The influence of adding Taro corms ( Colocasia esculenta L. ) on the physico-chemical, rheological, and organoleptic properties. Moreover, antioxidant compounds present in ice cream mixtures, and their resultant frozen products was studied. Taro corms , whether fresh or boiled, was added (partial substitute of ice cream mix), at a levels of 10, 20, and 30% , to the mixtures of the experimental treatments, after reducing their fat contents to 4%, and stabilizer/emulsifier mixture to 0.175 % , while the control treatment contained 8% fat, 15 % sugar, 12% MSNF% and 0.35% stabilizer/ emulsifier complex. Results indicated that, dry matter, fiber and pH values, were significantly increased in the mixtures of Taro corms as levels of addition increased. No significant differences were found in the contents of protein, fat, and carbohydrates among the Taro corms treatments. Data also showed significant differences between control treatment and the other Taro corms treatments in TS, fat and ash contents. Specific gravity , weight per gallon and freezing points of the mixes containing Taro corms , whether boiled or fresh , were found lower than the corresponding values of the control. Contrarily, viscosity as well as flow time of the Taro corms treatments were higher than that of the control. It could also be noticed an increase in the specific gravity and weight per gallon, and consequently in the overrun and melting resistances of the resultant low fat ice cream made by adding Taro corms. Control treatment characterized with higher values of overrun and melting resistance loss (%) than Taro corms treatments. On the other hand, control treatment had the lowest values of antioxidant compounds. All treatments were organoleptically accepted, and the ice cream with 20% boiled Taro corms characterized with slightly superior sensory properties, compared with the control, followed by 30% and 10% boiled Taro corms, in the same order. It could be recommended that the examined low fat ice cream with added 30% boiled Taro corms was of higher quality after reducing the fat content and stabilizer/emulsifier complex by half.

To study the effect of direct acidification either by using organic acids or natural source of these acids on the properties and quality of Mozzarella cheese, Lactic and acetic acids as organic acids and lemon, orange and pomegranate juice were used in direct acidification during Mozzarella cheese making and compared with that made by bio-acidification by starter bacteria as control treatment. Resultant cheese from all treatments and control were chemically, rheologically and microbiologically analyzed. Samples in three replicates were analyzed and the main of values was recorded. Results showed that, Mozzarella cheese made by direct acidification with lemon juice gained the best chemical, Rheological properties and high yield. Also, all treatments except which acidified with orange juice had good properties when compared with control Mozzarella cheese. Moreover, Mozzarella cheese made by pomegranate extract has good chemical and rheological properties but it wasn't appreciated to the judges. It was recommended from the previous results that the use of direct acidification in the Manufacture of mozzarella cheese to improve the rheological properties, reduced the processing time and increase the cheese yield. Finally, natural acidulants like lemon or some organic acids (acetic, lactic acid) can applied on the acidification and making of Mozzarella cheese with good and appreciated quality.

The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in food and dairy products. For salting, Kcl has been used as a partial substitute for NaCl, without affecting product acceptability. In this study a sensually adequate saline solution was simultaneously diffused during salting of Caerphilly cheese in brine. Caerphilly cheese was made from mixtures of cow and buffalo milks (1:1) with added liquid rennet and starter (Lactococcus lactis Sub.sp& Lactococcus lactic Sub.sp cremoris. biovar diacetyl lactis and leuconostoc pseudomesenteroides). Dry salt was added at a level of 1% (w: w) of the wet curd. Brine constituting of 25% of only NaCl without salt substitutes as a control, and mixes of NaCl: Kcl (90:10, 80:20and 70; 30, respectively, were examined. Cheese brined by using NaCl: Kcl 70:30 characterized with higher scoring points of 84.8 and 89.2 %, either when fresh or during storage, compared with the control cheese, being treated with 100% NaCl, which gained the lowest scoring points of 70.5-74.4 %. Higher yield of 16.20 % was found in control cheese, compared with either cheese brined with NaCl: Kcl 70:30, which was of the lowest yield of 15.85%. Meanwhile, control treatment contained lower total bacterial counts, lactic acid bacteria and moulds and yeasts, compared with other treatments. Using only NaCl (without added substitutes) in the control treatment had a higher total solid, compared with other treatment. Brining by substituting 10, 20 and 30 % NaCl by Kcl was not markedly different from the traditional cheese salted with sodium chloride.

