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Effect of gamma irradiation on the microbial load and quality characteristics of Baladi cheese

Abstract

Baladi cheese (manufactured from raw milk) were treated with 0, 1, 2, and 3 kGy of gamma irradiation. Microbial load, moisture, protein, lipid, free fatty acids, total volatile basic nitrogen, lipid oxidation, firmness, taste, flavour and color were determined immediately after irradiation and after 12 months of storage. The results showed that, all used doses of gamma irradiation reduced significantly the microbial load. Gamma irradiation decreased moisture, K{sup +}, Ca{sup +}, Na{sup +}, ash and free fatty acids, and increased protein contents of Baladi cheese. Volatile basic nitrogen and firmness of irradiated cheese were increased after irradiation and decreased after 12 months of storage. Gamma irradiation had no effect on sensory characteristics of Baladi cheese. (authors)
Authors:
Al-Bachir, M; Farah, S [1] 
  1. Atomic Energy Commission, Damascus (Syrian Arab Republic). Dept. of Radiation Technology
Publication Date:
Dec 01, 2001
Product Type:
Technical Report
Report Number:
AECS-R/RRE-98
Resource Relation:
Other Information: 44 refs., 22 tabs; PBD: Dec 2001
Subject:
60 APPLIED LIFE SCIENCES; CALCIUM; CARBOXYLIC ACIDS; CHEESE; COLOR; EXPERIMENTAL DATA; FLAVOR; GAMMA RADIATION; IRRADIATION; LIPIDS; MICROORGANISMS; MOISTURE; NITROGEN; POTASSIUM; PROTEINS; RADIATION DOSES; SODIUM
OSTI ID:
20246432
Research Organizations:
Atomic Energy Commission, Damascus (Syrian Arab Republic). Dept. of Radiation Technology
Country of Origin:
Syrian Arab Republic
Language:
Arabic
Other Identifying Numbers:
TRN: SY0200961018316
Availability:
Available from INIS in electronic form
Submitting Site:
INIS
Size:
38 pages
Announcement Date:
May 31, 2002

Citation Formats

Al-Bachir, M, and Farah, S. Effect of gamma irradiation on the microbial load and quality characteristics of Baladi cheese. Syrian Arab Republic: N. p., 2001. Web.
Al-Bachir, M, & Farah, S. Effect of gamma irradiation on the microbial load and quality characteristics of Baladi cheese. Syrian Arab Republic.
Al-Bachir, M, and Farah, S. 2001. "Effect of gamma irradiation on the microbial load and quality characteristics of Baladi cheese." Syrian Arab Republic.
@misc{etde_20246432,
title = {Effect of gamma irradiation on the microbial load and quality characteristics of Baladi cheese}
author = {Al-Bachir, M, and Farah, S}
abstractNote = {Baladi cheese (manufactured from raw milk) were treated with 0, 1, 2, and 3 kGy of gamma irradiation. Microbial load, moisture, protein, lipid, free fatty acids, total volatile basic nitrogen, lipid oxidation, firmness, taste, flavour and color were determined immediately after irradiation and after 12 months of storage. The results showed that, all used doses of gamma irradiation reduced significantly the microbial load. Gamma irradiation decreased moisture, K{sup +}, Ca{sup +}, Na{sup +}, ash and free fatty acids, and increased protein contents of Baladi cheese. Volatile basic nitrogen and firmness of irradiated cheese were increased after irradiation and decreased after 12 months of storage. Gamma irradiation had no effect on sensory characteristics of Baladi cheese. (authors)}
place = {Syrian Arab Republic}
year = {2001}
month = {Dec}
}