Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk
Fatma
Ramadan
Dairy Science and Technology Dept. Faculty of Agric. Cairo Univ.
author
M.
Azzam
Dairy Science and Technology Dept. Faculty of Agric. Cairo Univ.
author
Ashwak
Hassan
Dairy Science and Technology Dept. Faculty of Agric. Cairo Univ.
author
Nagwa
Abdl-Hameed
Dairy Science and Technology Dept. Faculty of Agric. Cairo Univ.
author
text
article
2020
eng
The purpose of this study was to determine the effect of using three making techniques on the survival rate of Lactobacillus casei 01 in ice milk containing three different levels of sugar (13, 15 and 17%). To meet this objective, the first technique was done by inoculating of ice milk mix with L.c 01culture directly and without fermentation. A culture of Lactobacillus casei (L.c 01) grown in boiled skim milk at 37○C. once, and at 30○C. again, and until pH of 4.5 and 5.5 reached, respectively. The fermented milk was added to the ice milk mix (50% w/w.). Microbial counts, pH, viscosity of the ice milk mixes and the functional and sensorial properties of the final products were evaluated. When L.c 01 was added to ice milk mixes using the second (F37) and third (F30) techniques, the pH value decreased and the viscosity increased in the mixes. No effect on the overrun or melting rate of the final product was observed. The fermentation techniques (F37 and F30) could significantly increase the viability of L.c 01 in ice milk by extending the storage period. F30–ice milks had the highest sensory attributes.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
11
v.
3
no.
2020
75
81
https://jfds.journals.ekb.eg/article_80839_e08e0f529ea95e182076175c87dbf13f.pdf
dx.doi.org/10.21608/jfds.2020.80839
Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder
Halima
Abbas
Department of Dairy Science, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt.
author
A.
Tammam
Department of Dairy Science, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt.
author
Nanis
Gomah
Department of Dairy Science, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt.
College of Science, University of Hafr Al Batin, P.O. Box: 1803,Saudi Arabia.
author
Y.
Elderwy
Department of Dairy Science, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt.
author
Asmaa
Moneeb
Department of Dairy Science, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt.
author
text
article
2020
eng
Domiati cheese was made by mixing cow's full cream milk with five levels of milk powder. Fresh cow's Domiati cheese with no additive was taken as control. Other treatments: T1, T2, T3, and T4, were made with added 10, 20, 30 and 40%, respectively, of milk powder to the fresh cow's full cream milk before pasteurization. Examined cheese treatments were stored in pickle at 5°C., and analyzed after 15, 30, 45 and 60 days of storage. Highiest moisture content was detected in the control and lower yield, acidity, fat, total protein(TP), salt, soluble nitrogen(SN), total volatile fatty acids(TVFA), tyrosine and tryptophan were detected in the control ,compared with cheese treatments with added milk powder. An increase in the yield, acidity, fat, TP, salt, SN, TVFA, tyrosine and tryptophan was observed by increasing of milk powder in all of the examined treatments. Meanwhile, prolonging of the storage period resulted in decrease in yield and moisture cntent and increase of acidity, fat, TP, SN, TVFA,tyrosineand tryptophan. An increase in Total bacterial count, lactic acid bacteria, proteolytic bacteria and Yeast &moulds increased in all treatments by increasing the level of milk powder, and by increasing the storage period. no detection of All of the examed treatments were found completely free of coliform. Organolepticaly, Domiati cheese made from mixtures of cow milk and milk powder gained a higher score for appearance, body & texture,flavourand overall acceptability than control samples. Knowing that by the end of the storage period, T2 was the highest.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
11
v.
3
no.
2020
83
89
https://jfds.journals.ekb.eg/article_87014_1a8459383521b14cdff93290fee0f0cd.pdf
dx.doi.org/10.21608/jfds.2020.87014