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• W2182850764 abstract "Blue cheese (style Roquefort) was made from cow's and goat's milk. Fresh cheese was ripened at room conditions for 30 days, then resulted cheese were divided into two portions, one was complete ripened at room conditions and the other was complete ripened at refrigerator for another 30 days. Cheese samples were analyzed at 1, 30 and 60 days of ripening period, for moisture, fat, pH, total nitrogen and free amino acids. Tyrosine & Tryptophan and total volatile fatty acids contents as well as their organoleptic properties. No clear differences were observed between both goat's and cow's cheese in their gross composition. Goat's blue cheese ripened for 60 days at room temperature had a higher total free amino acids contents than that in cow's cheese, while their values were higher when cheese ripened at refrigerator than that ripened at room temperature. Blue cheese from goat's milk showed the highest total volatile fatty acids and Tyrosine & Tryptophan contents during ripening, at the end of ripening, the cheese ripened at room temperature gave the higher values than that ripened at refrigerator. Blue cheese from goat's milk ranked a higher score for organoleptic properties during ripening conditions compare with that made from cow's milk. It can be concluded that goat's milk can be successfully used in the manufacture of blue cheese and ripened at room temperature with high quality over than that from cow's milk. (EL-Sheikh, M.M.; M.H. EL-Senaity; Y.B. Youssef and Nadia M. Shahein and N.S. Abd Rabou. Effect of ripening conditions on the properties of Blue cheese produced from cow's and goat's milk. Journal of American Science" @default.
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• W2182850764 date "2011-01-01" @default.
• W2182850764 modified "2023-09-26" @default.
• W2182850764 title "Effect of ripening conditions on the properties of Blue cheese produced from cow's and goat's milk" @default.
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