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

Abstract

The physicochemical, rheological and sensory properties during the storage of Kariesh cheeses made with 0.1, 0.2, 0.3, 0.4 or 0.5 g wheat bran/100 g milk were evaluated at 0, 7 and 15 days. The cheeses with 0.5 g wheat bran/100 g milk had a significantly (P < 0.01) higher yield and moisture content, and lower pH and protein content than the control. No significant differences (P > 0.01) in salt and ash contents were observed among the cheeses studied. Texture profile analysis showed that the rheological characteristics decreased significantly in cheeses made with wheat bran. These results suggested that wheat bran (up to 0.4%) can be used to produce a fibre fortified Kariesh cheese.

Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium

“…This indicated that the increase in yield might be due to the presence of fiber in karish cheese made by mushroom mycelium. Similar finding was previously found by other authors (Ahmed et al, 2005;Abd El-Hamid et al (2016); Zayan, 2016;Basiony et al, 2018). Onwulats (2008) found that dietary fiber absorbed water from the environment.…”

“…This might be attributed to the growth of the starter bacteria and produced lactic acid. Similar results were obtained by Abd El-Hamid (2016) for wheat bran supplemented karish cheese.…”

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

“…The addition of GPP modified the sensory attributes of cheeses. Generally, the addition of fibers or by-products exert a strong effect on the sensory parameters of dairy products [ 37 , 52 ]. In this study, except for sweet and bitter that scored similar values in all trials, all other attributes evaluated were consistently influenced by the addition of GPP.…”

Fruit and Vegetable By-Products to Fortify Spreadable Cheese

“…The less soluble samples like Br-SC, Art-SC, and the two grape pomace powder cheeses investigated were also the least juicy (scores from 3 to 4.5). In the literature, several examples of the effects of the water binding capacity of by-products on texture parameters and tactile sensation when incorporated into different foods (i.e., bakery, dairy, and meat products) have been reported [ 11 , 25 , 26 , 27 ].…”

“…Marchiani et al [ 10 ] assessed the physicochemical and nutritional quality of grape pomace powder to fortify semi-hard cheese. Abd Elhamid [ 11 ] proposed the incorporation of wheat bran in Kariesh cheese.…”