QUALITY ATTRIBUTES OF PROTEIN FORTIFIED YOGHURT
O.
Aita
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
author
Yara
Husein
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
author
A.
Fayed
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
author
M.
El-Nawawy
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
author
text
article
2015
eng
The aim of this study was to evaluate the quality attributes of yoghurt made from cow’s milk (3.6%fat and 3.37% protein) fortified with different levels of milk protein (0.5, 1.0 or 1.5%) as skim milk powder (SMP), sodium caseinate (NaCn) and dried whey protein concentrate (WPC); or ultrafiltrated (UF) to similar protein levels.
The results indicated that titratable acidity (TA), acetaldehyde (AC) and diacetyl (DA) contents as well as the firmness (Fr), as inversely indicated from the penetration value, consistency coefficient (CC) and yield stress (YS) of yoghurt raised as the protein fortification level increased, by which the reduction in pH values were delayed. SMP-fortified yoghurt had the highest contents of TA, AC and DA and the lowest pH value, followed by WPC, UF and NaCn, which caused the greatest Fr and YS followed by UF. Proportional increases in TA and all rheological parameters were determined, while pH value decreased continuously until the end of SP. The increment in the AC and DA contents retreated after the 7th and 14th day respectively. Gradual increment in Streptococcus. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts associated with protein elevation level was determined. SMP in yoghurt promoted the highest viability conditions for both strains followed by WPC, UF and NaCn. The duration of storage period (SP) for 21 days led to gradual reduction in counts of both strains. In conclusion, the yoghurt with increased 1.0% protein by UF, attained the highest total sensory scores, and was kept with stable sensory quality until the 14th day and stilled acceptable until the end of storage period.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
6
v.
4
no.
2015
227
241
https://jfds.journals.ekb.eg/article_48815_66a316a31b9af2a7377401af3a684411.pdf
dx.doi.org/10.21608/jfds.2015.48815
EFFECT OF EXOPOLYSACCHARID (EPS+) PRODUCING CULTURE ON KARIESH CHEESE CHARACTERISTICS
El-Tahra
Ammar
Dairy Department, Faculty of Agriculture, Mansoura University
author
M.
Abo-Srea
Dairy Department, Faculty of Agriculture, Mansoura University
author
W.
Abu El Magd
Dairy Department, Faculty of Agriculture, Mansoura University
author
text
article
2015
eng
Two types of starters were used on the coagulation process during kariesh cheese making. The first starter consisted of non-exopolysaccharid producing bacteria (EPS_) and considered as control. The second starter consisted of exopolysaccharid producing bacteria (EPS+). Resultant cheese was stored in refrigerator at 4 ◦c for the end of its shelf life. Samples in three replicates were taken at two intervals (zero time, 15 days) then chemically, rhiologically, microbiologically and sensory evaluated. Results revealed that there were an obviously enhancing effect on kariesh cheese fermented with (EPS+) and this enhancement was reflected in many cheese characteristics . There were a clear increase on the moisture content, adhesiveness, gumminess, chewiness, softness and the curd tension. Also, the use of EPS+ in the coagulation process decreased the curd synersis, pH values either in the beginning or the end of cheese shelf life. On the other hand, the total bacterial counts of the cheese fermented with EPS+ were higher than those in control, all treatments were free from coliform bacteria. Also, the presence of moulds and yeasts was varied between all cheese treatments and the cheese fermented with EPS+ gained the higher content either on the beginning or during its shelf life. In addition EPS+ cheese treatment gained high sensory evaluation scores than control throughout its shelf life. From these results we can deduce that, there was great chance to enhance the kariesh cheese properties and increase its yield by using EPS+ on the coagulation process during its making.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
6
v.
4
no.
2015
243
251
https://jfds.journals.ekb.eg/article_48818_ab596ec23362b357377b375aadf34127.pdf
dx.doi.org/10.21608/jfds.2015.48818
LEAD AND CADMIUM CONTENTS IN NILE WATER, TILAPIA AND CATFISH FROM ROSETTA BRANCH, RIVER NILE, EGYPT.
Hala
Bayomy
Food Science and Technology Department. Faculty of Agriculture, Damanhour University. Behira, Egypt.
author
M.
Rozan
Food Science and Technology Department. Faculty of Agriculture, Damanhour University. Behira, Egypt.
author
H.
Ziena
Food Science and Technology Department. Faculty of Agriculture, Damanhour University. Behira, Egypt.
author
text
article
2015
eng
Lead and cadmium were determined in water and muscle of Nile Tilapia ( Oreochromis niloticus )and Catfish (Clarias gariepinus) from the River Nile, Rosetta branch, Behira (Egypt) to assess the water pollution with those toxic metals. Fish samples were chosen from six sites to be analyzed. In the present investigation, Lead and Cadmium concentrations for water ranged from (1.1 to 2 µg L-1) and (0.5 to 1.9 µg L-1), respectively. The levels of lead and cadmium in fishes are much higher than in the water. Lead and cadmium concentrations ranged from (19.82 to 24.98) and (0.16 to 0.25) µg Kg-1in wet basis for tilapia fish and ranged from (13,05 to 19.89) and (0.19 to 0.29) µg Kg-1in wet basis for catfish, respectively. Lead and cadmium were found in higher concentration than those recommended by FAO/WHO for fish.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
6
v.
4
no.
2015
253
262
https://jfds.journals.ekb.eg/article_48821_381c68285d696582a638f0ed31be42af.pdf
dx.doi.org/10.21608/jfds.2015.48821
QUALITY IMPROVEMENT OF YOGHURT DRINK BY USING SOME MODERN APPLICATIONS : 1- Utilization of Sweet Whey and Some Dried Milk Products in Manufacture of Yoghurt Drink
A.
El-Ghandour
Animal Production Research Institute, Ministry of Agriculture.
author
M.
EL-Hawary
Food Science and Technology Dept., Fac. Agric., Tanta Univ.
author
B.
Harmella
Animal Production Research Institute, Ministry of Agriculture.
author
text
article
2015
eng
Yoghurt drink was made using cow's milk yoghurt (control) or yoghurt fortified with skim milk powder (SMP) or milk protein concentrate (MPC) or whey protein concentrate (WPC).The fortification ratios were 0.5%, 1.0%, 1.5% and 2.0% from above materials respectively. The prepared yoghurt mixes were heated to 85◦C/20 min, then cooled to 42◦C to be ready for inoculation with 2% yoghurt starter and incubation at 40◦C until setting. Resultant yoghurt was mixed with15% (w/w) sweet whey well in the blender for homogenization, then cooled in refrigerator at 5+ 2◦C and stored for 12 days. The addition powders had a significant effect on pH and acidity of different yoghurt drink samples .Increasing of milk powders increased T.S, via protein content .The viscosity values were increased as the percentage of additives increased which decreased wheying off since the lowest wheying off was noticed in MPC samples followed by SMP and last for WPC treated samples. Organoleptically, all fresh samples had the best score and accepted for 3 and 6 days of storage
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
6
v.
4
no.
2015
263
275
https://jfds.journals.ekb.eg/article_48824_456b72363547ead7b05ebc9f1a242e8d.pdf
dx.doi.org/10.21608/jfds.2015.48824