Tables index

From

Improving of Low-Fat Ras Cheese Properties with Adding Sesame Hulls

Walid A.S. Gafour, Meranda A. Tawfek, Enas A. Baker

American Journal of Food Science and Technology. 2020, 8(3), 118-127 doi:10.12691/ajfst-8-3-6
  • Table 1. Chemical composition of milk and sesame hulls used in the manufacture of Ras cheese
  • Table 2. Effect of sesame hulls on chemical composition of low-fat Ras cheese during ripening period (RP)
  • Table 3. Effect of sesame hulls on ripening indices of low-fat Ras cheese during ripening period (RP)
  • Table 4. Effect of sesame hulls on titratable acidity % (TA) and PH value of low-fat Ras cheese during ripening period (RP)
  • Table 5. Effect of sesame hulls on microbiological properties (log cfu/ml) of low-fat Ras cheese during ripening period (RP)
  • Table 6. Effect of sesame hulls on mineral contents (ppm) (mg/kg) of low-fat Ras cheese during ripening period (RP) (Fresh and 4 months).
  • Table 7. Effect of sesame hulls on texture profile analysis of low-fat Ras cheese during ripening period (RP)
  • Table 8. Effect of sesame hulls on total antioxidant activity, fiber (%) and vitamin A (Iu) of low-fat Ras cheese during ripening period (RP) (Fresh and 4 months)
  • Table 9. Effect of sesame hulls on organoleptic properties scores of low-fat Ras cheese during ripening period (RP)