In this study, the effect of addition of hydrocolloids (commercial pectin, citrus pectin or carboxymethylcellulose) to Egyptian Kariesh cheese at 0.2, 0.4 and 0.6% (w/w) on chemical composition, yield, rheological and sensory characteristics was investigated. The results revealed that the addition of hydrocolloids increased moisture content and yield values of Kariesh cheeses compared with control. Protein, salt and ash content decreased with increasing hydrocolloids levels. Rheological characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) were significantly lower in cheeses made with hydrocolloids. Kariesh cheese made with 0.4% w/w commercial pectin and 0.6% w/w carboxymethylcellulose recorded the highest scores for sensory attributes.

The physicochemical, rheological and sensory properties during the storage of Kariesh cheeses made with 0.1, 0.2, 0.3, 0.4 or 0.5 g wheat bran/100 g milk were evaluated at 0, 7 and 15 days. The cheeses with 0.5 g wheat bran/100 g milk had a significantly (P < 0.01) higher yield and moisture content, and lower pH and protein content than the control. No significant differences (P > 0.01) in salt and ash contents were observed among the cheeses studied. Texture profile analysis showed that the rheological characteristics decreased significantly in cheeses made with wheat bran. These results suggested that wheat bran (up to 0.4%) can be used to produce a fibre fortified Kariesh cheese.

In this study, the possibility to release bioactive peptides from camel milk using heat treatments and fermentation of camel milk was investigated. Camel milk was heated at 80°C for 30, 60, 90 and 120min. Samples of yoghurts after their fermentation and during storage were determined for proximate physicochemical and bioactive activities. Results showed that heat treatments and fermentation process, decreased significantly the pH (P<0.01) and increased the total solids and protein (P<0.01) of yoghurt during storage. The ash content was almost unchanged, when the time of heat treatments of camel milk increased. Also, fermentation increased the antioxidant activities in yoghurt. SDS-PAGE electrophoretic patterns of camel milk showed that after heating camel milk at 80°C for 60min; α-S2caseins (α-S2-CN) was not detected, while after fermentation α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were not significantly detected. The peptide fractions from yoghurt showed good potential to inhibit growth of Bacillus cereus (ATCC 9639), Escherichia coli (ACCT 8739) and Staphylococcus aureus (ATCC 6538). For all the above, the non-standard heat treatment of camel's milk and fermentation are necessary for a future application in dairy industry to produce a bioactive peptides.

ABSTRACT. The liquid form of honey is relatively undesirable because honey could be crystallized and then spoilage under certain conditions. In this study, producing honey jelly from liquid citrus, clover and cotton honey using gelatin was investigated.

The physicochemical, rheological and sensory attributes of a low-fat Domiati cheese produced using carboxymethylcellulose (CMC), a hydrocolloid, at 0.4, 0.6, 0.8 and 1% (w⁄w) were examined during the ripening period. Results indicated that, as the carboxymethylcellulose content of cheese milk increased, cheese yield and moisture of low-fat Domiati cheese significantly increased but the protein, salt and fat values significantly decreased. Rheological parameters were significantly lower in cheeses made with CMC. With regard to the sensory properties of the cheeses, low-fat Domiati cheese made with 1% (w⁄w) CMC recorded the highest scores for sensory attributes.