No abstract

This study was carried out to evaluate the effect of the partial substitution of NaCl with different levels of KCl and MgCl 2 on the manufacture of Kareish cheese. Kariesh cheese was made by using vat set lyophilized starter cultures using different concentrations of salts namely: NaCl with KCl or MgCl2 (1:1, 2:1and 1:2 %). Kariesh cheese being made with only (3%) NaCl was considered as control, the salt added in all treatments after fermentation. All treatments analyzed when fresh, after one week and two weeks for chemical (Total protein (TP), non-protein nitrogen (NPN), soluble nitrogen (SN), total solid (TS), pH values and minerals of (Na, K, Mg)), as well as microbial analysis, organoleptic indices (flavor, body & texture and appearance & color) and rheological properties (Hardness, cohesiveness, springiness, Adhesiveness, Gumminess and chewiness).it could be notic that the total solid is inversely proportional to substitution percentage of NaCl with KCl or MgCl2. On the other hand, Cheese yield is directly proportional to substitution percentage of NaCl with KCl or MgCl 2. pH value of all treatments was lower than control. NPN and SN contents significantly increased during storage period (p<0.05), while TP content and pH value significantly decreased during storage period (p<0.05). The replacement of NaCl with MgCl2 by the ratio (1: 2) enhanced the organoleptic and texture properties of the cheese comparing with the control. NaCl retention percentage in Kareish cheese curd was the highest, compared with other salts, followed by KCl and then MgCl 2. Hardness, gumminess and chewiness were significantly lower (P> 0.05) in karish cheese made with the partial substitution of sodium chloride (KCl or MgCl 2) than cheese salted with sodium chloride alone (control). Cohesiveness, adhesiveness and springiness were significantly higher in cheese salted with NaCl/ KCl or NaCl/MgCl 2 mixtures. It could be concluded that the partial substitution of NaCl with KCl or MgCl 2 resulted a positive effect on Karish cheese textural characteristics. Instrumental and sensory properties showed indicated that Karish cheese being made using partial substitution of NaCl with KCl or MgCl 2 was softer and smother than control.

No abstract

In an attempt to improve the properties of free-fat yogurt, 3, 6% of Chicory (Cichorium intybus L) root base powder (CRP) or their extracted inulin (3 and 6%) were added to defatted milk. A combined culture of Streptococcus thermophilus- was used in the fermentation process. The obtained results revealed that protein, total solids and ash significantly increased; also the pH and acidity were affected by the addition of CRP and inulin powder during the storage. CRP and inulin treatments resulted in the highest levels of acetaldehyde and total volatile essential fatty acid (TVFA) which increased by prolonging the storage period. Addition of CRP and inulin to fermented milk significantly increased the survival of Lb. delbruekii spp. bulgricus and B. bifidum bacteria. The numbers of Lb. delbruekii spp. bulgricus showed a clear fall which was statistically significantly different (p <0. 05) from the initial counts after 8 days. Nevertheless the addition of inulin (3 and 6%) to milk was of compared milk more effective than the addition of CRP (3 and 6%) during the storage period. Addition of CRP increased curd tension and lowered the synersis of biofermented milk. Regarding organoleptic properties, insignificant similarities were found among the 3% fat control and 6% of CRP or inulin treatments.

Some Lactic acid bacteria (LAB) may act as probiotic bacteria (Streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus, lactobacillus helveticus and lactobacillus acidophilus) .enhancing the growth of these bacterial species being grown separately or in combination was attempted , so as to increase numbers to attain the squared healthy levels .examination was carried out to evaluate the effect of the examined cultures, whether separately or their combinations by evaluating the maximum turbidity being occurred in the examined selective growth broths. Intensive turbidity resulted in the combinations of the examined cultures, compared with the individual strains. Mean while, the examined single or combined culture varied due to the single species or involved in the mixed cultures. Bifidobacterium bifidum in combination with any of the examined lactic acid bacteria reached the maximum growth after shorter time of incubation ,compared with its growth simply ,and attained more growth and reached more members reuired for the healthy dose.