor : Dr. Mohamad Abiad, Assistant Professor, Nutrition and Food Sciences--Committee Members : Dr. Zeina Kassaify, Associate Professor, Nutrition and Food Sciences ; Dr. Ammar Olabi, Associate Professor, Nutrition and Food Sciences, Dr. Ali Chalak, Assistant Professor, Agricultural Sciences. |
dc.description |
Includes bibliographical references (leaves 27-30) |
dc.description.abstract |
Arishi, a Lebanese traditional cheese produced using the lacto-serum left over during cheese processing, has a very short shelf-life (1-2 days) limiting its market availability and raising safety concerns regarding its consumption. Moreover, in the absence of national standards, there are no control measures that clearly define the chemical properties or microbiological legal limits to ensure both the quality and safety of the final product. In this research paper, we proposed adding an extra pasteurization step, thus modifying the traditional process for Arishi manufacturing to ensure a safer product with a longer shelf-life. As a result, the shelf-life of Arishi cheese was extended for up to 6 days under refrigeration conditions. Sensory evaluation showed no significant differences between the traditionally manufactured and the pasteurized Arishi for overall acceptability, flavor, texture and appearance. |
dc.format.extent |
v, 30 leaves : ill. ; 30 cm. |
dc.language.iso |
eng |
dc.relation.ispartof |
Theses, Dissertations, and Projects |
dc.subject.classification |
ST:005817 AUBNO |
dc.subject.lcsh |
Whey products. |
dc.subject.lcsh |
Cheese -- Analysis. |
dc.subject.lcsh |
Cheese -- Microbiology. |
dc.subject.lcsh |
Dairy processing. |
dc.subject.lcsh |
Dairy products -- Analysis. |
dc.subject.lcsh |
Sensory evaluation. |
dc.title |
The effect of an altered processing method on the microbiological, sensory and chemical properties of Arishi whey cheese |
dc.type |
Thesis |
dc.contributor.department |
American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Sciences. |