Manufacture of Egyptian, soft and pickled cheeses

Abou-Donia, S. A.

doi:10.1007/978-94-011-3824-6_5

Cited by 16 publications

(18 citation statements)

References 25 publications

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“…Kariesh cheese is prepared by natural fermentation of milk (Abou Donia 1991). Raw milk is left without disturbance for 1 to 3 d at room temperature in pre‐washed, dried earthenware pots called “Matared.” This allows natural fermentation of milk, whereas fat globules rise to the surface forming a cream layer.…”

Section: Resultsmentioning

confidence: 99%

Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products

El-Sharoud¹,

Belloch²,

Peris³

et al. 2009

Journal of Food Science

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This study aimed to examine the diversity and ecology of yeasts associated with traditional Egyptian dairy products employing molecular techniques in yeast identification. A total of 120 samples of fresh and stored Domiati cheese, kariesh cheese, and "Matared" cream were collected from local markets and examined. Forty yeast isolates were cultured from these samples and identified using the restriction-fragment length polymorphism (RFLPs) of 5.8S-ITS rDNA region and sequencing of the domains D1 and D2 of the 26S rRNA gene. Yeasts were identified as Issatchenkia orientalis (13 isolates), Candida albicans (4 isolates), Clavispora lusitaniae (Candida lusitaniae) (9 isolates), Kodamaea ohmeri (Pichia ohmeri) (1 isolate), Kluyveromyces marxianus (6 isolates), and Candida catenulata (7 isolates). With the exception of C. lusitaniae, the D1/D2 26S rRNA gene sequences were 100% identical for the yeast isolates within the same species. Phylogenetic reconstruction of C. lusitaniae isolates grouped them into 3 distinguished clusters. Kariesh cheese was found to be the most diverse in its yeast floras and contained the highest total yeast count compared with other examined dairy products. This was linked to the acidic pH and lower salt content of this cheese, which favor the growth and survival of yeasts in foodstuffs. Stored Domiati cheese also contained diverse yeast species involving isolates of the pathogenic yeast C. albicans. This raises the possibility of dairy products being vehicles of transmission of pathogenic yeasts.

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Section: Resultsmentioning

confidence: 99%

Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products

El-Sharoud¹,

Belloch²,

Peris³

et al. 2009

Journal of Food Science

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“…Kariesh, as well as Domiati chesses are the most popular varieties of soft cheese in Egypt, but the former is the oldest type manufactured since 3000 B.C. It is composed of about 50% of white soft cheeses produced in Egypt [Abou-Donia 1991, Hegazy et al 2012.…”

Section: Introductionmentioning

confidence: 99%

“…[Fayed 1986]. The quality and composition of T-Kariesh cheese may vary considerably due to such factors as: the quality and composition of the clotted skim milk, the method of manufacture, the time required to complete the drainage of whey, the quality of salt added and the method of handling the fi nished cheese [Fahmi 1950, El-Gendy 1983, Abou--Donia 1984, 1991, 1995a, b, 2008.…”

Section: Introductionmentioning

confidence: 99%

Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics

Fayed

Farahat

Metwally

et al. 2014

Acta Sci Pol Technol Aliment

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Background. Soft skimmed-milk cheese Kariesh is the most popular soft cheese in Egypt. In the past, Karish cheese was traditionally produced by the random fermentation of milk speared its cream layer by the gravity force. Recently, its production has been carried out by several manufacturing procedures using, ultrafi ltration (UF) -skimmed milk retentate, certain bacterial cultures, enzymatic coagulation, etc. Therefore, the biological and nutritional evaluations are required. The present study was conducted to evaluate the properties of such cheese coagulated using different procedures involving probiotic strains with emphasis on some chemical and biological attributes. Material and methods. Kariesh cheeses were manufactured without whey drainage from UF cow's skimmed milk concentrate coagulated either by 3% yoghurt bacterial starter culture (YC), 3% probiotic starter culture (ABT type) or 2.5% glucono delta lactone (GDL) added whether separately or incorporated with rennet (0.05 ml/kg) to achieve the acidic-enzymatic coagulation in comparison with those made conventionally using un-concentrated milk coagulated either by 2% of YC or ABT added whether separately or incorporated with rennet (0.25 ml/kg). Due to the fact that whey is naturally needed to drain in the conventional (C) procedure, the use of GDL as coagulant was eliminated. Results. The obtained results indicated that the application of UF-technique in Kariesh cheese industry was associated with signifi cant increments in the values of protein, ash and pH. Moreover, the electrophoretical patterns of UF-Kariesh cheese obtained with the incorporation between YC, ABT or GDL and rennet were distinguished with the presence of the band of glycomacropeptide, which is normally lost in the whey through the C-procedure. Furthermore, the food intake (FI), body weight gain (BWG), food effi ciency ratio (FER), triglycerides (TG), total cholesterol (TC), high density lipoproteins (HDL), total, as well as ionized Ca of blood and the count of lactic acid bacteria of feces of rats were signifi cantly heightened, while low density lipoprotein (LDL) level was lowered as they fed on UF-cheeses, especially when coagulated using ABT, those caused the strongest persistence against the rat colon tumor, which was induced by the injection with 1,2 di-methyl hydrazine. The use of ABT led to raise the dry matter (DM) and ash of Kariesh cheese. Also, the FI, BWG, FER, TG, total, as well as ionized Ca of blood and the count of lactic acid bacteria of feces of rats were signifi cantly increased, while TC, HDL and LDL of blood, as well as coliform count of feces of rats were signifi cantly declined. The incorporation of enzymatic with acidic coagulation in Kariesh cheese manufacture increased signifi cantly the values of ash and pH. However, the cheese fi gures of DM, protein and titratable acidity were decreased. Also, the values of FI, BWG, FER, TC, HDL, LDL and feces LAB of rats were lowered. Whilst, the values of TG, total as well as ionized Ca and feces coliform of rats...

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“…Milk yields are typically 1850 L in a lactation of 180 days from animals under traditional management and 2250 L in 250 days from buffalo in the ‘progressive’ system. A large proportion of buffalo milk output, usually mixed with some cow milk, is used in the manufacture of speciality cheeses such as Domiati (ibna beyda or white cheese), Tallaga, Kareish, Mish (matured Kareish), zabady and rahssr (El‐Gendy ; Abou‐Donia ; Soliman ; Hussein and Shalaby ; Awad et al . ).…”

Section: Traditional Milk Processing and Derived Productsmentioning

confidence: 99%

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

Wilson¹

2017

Int J of Dairy Tech

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The 22 countries of the Arab League occupy a combined area of 13.13 million square kilometres extending from the Atlantic coast of Africa in the west to Mesopotamia in the east. The total human population is of the order of 356.8 million people. Livestock (camel, sheep, goat and cow) have been kept by the Arabs for thousands of years and continue to be important in household and national economies. This article identifies and describes traditional milk processing activities and their derived products in a selection of countries of the area.

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Manufacture of Egyptian, soft and pickled cheeses

Cited by 16 publications

References 25 publications

Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products

Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products

Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics

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

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