Evaluation of the Chemical and Sensory Attributes of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed Paste

Abstract

Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served on cooked rice. The addition of Carrageenan (0.15%), to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion The sensory evaluation of the sauce prepared From sheep milk using hedonic scale test had higher mean scores than control market sample which was karaki jameed considered as the best quality in Jordan.

Characterization and Biological Properties of Dry Fermented Product (Jameed) Manufactured from Cow Milk: Comparison of Sun and Freeze Drying

“…It has been reported that the addition of 1% starch, 0.15% carrageenan and 1% wheat flour may enhance the solubility, physical, cohesion and consistency properties of jameed after drying (Mazahreh et al . ; Hasbani ).…”

Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria

“…Unfortunately, Klila has never been seriously studied and only few microbiological, biochemical and technological data are available (Benamara and Megaiz, 1998;Leksir and Chemmam, 2015). On the contrary, Jameed, a similar Middle-East cheese or Chhana a cheese made in India, are well characterized (Mazahreh et al, 2008). These studies laid the groundwork for the development of specific technologies such as atomization or lyophilisation to produce these traditional cheeses at the industrial scale.…”

Traditional milk processing and value‐added dairy products in selected Arab countries

“…Whipping of the paste to which Carrageenan was added resulted in further improvement to solubility and the stability of dispersion (Mazahreh et al . ) . Industrial spray‐dried ‘jameed’ had a lower moisture content than the traditional sun‐dried product, dispersibility was higher and average particle size was smaller, but wettability, bulk density and colour were comparable between the two products (Shaker et al .…”

“…In one set of experiments, the addition of 0.15% Carrageenan to the 'jameed' paste resulted in improvement as evaluated by wettability and synaeresis test of solar-dried jameed. Whipping of the paste to which Carrageenan was added resulted in further improvement to solubility and the stability of dispersion (Mazahreh et al 2008). 4 Industrial spray-dried 'jameed' had a lower moisture content than the traditional sun-dried product, dispersibility was higher and average particle size was smaller, but wettability, bulk density and colour were comparable between the two products (Shaker et al 1999).…”