Ripening time estimation of Kariesh cheese

Omar, M. M.; Kiesner, Christian; El-Nour, A. M. A.

doi:10.1002/(sici)1521-3803(19990101)43:1<34::aid-food34>3.0.co;2-g

Cited by 4 publications

(4 citation statements)

References 7 publications

(9 reference statements)

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“…This could be an indication of more proteolysis occurred when 2% of the DS culture was used as a result of the increased moisture content in these treatments compared with YS-1 and YS-2. These results are inline with those mentioned by Omar et al (1999). Besides, the protein content of the obtained Karish cheeses fall in the range stated by Egyptian Standards 1008-2005 (Protein > 10%).…”

Section: Chemical Composition Of Karish Cheesesupporting

confidence: 90%

Effect of Starter Culture on the Quality and Yield of Karish Cheese Made From Buffalo’s Milk

Hamad

2011

Journal of Food and Dairy Sciences

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Karish cheese was made from fresh buffaloes' skim milk (0.5% fat) using a commercial starter culture DOM 1 ® (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris (1:1)) and with natural starter from good quality karish cheese. Four treatments were made by using 1 & 2% natural starter culture (YS-1 and YS-2, respectively) and with 1 & 2% of DOM 1 ® starter culture (DS-1 and DS-2, respectively). Yield of the resultant cheeses were calculated. Chemical, microbiological and sensory characteristics of cheeses were monitored when fresh and during 60 days of storage at 5±2°C. Gross composition of all resultant cheeses was within the Egyptian legal limits for Karish cheese. The highest cheese yield (25.4%) was obtained when 2% of DOM 1 ® starter culture was added (DS-2). This increase in the cheese yield of DS-2 was associated with an increase in the cheese moisture content by 2.7% compared with YS-1 and 1.1% compared with YS-2 treatments. The pH values were decreased during storage period, but both YS-1 and YS-2 treatments had lower pH-values than DS-1 and DS-2 treatments. The highest values of SN and SN/TN were observed in the DS-2 cheese treatment. This could be an indication of more proteolysis occurred when 2% of the DOM 1 ® starter culture was used. DS-1 and DS-2 treatments showed a reduction in the losses of TS and TN contents in the pickling solution during storage compared with YS-1 and YS-2 treatments. It was also observed that YS-1 and YS-2 treatments had higher total viable bacterial and mold & yeast counts than that in DS-1 and DS-2 treatments. On the other hand, there was a slight increase in the total sensory score of the DS-2 treatment. It can be concluded that manufacture of karish cheese by using 2% DOM 1 ® improved cheese yield, organoleptic properties and decreased losses of cheese components in pickling solution.

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Section: Chemical Composition Of Karish Cheesesupporting

confidence: 90%

Effect of Starter Culture on the Quality and Yield of Karish Cheese Made From Buffalo’s Milk

Hamad

2011

Journal of Food and Dairy Sciences

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“…This was attributed to continuous degradation of cheese protein. These results are in agreement with those reported by Omar et al, (1999). Addition of DSP and OP slightly decreased WSN and WSN/TN .These results disagree with Foda et al, (2007), who showed that increasing turmeric concentrations increased the WSN/TN, compared with control.…”

Section: Abcd Letters Indicate Significant Differences Between Kareissupporting

confidence: 87%

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

Basiony

Eid

El-Metwally

2018

Journal of Food and Dairy Sciences

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The composition and quality of kareish cheeses made by adding 0.5 and 1% date seed powder (DSP) or 0.5 and 1% oat powder (OP) or their were evaluated at 0. 7, 14, 21 and 28 days of cold storage. The obtained results showed that the addition of DSP and OP was of no inhibitory effect on the starter activity. As the level of the different additives was increased, the coagulation time and curd tension decreased, while syneresis increased. All treated cheeses were of higher yield and total solids, compared with the control. It was also clear that most of samples characterized with higher decrease in acidity ,fat, salt ,salt in moisture ,total nitrogen (TN),TN/DM ,water soluble nitrogen (WSN), while WSN/TN was of higher increase of DSP and OP. Total bacterial count, lactic acid bacteria and bifidobacteria were higher in fiber supplemented fresh Kariesh cheese, while lower counts were recorded in all stored Kariesh cheese samples including control .All Kariesh cheese samples were free of coliform bacteria, either when fresh or during storage up to 4 weeks. Kariesh cheese containing DSP and OP was acceptable and of good flavour, body and texture, appearance .Generally, it could be recommended that the addition of date seed powder and oat powder and ABT starter could be applied in making good quality probiotic kareish cheese.

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“…The effects of processing parameters on some properties of acid‐coagulated cheeses have been extensively studied (Ruas‐Madiedo et al. 1998; Omar et al. 1999; Hydamaka et al.…”

Section: Introductionmentioning

confidence: 99%

“…The effects of processing parameters on some properties of acid-coagulated cheeses have been extensively studied (Ruas-Madiedo et al 1998;Omar et al 1999;Hydamaka et al 2001;Ahmed et al 2005;Gigante et al 2006;Razig and Babiker 2009), and the formation and the rheological ⁄ textural properties of casein gel in an acid-coagulated cheeses have also been studied (Cho et al 1999;Kelly and O'Kennedy 2001;Castillo et al 2006). However, research on the sensory properties and the characteristic aroma-active compounds of this kind of cheeses has not been reported in detail.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese

Güneşer

Yüceer²

2011

International Journal of Dairy Technology

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The objectives of this study were to determine basic composition, aroma and sensory characteristics of Circassian cheese. Seven Circassian cheeses were provided by local producers. Aroma compounds were extracted by using solid‐phase microextraction procedure and determined by gas chromatography‐olfactometry system. Water‐soluble, trichloroacetic acid‐soluble and phosphotungstic acid‐soluble nitrogen fractions ranged between 2.30–29.35%, 2.48–9.96% and 3.33–6.26%, respectively. Diacetyl, butyric acid, 2‐acetyl‐1‐pyrroline, 1‐octen‐3‐one and methional were identified at high intensities in cheeses. In addition, ‘cooked’, ‘whey’, ‘creamy’ and ‘fermented’ were defined as characteristic flavour terms for Circassian cheeses.

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Ripening time estimation of Kariesh cheese

Cited by 4 publications

References 7 publications

Effect of Starter Culture on the Quality and Yield of Karish Cheese Made From Buffalo’s Milk

Effect of Starter Culture on the Quality and Yield of Karish Cheese Made From Buffalo’s Milk

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese

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