Microstructure and textural properties of Kareish cheese manufactured by various ways

Hussein, G. A. M.; Shalaby, Samah M.

doi:10.1016/j.aoas.2014.06.004

Cited by 18 publications

(12 citation statements)

References 32 publications

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“…These finding may be due to high water capacity of whey protein. There is a proportional relationship between WPC and yield as reported by Abd El- Salam et al (1991) and Hussein and Shalaby (2014). Fat and ash contents of Kariesh cheese made with WPC and/or inulin were not affected significantly when compared with the control.…”

Section: Chemical Composition and Yield Percentagesupporting

confidence: 62%

Improve Microstructure and Rheological Properties of Kariesh Cheese

Mohamed

2016

Journal of Food and Dairy Sciences

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The present study aimed to utilize inulin (IN) or whey protein concentrate (WPC) as a functional food additive that affects the maintaining of good health and fat replacement for improving texture of Kariesh cheese and compensating the fatness. Kariesh cheese was made from skim milk by adding IN or WPC at the level of 1 or 3% in addition to their mixture (1:1) which was added in another treatments at the level of 3% (i.e. 1.5% IN + 1.5% WPC).The effect of addition IN or/and WPC on physicochemical, yield, microbiological, microstructure, organoleptic and rheological properties were evaluated in the resultant Kariesh cheese.Results indicated that addition of WPC to Kariesh cheese led to increase acidity, total solid, total protein and this increases were proportional to the concentration of added WPC. The addition of 1and 3% inulin increased yield % and moisture content of Kariesh cheeses compared with control. Protein and ash contents were not influenced significantly as compared to control during storage at 4ºC as a result of inulin addition. The Kariesh cheese samples of 3% IN or 1.5% WPC + 1.5% IN had a good microstructure when compared to control samples. Hardness, cohesiveness, springiness, gumminess and chewiness values of resultant Kariesh cheese were decreased by adding inulin or WPC compared with the control. Coliform bacteria were not detected in any sample. Moreover, Kariesh cheese with 3% inulin showed best organoleptic attributes followed that of their mixture compared with the control.The results led to concluded that, the use of 3% IN or 1.5% IN+ 1.5% WPC led to improve the properties of Kariesh cheese.

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Section: Chemical Composition and Yield Percentagesupporting

confidence: 62%

Improve Microstructure and Rheological Properties of Kariesh Cheese

Mohamed

2016

Journal of Food and Dairy Sciences

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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%

“…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 1983;Abou-Donia 1996;Soliman 2009;Hussein and Shalaby 2014;Awad et al 2015). Buffalo milk is also used to produce laban zeer, obtained from fermented buttermilk (laban kad) by churning of naturally fermented cream stored in earthenware jars (known as zeer) where there is an increase in solids due to evaporation of moisture through the porous pot (El-Gendy 1983;Abou-Donia 1996;Shah 2003;Saleh 2013).…”

Section: Egyptmentioning

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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“…At first, kareish is made from Laban Khad (fermented buttermilk) or Laban Rayeb (sour skimmed milk). Rayeb infectious from fresh full milk placed in pottery jugs and left serene, the fat rises to the surface and the sour milk was in the bottom (Hussein and Shalaby, 2014). Increasing the request of kareish consumption led to the trade production of Kareish cheese which, is frequently made from pasteurized and/or homogenized skimmed milk or reconstituted milk using Lactobacillus delbrueckii ssp.…”

Section: Introductionmentioning

confidence: 99%

Impact of Nacl Substititution with Other Salts on Kareish Cheese Characteristics

Riad¹,

Abo-Srea²,

El-Awady³

2016

Journal of Food and Dairy Sciences

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This study was carried out to evaluate the effect of the partial substitution of NaCl with different levels of KCl and MgCl 2 on the manufacture of Kareish cheese. Kariesh cheese was made by using vat set lyophilized starter cultures using different concentrations of salts namely: NaCl with KCl or MgCl2 (1:1, 2:1and 1:2 %). Kariesh cheese being made with only (3%) NaCl was considered as control, the salt added in all treatments after fermentation. All treatments analyzed when fresh, after one week and two weeks for chemical (Total protein (TP), non-protein nitrogen (NPN), soluble nitrogen (SN), total solid (TS), pH values and minerals of (Na, K, Mg)), as well as microbial analysis, organoleptic indices (flavor, body & texture and appearance & color) and rheological properties (Hardness, cohesiveness, springiness, Adhesiveness, Gumminess and chewiness).it could be notic that the total solid is inversely proportional to substitution percentage of NaCl with KCl or MgCl2. On the other hand, Cheese yield is directly proportional to substitution percentage of NaCl with KCl or MgCl 2. pH value of all treatments was lower than control. NPN and SN contents significantly increased during storage period (p<0.05), while TP content and pH value significantly decreased during storage period (p<0.05). The replacement of NaCl with MgCl2 by the ratio (1: 2) enhanced the organoleptic and texture properties of the cheese comparing with the control. NaCl retention percentage in Kareish cheese curd was the highest, compared with other salts, followed by KCl and then MgCl 2. Hardness, gumminess and chewiness were significantly lower (P> 0.05) in karish cheese made with the partial substitution of sodium chloride (KCl or MgCl 2) than cheese salted with sodium chloride alone (control). Cohesiveness, adhesiveness and springiness were significantly higher in cheese salted with NaCl/ KCl or NaCl/MgCl 2 mixtures. It could be concluded that the partial substitution of NaCl with KCl or MgCl 2 resulted a positive effect on Karish cheese textural characteristics. Instrumental and sensory properties showed indicated that Karish cheese being made using partial substitution of NaCl with KCl or MgCl 2 was softer and smother than control.

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Microstructure and textural properties of Kareish cheese manufactured by various ways

Cited by 18 publications

References 32 publications

Improve Microstructure and Rheological Properties of Kariesh Cheese

Improve Microstructure and Rheological Properties of Kariesh Cheese

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

Impact of Nacl Substititution with Other Salts on Kareish Cheese Characteristics

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