Some Non-European Cheese Varieties

Phelan, J. A.; Renaud, J.; Fox, Patrick F.

doi:10.1007/978-1-4615-2648-3_14

Cited by 18 publications

(13 citation statements)

References 7 publications

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“…Ras cheese is the main traditional hard cheese in Egypt; it is similar to the Greek variety "Kefalotyri" [33]. A full description of the manufacture, ripening and chemical composition of Ras cheese is reviewed by Abou-Donia [1].…”

Section: Introductionmentioning

confidence: 99%

Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese

Ayad

Omran

El‐Soda

2006

Lait

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-Wild LAB (188 strains) isolated from artisanal Egyptian Ras cheese including Lactococcus (15), Lactobacillus (95), Enterococcus (77) and Pediococcus (1) were characterised for biochemical and production characteristics related to their technological performance. All Lactococcus (subsp. lactis and cremoris) were able to grow at 40 °C and in the presence of 4% NaCl. Six L. lactis subsp. lactis, one strain of subsp. cremoris and 95% of Lactobacillus strains were salt-tolerant, as they were able to grow in 6.5% NaCl. Twenty percent of lactococci, 21% of lactobacilli and 43% of enterococci showed a medium acidification rate, one strain of Lb. delbrueckii subsp. lactis and E. faecium exhibited a fast acidifying ability. Most lactobacilli revealed higher aminopeptidase and autolytic activity when compared with other strains. Twenty-seven percent of tested strains appeared to have antimicrobial activity and the highest inhibitory activity was observed among enterococci (13% of 188 strains). Exopolysaccharides (capsule) were detected in 4.3% of the lactobacilli. Most strains were able to produce a high yield of biomass after growth, showed a good biomass separation and were not affected by lyophilisation treatment. Strains which showed outstanding characteristics were screened for their flavour-forming abilities in milk cultures. Ninety-one strains, 7 Lactococcus, 52 Lactobacillus and 32 Enterococcus, were selected for an application in Ras cheese according to their production and technological criteria: salt tolerance, ability to grow at 40-45°C, acid production, proteolytic activity, flavour and bacteriocin production. These strains are currently being tested in pilot-scale cheese trials to improve Egyptian Ras cheese.

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Section: Introductionmentioning

confidence: 99%

Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese

Ayad

Omran

El‐Soda

2006

Lait

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“…Ras cheese is the most popular hard cheese in Egypt that is manufactured in small dairies located in the Delta region. This cheese is referred to have similarities to the Greek cheese named 'Kefalotyri' (Phelan et al, 1993). Ras cheese is made from raw cow's milk or a mixture of cow's and buffalo's milks.…”

Section: Ras Cheesementioning

confidence: 99%

Lipolysis profile of some non-European raw milk cheese varieties: a review

Georgala

2017

AAS

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<p>This review focuses on the lipolysis profile of some non European raw milk cheese varieties. Lipolysis data of some traditional/artisanal non-European raw milk cheeses such as cheeses ripened in an animal skin, cheeses ripened in brine, cheeses produced in small scale by local dairies etc., are collected and presented in this study. The main characteristics of these cheeses and their lipolysis profile in general are discussed. Factors such as the type of cheese, the technology applied for cheese making and the age of cheese are shown to influence the lipolysis profile.</p>

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“…After a few hours, the ends of the mat are tied and some whey squeezed out. The pressed curd is permitted to drain further and the squeezing process repeated until the desired texture is obtained; the cured is then cut into pieces and salted (Phelan et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

http://www.plantarchives.org/SPECIAL%20ISSUE%2021-1/429%20(2636-2640).pdf

Mohammed¹,

El-Said²,

AbdElAal³

et al. 2020

PLANT ARCHIVES

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In the present study, Fifty random samples of each small-scale (plain yoghurt and kariesh cheese) were collected randomly from different dairy shops and markets in Zagazig city for isolation and identification of Escherichia coli which is considered a good indicator of faecal contamination and a major cause of food poisoning. Identification was done microscopically and biochemically by different biochemical tests (IMVIC).The incidence of E. coli in yoghurt and kariesh cheese samples were 36% and 50%, respectively. Also, the serological identification of E. coli isolates revealed that O26 is the most predominant serogroup by percentagesof27.77% and 28% in both yoghurt and kariesh cheese samples, respectively. Because of its rising resistance to antibiotics, E.coli represents a real threat to human health. Antimicrobial susceptibility testing (AST) was done by disc diffusion method against 10 antimicrobials and the results revealed that E. coli isolates were highly resistant to amoxicillin-clavulanate, ampicillin, Cefotaxime and Ceftazidime, and were highly sensitive to chloramphenicol, Ciprofloxacin and tetracycline. In addition, 83.72%of E. coli isolates showed multi drug resistance (MDR).Bacterial adhesion to food surfaces and the formation of biofilmisa source of food contamination that has an impact on food safety and industry. Micro titer plate assay was used for testing biofilm formation and revealed that 69.77% of E. coli isolates were non-biofilm producers, 9.30% were weak biofilm producers, 20.93%were moderate biofilm producers and none of isolates was strong biofilm producers. Virulence genes of E. coli isolates were identified and characterized by a multiplex PCR assay. The results showed that among the target genes, stx1was most frequently detected by a percentage of81.82%

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Some Non-European Cheese Varieties

Cited by 18 publications

References 7 publications

Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese

Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese

Lipolysis profile of some non-European raw milk cheese varieties: a review

http://www.plantarchives.org/SPECIAL%20ISSUE%2021-1/429%20(2636-2640).pdf

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