Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloids

Abstract

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.

Physicochemical, rheological and sensory properties of Egyptian Kariesh cheese containing wheat bran

“…The ash content of wheat bran Kariesh cheeses was slightly lower than that of the control during the storage period (15 days). These data are in agreement with those of Korish and Abd Elhamid (). In general, the salt and ash contents of Kariesh cheeses did not change with increased wheat bran level.…”

“…The salt content in the Kariesh cheeses was 2.88, 2.85, 2.81, 2.78 and 2.75% as the wheat bran was added with 0.1, 0.2, 0.3, 0.4 and 0.5 g/100 g milk, respectively (Table ). These values were similar to those reported by Korish and Abd Elhamid () for Kariesh cheese manufactured with hydrocolloids.…”

Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low‐fat Domiati cheese

“…Also, it was observed that the changes in the hardness values of all cheeses a similar trend to the changes in the chewiness and gumminess value during ripening (Koca and Metin ; Volikakis et al . ; Korish and Abd Elhamid ).…”

“…In agreement with the literature (Mistry and Anderson ; Johnston and Darcy ; Mistry ; Koca and Metin ; Volikakis et al . ; Korish and Abd Elhamid ), the positive effect of 1% CMC on the hardness of low‐fat Domiati cheeses could be attributed to both their high content of moisture in CMC and the ratio of moisture to protein.…”

“…In agreement with the literature (Madsen and Ardö ; Koca and Metin ; Madadloua et al . ; Korish and Abd Elhamid ), these differences in protein content between the full‐fat Domiati cheese and low‐fat Domiati cheeses may be attributed to their moisture content.…”