eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2011-02-01
2
2
69
78
10.21608/jfds.2011.81841
81841
Original Article
QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus
K. Kebary
1
Iman Yousef
2
Hoida El-Shazly
hammaetl@yahoo.com
3
W. Rajab
4
Dairy Sci. and Tech. Dept., Fac. Agric., Minufia Univ., Shibin El-Kom.
Food Technology Res. Ins., Agric. Res. Center, Giza, Egypt.
Food Technology Res. Ins., Agric. Res. Center, Giza, Egypt.
Food Technology Res. Ins., Agric. Res. Center, Giza, Egypt.
Five Ras cheese treatments were made by replacing normal cheese starter with Lactobacillus rhamnosus. Cheese treatments were microbiologically, chemically and organoleptically evaluated when fresh and after 1,2,3 and 4 months. Moisture content decreased, while total nitrogen, fat, ash, titratable acidity, soluble nitrogen, total volatile fatty acids (TVFA), Shilovich number and score of organoleptic properties increased by replacing the normal cheese starter with Lactobacillus rhamnosus, and the increases were proportional to the rate of replacing. Moisture content of all cheese treatments decreased during ripening period, while fat, total nitrogen, water soluble nitrogen, Shilovich number, TVFA and scores of organoleptic properties increased. Lactobacillus rhamnosus counts increased during the first month of ripening period then decreased. Cheese treatment (T4) being made, with adding 1.0% Lactobacillus rhamnosus exhibited the highest count, and even after the ripening period, it contained higher count of probiotic bacteria than that should be present to achieve the therapeutic effect. Also this cheese treatment was the most acceptable cheese treatment.
https://jfds.journals.ekb.eg/article_81841_24eee17f1ac58ba381a379cafb6c4190.pdf
Ras cheese
Probiotic bacteria – Hardness – Cheese quality
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2011-02-01
2
2
79
90
10.21608/jfds.2011.81842
81842
Original Article
REDUCING THE LOSSES IN YIELD, QUALITY AND PROFITABILITY OF SUGAR BEET ROOTS RESULTED FROM PROCESSING DELAY USING POTASSIUM FERTILIZATION
H. Hassan
1
Sahar Mostafa
2
M. Osman
3
Sugar Crops Res. Inst., Agric. Res. Centre, Giza, Egypt.
Sugar Crops Res. Inst., Agric. Res. Centre, Giza, Egypt.
Sugar Crops Res. Inst., Agric. Res. Centre, Giza, Egypt.
Under El-Minia Governorate conditions sugar beet is processed in Abou Korkas factory after the end of cane milling season during last week of April and beginning of May. Whenever, high temperature and low humidity are prevailing during beet maturity period. So, therefore, this trail was conducted at Mallawi Agric. Res. Station, El-Minia, Egypt, during 2008/2009 and 2009/2010 seasons to study the losses in yield and quality of sugar beet as affected by various potassium fertilizer levels and post-harvest delaying of crop delivery to the factory. Potassium fertilizer levels, i.e. zero, 24 and 48 kg K2O/fed. and post harvest delaying periods were zero (at harvest time), two, four, six and eight days after-harvest.
The obtained results revealed that the highest values of pol% (18.13%), rendement (14.97%), roots yield (29.06 tons/fed) and recoverable sugar yield (4.33 tons/fed.)of sugar beet could be achieved at 24 kg K2O /fed.compared with levels of zero and 48 kg K2O/fed. Data also showed that the increase in time elapse between harvesting and processing (from 0 to 8 days) exhibited to gradual increase in pol%, α-N, Na and K contents as well as sugar recovery% of sugar beet. On the contrary, roots and recoverable sugar yields were contrary decreased.
Therefore, fertilization of sugar beet with 24 kg K2O/fed. and delivered in the day are recommended under Middle Egypt conditions (El-Minia Governorate conditions) for increasing beet grower income because it minimized lowest value in the loss of total return per fed as compared with the other potassium fertilizer levels, i.e. zero and 48 kg K2O/fed.
https://jfds.journals.ekb.eg/article_81842_1eda4e8ddd0cb39441a5c76cb942223e.pdf
Sugar beet
K2O level
sugar recovery%
pol
% and LE
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2011-02-01
2
2
91
100
10.21608/jfds.2011.81843
81843
Original Article
UTILIZATION OF TURMERIC AS A NATURAL PIGMENT IN RAS CHEESE
Hoida El-Shazly
hammaetl@yahoo.com
1
H. El-Tawil
2
M. Hammam
3
Dairy Research Dept., Food Technology Res. Inst., ARC
Dairy Research Dept., Food Technology Res. Inst., ARC
Dairy Science Dept., Fac. Agric. El- Fayoum University
The research on curcumin has received a considerable attention due to its pronounced medical and industrial properties. Turmericas a natural pigment with its active component curcumin was used in this study in the manufacture of Ras cheese as a replacer to annatto. Ras cheese was manufactured in triplicate with replacement of annatto by addition of 0%, 0.5, 1%, 1.5%, 2% and 2.5% turmeric. Cheeses were ripened at 12±2°C for 3months. Chemical analysis for moisture, fat, salt in moisture, pH, acidity, total nitrogen content (TN), water soluble nitrogen (WSN) andtotal volatile fatty acids (TVFA) were determined as well as bacteriological analysis to the treatments. Sensory evaluation of Ras cheese was performed when fresh and during ripening every month .The cheeses were graded for characteristics “Flavor/aroma, body/texture and appearance”. The percentage of moisture decreased and the salt % increased in all matured Ras cheese especially in the samples ripened for 90 days. The fat content %, the mean values for TN%, WSN/TN% and TVFA increased along with the increase in turmeric concentrations in all of the treatments. Sensory evaluation of the Ras cheese samples manufactured with 0.5 % and 1% turmeric exhibited more acceptable sensory evaluations than the cheese samples made with higher turmeric concentrations compared with the control cheese manufactured with annatto.
To conclude, turmeric could be used as a natural pigment in the dairy products that may help focus on its beneficial medical and industrial properties.
https://jfds.journals.ekb.eg/article_81843_3b0e9b34d50e9e4eb7b1a8f60bd139a5.pdf
Tumeric– Ras cheese
Chemical composition – Sensory properties