Improving The Properties Of The Egyptian Ras Cheese With Adding Some Probiotic Lactobacillus spp.

Abd‐Elmonem, Mohamed; Tammam, A. A.; El-Desoki, Wahid; Zohri, A. A.; Moneeb, Asmaa H. M.

doi:10.21608/ajas.2022.115878.1084

Cited by 5 publications

(7 citation statements)

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“…Sousa [22] ascribed the increase in WSN % to the hydrolysis of whole casein by residual chymosin and, to a minor extent, the indigenous milk proteinase, plasmin, and the proteolytic activity of the cheese bacterial culture. Coherently, the achieved results were consistent with those described by Abd-Elmonem [23] who indicated that the fat content of cheese is the most important component determining its flavor since it also determines the smoothness and richness of the body as well as the texture of the dairy product. There is a constant rise in the fat of Ras cheese content percent (p<0.05), which is owing to the incremental loss of moisture accumulated during ripening, but it might also be due to a decrease in other non-fat constituents due to the development and activity of microbes in all treatments.…”

Section: Discussionsupporting

confidence: 89%

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Abdelazez¹,

Khalil

El-Dardiry

2022

Egypt. J. Chem.

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Inulin is classified as a prebiotic since it possesses functional health-promoting and industrial processing capabilities in dairy and non-dairy products. The study aims to incorporate inulin as a fat substitute with probiotics to improve the physicochemical, sensory, and microbiological properties of synbiotic Ras cheese during 90 days of ripening. Five Ras cheese formulations were investigated, including full-fat control 1 (FFCC) and low-fat control 2 (LFCC), as well as three formulas supplemented with 1 %, 3 %, and 5 % inulin (LFT1, LFT3, and LFT5), respectively. As a result of the inulin addition, significant changes (P<0.05) occurred in the textural profile, cheese yield, probiotic population, and sensory assessment. The addition of probiotic culture produced a synbiotic low Ras cheese with excellent sensory properties. It was discovered that LFT3 has the highest overall score of 76.64±2.49 points, while LFCC has the lowest overall score of 60.94±1.35 points. Surprisingly, Ras cheese supplemented with 3 % or 5 % inulin exhibited the equivalent mouth feel and texture characteristics as full-fat cheese. As recommended, combining probiotic culture and inulin is an innovative technique for improving low-fat cheese quality, health benefits, and low manufacturing costs.

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Section: Discussionsupporting

confidence: 89%

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Abdelazez¹,

Khalil

El-Dardiry

2022

Egypt. J. Chem.

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“…Each side of the cheese wheel is salted separately many times. Ras cheese contains viable probiotic bacteria and has a strong and pungent taste [115,116]. Concerns about the contamination risks of the wet wood shelves (absorbing the cheese water) have been raised and investigated by many authors [116,117].…”

Section: Hard Cheesementioning

confidence: 99%

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.

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“…Total volatile fatty acids linked to the cheese flavor were increased throughout the ripening period for uncoated (control) and coated Ras cheese treatments. The lowest value was recorded related to the coated cheese without bacteria or cell-free supernatant [74].…”

Section: Characteristic Amelioration Of Cfs-coated Cheesementioning

confidence: 89%

Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening

Ibrahim,

Abd El-Salam,

Alsulami

et al. 2023

Foods

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The milk’s natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LCP-CFS was assessed against control for changes in chemical composition, ripening indications, rheological properties, and microbiology. Results showed significant contamination levels in the collected samples, and toxic fungi were present. Lactobacillus rhamnosus CFS has aflatoxins reducibility in liquid media. During cheese ripening, uncoated cheese showed higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, and tryptophan contents than coated samples, except for LCP-coating treatment. Cheese rheology indicated that coating treatments had the lowest hardness, cohesiveness, gumminess, chewiness, and springiness compared to uncoated cheese. Uncoated cheese had the highest yeast and mold counts compared to the treated ones. The LCP-CFS-coated cheese showed no Aspergillus cells for up to 40 days. Uncoated Ras cheese recorded slightly lower flavor, body, texture, and appearance scores than coated cheeses. In conclusion, coating cheese with L. rhamnosus nanoemulsion has antifungal and antiaflatoxigenic properties, even for LCP, CFS, and CFS-LCP, which could extend cheese shelf life.

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Improving The Properties Of The Egyptian Ras Cheese With Adding Some Probiotic Lactobacillus spp.

Cited by 5 publications

References 0 publications

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening

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