No abstract

The effect of different concentrations (2, 4, 6 and 8%) of lupine powder on sensory, rheological, chemical and microbiological properties of yoghurt samples were investigated during refrigerated storage at 4°C for 15 days. The results indicated that the overall pH of lupine yoghurt lowered with increasing of % lupine powder as well as acidity increased gradually by adding lupine powder. The development of acidity in yoghurt (control) or which supplemented with lupine was increased gradually during storage with increase the lupine powder in yoghurt. The synersis of fresh lupine yoghurt was the lowest value compared with the results after 7and 15 days. The texture properties of lupine powder yogurt during storage were noted that control increased in firmness and gumminess, while cohesiveness, chewiness, springiness and resilience were decreased. On the other hand all concentrations recorded high values in firmness, cohesiveness, gumminess, chewiness, springiness and resilience during cold storage. There are significant (P ≤0.05) differences in the overall acceptability between control and those prepared by adding 2 & 4 %. Panel test showed that fresh yoghurt lupine prepared from control, 2 & 4% are more acceptable compared to that of 6 & 8%. Also the results revealed that the concentrate 8% of lupine powder represented the optimum concentration in decreasing total bacterial count and Staphylococcus aureus counts from 9×10 5 and 9×10 3 to 9×10 2 and 5×10 cfu/g respectively and increasing Lactobacillus bulgaricus and Streptococcus thermophilus from 10×10 4 and 8×10 4 to 8×10 6 and 5×10 6 cfu/g respectively. While the total coliform and faecial coliform bacteria were completely disappeared as well as yeast & Moulds were eliminated after 15 days during storage time at 4°C.

This study was designed to evaluate antimicrobial and antioxidant effect of ethanolic and aqueous extracts and essential oils of red onion, garlic and leek against Escherichia coli O 157 :H 7 ,

Soft cheese made from buffaloes milk mixed with camel milk at different concentrations (90, 80, 70, 60 %) and (10, 20, 30, 40 %) respectively, the soft cheese (control and their treatments) were stored for 60 days at 4 0 C. The chemical composition, microbiological and organoleptic properties were determined for all soft cheese samples during storage periods (fresh, 30, 45 and 60 days). The chemical compositions results showed that the values of total solids, fat, total protein and ash were increased with increasing the amount of camel milk, while salt was decreased during storage periods. The microbiological results revealed that camel raw milk was contained 13X 10 6 , 12X 10 4 , 13X10 2 , 1X10 4 and 3X10 3 cfu/ ml for total bacterial count (T.B.C), total coliform (T.C.), faecal coliform (F.C.), total fungi (T.F.) and lactic acid bacteria (L.A.B) respectively. Yeasts E. coli, Listeria monocytogenes Staph. aureus and Salmonella were not detected in raw camel milk. Buffaloes' milk were contained 8X10 5 , 3X10 4 , 6X10 2 , 4X10 4 and 1X10 2 cfu/ml for T.B.C, T.C, F.C, T.F and L.A.B respectively, E. coli, Staph aureus, L. monocytogenes and Campylobacter were detected while yeasts and Salmonella not detected. The different concentrations (20, 30, 40 %) of camel milk induced completely elimination of E. coli, Staph. aureus, L. monocytogenes and fungi after 30 days of refrigerator (4 ⁰ C) storage while concentration of 10 % camel milk induced completely elimination of Staph. aureus and fungi after 60 days of refrigerator storage. On the other hand 100 % buffaloes milk cheese as a control was contaminated with E. coli, Staph aureus and L. monocytogenes during storage periods, total fungi was increased during storage periods with presence of different types of fungi especially after 60 days of refrigerator (4 ⁰ C) storage.