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Milk protein complexation by green carob pods extract. Technological properties of obtained coagulums.

Rania Abi Azar
Abstract : The preparation of a traditional dairy product named mekika is well known in some specific areas of Lebanon. The mekika is produced by coagulating milk with green carob pods extract. Our study is done in the concept of preservation of the culinary traditions of the country by giving scientific information needed to support this product and allow its manufacture at industrial scale. Our objective is to study the chemical reactions implied in milk coagulation and the technological characteristics of the dairy product obtained. The importance of this traditional technology is assessed by its comparison with other practices using classical techniques for milk coagulation as for example proteolytic enzymes such as chymosin. This study is conducted also on different types of milk including cow, ewe, sheep and camel milk.
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https://pastel.archives-ouvertes.fr/pastel-00003462
Contributor : Ecole Agroparistech <>
Submitted on : Thursday, February 28, 2008 - 8:00:00 AM
Last modification on : Thursday, February 28, 2008 - 8:00:00 AM
Long-term archiving on: : Wednesday, September 8, 2010 - 6:04:10 PM

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  • HAL Id : pastel-00003462, version 1

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Rania Abi Azar. Milk protein complexation by green carob pods extract. Technological properties of obtained coagulums.. Life Sciences [q-bio]. AgroParisTech, 2007. English. ⟨NNT : 2007AGPT0023⟩. ⟨pastel-00003462⟩

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