ORIGINAL_ARTICLE
USING GOAT'S MILK IN MAKING THREE TYPES OF SOFT CHEESE
Three types of white cheese namely Domiati, Akawi and Halloumi were madefrom goat’s milk using yoghurt starter consisting of Streptococcus thermophilius and Lactobacillus delbrueckii sub sp. Bulgaricus (1:1) as a starter and rennet with addition of sodium chloride and calcium chloride. The three types of cheese were kept in refrigerator at 5oC for chemical analysis (fresh and after 15 and 30 days).
The current study showed variations in yields, recovered protein, TS and fat which significantly increased in the three types of cheeses, while fat/DM, TVFA's SN/TN and NPN/TN of the three types of cheeses made from goat's milk were not affected significantly.
Organoleptic properties of Domiati, Akawi and Halloumi cheeses differed in the score points for flavors, body and texture, saltiness and appearance. Fresh Akawi cheese gained the highest record in flavor and body and texture. It could be also noticed that the organoleptic properties slightly improved by pickling of the three types of cheese.
https://jfds.journals.ekb.eg/article_81950_9b8dac6ef8abb7b5af0ae3c7be5cfaab.pdf
2011-05-01
251
260
10.21608/jfds.2011.81950
Hanaa
Sakr
1
Animal Production Res. Inst., Agric. Res. Cent., Ministry of Agriculture
AUTHOR
Eman
Mohamed
2
Animal Production Res. Inst., Agric. Res. Cent., Ministry of Agriculture
AUTHOR
Neamah
Attalla
3
Animal Production Res. Inst., Agric. Res. Cent., Ministry of Agriculture
AUTHOR
ORIGINAL_ARTICLE
INHIBITION OF MYCOTOXIN- PRODUCING FUNGI ISOLATED FROM KARISH CHEESE BY LACTOBACILLI STRAINS
Food- borne fungi cause serious spoilage and some species can produce toxic metabolites (mycotxins), produce serious health problems. Fungi were isolated from forty samples of fresh Karish cheese, collected from Giza governorate, using malt extract and potato dextrose agar media at 25 ΟC. The results indicate that members of Penicillum spp. and Aspergillus spp. were the mainly contaminated molds of all the tested samples. Members of Penicillum spp. (P. roqueforti, P.corylophilum and P. chrysogenum) and Aspergillus spp. (A. flavus and A. niger). Spectrum of antifungal activity of Lactobacillus casei CH-1, L. bulgaricus CH-2 and L. plantarum (ATCC 8014) were investigated. Among tested strains L.plantarum (ATCC 8014) strain had a strongest inhibitory activity against all isolated of molds from Karish cheese samples. The disc diffusion method was used to evaluate the zone of fungal growth inhibition at various volume of cell-free supernatant. Minimal inhibition concentration (MIC) and minimal fungicidal concentration (MFC) of cell-free supernatant were determined. Cell-free supernatant of L.plantarum (ATCC 8014) culture in Karish cheese was studied. No moldes could be observed till 30 days of storage. Therefore, addition of cell-free supernatant from L.plantarum (ATCC 8014) to Karish cheese is a good bio-preservatives, preventing fungal spoilage and consequently mycotoxin formation in Karish cheese and recommended to extent the shelf life.
https://jfds.journals.ekb.eg/article_81951_4520b308993a05ede75a596148281212.pdf
2011-05-01
261
270
10.21608/jfds.2011.81951
lactic acid bacteria
Antifungal
MOLDS
Karish cheese. Cell-free supernatant
A.
Abd El Fattah
1
Food Toxicology and contaminants Dept., National Res. Center, Egypt
AUTHOR
Yahya
Abd El-Monoem
2
Home economies Science, Fac. Specific Education. Minufiya Univ., Egypt
AUTHOR