Enhancing yield and acceptability of Kareish cheese made of Reformulated milk

Awad, R. A.; Salama, Wafaa M.; Ragb, Waheed A.

doi:10.1016/j.aoas.2015.03.004

Cited by 15 publications

(13 citation statements)

References 5 publications

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“…On the other hand K 4 treatment recorded the lowest counts (5.93 Log cfu/g) of yeast and mould by the end of storage. These results were in agreement with El-Shafei et al (2008) and Awad et al (2015). Spore forming bacterial counts (Log cfu/g) is shown in Table (3); there is an increase in spore forming bacteria for all cheese treatments during storage.…”

Section: Microbiological Examination Of Different Kariesh Cheese Treasupporting

confidence: 91%

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers

Metry

Khider

Yassin

2018

Journal of Food and Dairy Sciences

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The aim of this study is improving the properties of Kariesh cheese that made from ultrafiltrated (UF) fresh buffalo's skim milk by using biological treats and dairy fortifiers. In this work Kariesh cheese was made by: i) Traditional method as control (C1), ii) UF-technique free of additives (C2), iii) UF-technique + adding whey protein concentrate (WPC) or whey powder (WP) to cheese retentate, iv) UF-technique + using exopolysaccharide (EPS)-producing cultures (Lb. rhamnoses + Lb. acidophilus 1:1) separately or mixed with 2% of WPC or WP from skim milk retentate. The chemical, microbiological, rheological and sensory properties of the resulted cheese samples were studied during 14 days of storage at 6±1 • C. The results showed that, the rheological properties of all cheese treatments were improved during the storage period compared to the control that made with traditional method (C1). Also the sensory evaluation (total scores) showed that the best Kariesh cheese treatment was that made with WP at 14 th day of storage. However, there was an increase in all chemical parameters except for moisture and pH values. The microbiological examination shows that all cheese treatments (fresh or during storage) were free of coliform. Furthermore, the results show an increase in the total viable counts, number of Lactobacilli and streptococci during storage. The highest numbers of Lactobacilli and Streptococci were found in the treatment made with a mixture of EPS-producing culture and WP.

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Section: Microbiological Examination Of Different Kariesh Cheese Treasupporting

confidence: 91%

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers

Metry

Khider

Yassin

2018

Journal of Food and Dairy Sciences

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“…The chemical composition of kareish cheese is in agreement with those of Ghada et al, (2004), and Awad et al, (2015) and El-Sayed et al, (2016). The result of rice flour chemical compostion was in agreement with those of Turabi et al, (2008).…”

Section: Chemical Composition Of Raw Materials Used In Preparationsupporting

confidence: 90%

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

2017

Alexandria Journal of Agricultural Sciences

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The purpose of this research was to investigat the effect of substitutions chickpea flour or kareish cheese with rice flour at different levels (0, 2.5,5, 7.5, 10 and 12.5%) on chemical composition, nutritional evaluation, physical and sensory properties of gluten free sweet or salty biscuits. The results showed that as a result of increasing the levels of substitutions of chickpea flour or kareish cheese, the moisture, protein, ash and fat were increased. However carbohydrates contents were decreased compared to the other control samples on both types of biscuits. So, the nutritional value of both biscuits were increased compared to the control samples. Moreover, physical properties as the diameter of both biscuits were gradually decreased, but the thickness were increased. Thus, spread ratio was decreased by increasing chickpea flour or kareish cheese. Sweet biscuits with 10% chickpea flour had the best sensory properties compared other sweet biscuits samples. Also, all salty biscuits had high sensory properties, but salty biscuits with 25% kareish cheese had the lowest properties compared to others. So, It can be formed gluten free biscuits with high nutritional value and good quality properties by adding chickpea flour by small quantity or kareish cheese by medium quantity.

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“…Kariesh cheese is one of the most popular types of soft cheese because of its noticeable low price and high palatability. It is always consumed by diseased persons like those suffering from obesity, cholesterol, or heart diseases because of its relatively low fat percentage (Awad et al, 2015). Al contamination of kariesh cheese can be occurred as a result of environmental, or milk contamination.…”

Section: Resuls and Discussionmentioning

confidence: 99%

Prevalence, Risk Assessment, and Leachability of Al in Milk and some Dairy Products

Abdelfatah¹,

Abdellatif²

2020

AAVS

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One hundred and twenty random samples of different dairy products were collected to be analyzed for Al (Al) concentration, to estimate the intake of Al via consumption of these products, and to investigate the leachability of Al from Al utensils into milk during boiling, storage, and reconstitution of infant formula milk powder (IFMP). The analysis of samples occurred, using Buck Scientific Atomic Absorption Spectrophotometry (AAS). The obtained results showed highly significant difference among the examined samples in Al levels P< 0.0001, where the highest level was recorded in rice pudding samples (5.35±0.34) and the lowest level was reported in infant formula samples that decreased significantly from other groups (0.36 ± 0.05). Also, Al residues were considered lower compared with the provisional tolerable weekly intake (PTWI) established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The results of the experimental study showed that, processing of milk in Al containers raised Al residues in the products and the level of contamination increased by increasing the time of contact either during boiling or storage. On the other hand, Al exposure from tap water used for formula preparation had not a potential risk itself. Nevertheless, by reconstitution, it will elevate the Al content in it than in milk powder.

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Enhancing yield and acceptability of Kareish cheese made of Reformulated milk

Cited by 15 publications

References 5 publications

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

Prevalence, Risk Assessment, and Leachability of Al in Milk and some Dairy Products

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