ORIGINAL_ARTICLE
INCIDENCE OF PATHOGENIC Aeromonas SPP. IN MILK AND CERTAIN DAIRY PRODUCTS COLLECTED FROM DAKAHLIA GOVERNORATE
Two hundred samples of raw milk and dairy products were examined for enumeration, isolation and identification of Aeromonas species. 10 ml/gm of each analyzed samples were added to 90 ml sterilized trypticase soya broth ampicillin, incubated at 28°C for 24h or 6 ±2°C for 7d to enrich Aeromonas spp. Plating on two media starch ampicillin agar (SAA) and bile salts irgasan brilliant green agar (BSIBG), incubated for 24 h at 28°C. Positive samples were enumerated, comparing cold with warm enrichment and between (SAA) and (BSIBG), then isolates were identified. Viability of Aeromonas hydrophila, Aeromonas caviae and Aeromonas sobria in the presence of lactic acid bacteria were studied too. (BSIBG) agar and warm enrichment were better than (SAA) and cold enrichment in isolation of Aeromonas spp. Kareish cheese has the highest contamination rate (30%) by Aeromonas spp., followed by raw cow's milk samples (28.6%). Raw goat's milk samples were the lowest contamination among all of the raw milk samples. The contamination rate of ice-cream samples was also of the lowest among all of the analyzed samples. (6.4 x104) and (0.02 x103) CFU/ml were the maximum and minimum detected populations of Aeromonas spp in raw cow's milk and ice-cream samples on (BSIBG) agar and (SAA), respectively. A. hydrophila, A. caviae and A. sobria were detected in all contaminated samples, but at varying degrees. Studying the presence of Aeromonas spp in raw milks and some dairy products then identification of the isolates in Dakahlia Governorate were the aim of this work.
https://jfds.journals.ekb.eg/article_82501_4a24f9011f12f8a5bc2d09e71151965c.pdf
2010-11-01
641
650
10.21608/jfds.2010.82501
isolation
identification
Aeromonas spp
milk and dairy products
I.
Abou Ayana
1
Dept. of Dairy Res., Food Technology Res. Inst. Agric. Res. Center, Giza, Egypt
AUTHOR
A.
Gamal El Deen
2
Dept. of Dairy Res., Food Technology Res. Inst. Agric. Res. Center, Giza, Egypt
AUTHOR
ORIGINAL_ARTICLE
COMPARATIVE EFFECTS OF DIFFERENT DIETARY OMEGA- FATTY ACIDS ON GROWTH PERFORMANCE AND SERUM LIPID COMPOSITION IN RATS
Comparitive effects of different dietary omega fatty acids on growth performance and serum lipids composition in rats were investigated using male weaning albino rats (120 rats) fed for two weeks a semipurified diet (basal diet) before being fed the experimental diets. The rats were randomly divided into eight groups of 15 rats each. Each group of rats was fed a single experimental dietary oil or an oils mixture as the sole source of fat for three months. Growth performance; composition of serum lipoprotein; and fatty acids composition of serums of rats were investigated. Results revealed that the growth performance of rats was improved when rats fed on flaxseed oil (FO) high in (omega-3) fatty acids followed by corn oil (CO) high in (omega-6) fatty acids; oilve oil (OO) high in (omega-9) fatty acids; and finally palm oil (PO) high in saturated fatty acids, respectively. Serum lipids of rats fed the dietary PO showed the highest total lipids (TL), while those fed (FO) showed the lowest. Total cholesterol (TC) contents increased as the dietary oils increased in the degree of saturation. Rats fed PO showed the highest TC content. However, data showed no clear differences in TC among rats fed dietary FO; CO; and OO. Nevertheless, they were less than those found with dietary PO. CO was less effective, to some extent, when incoperated with OO than incoperated of FO with OO . Feeding rats on the dietary mixture of FO/CO/OO (1:1:1) further decreased the TC content. High denesity lipoprotein-cholesterol (HDL-C) showed the same trend as for triglycerides TG and TC. Feeding rats FO showed the highest HDL-C representing 52.57% of the TC content. Dietary PO (saturated), on the other hand, showed the lowest HDL-C representing 13.39% of the TC content. Data revealed that the fatty acids composition of the serum lipids were markedly affected according to the type of dietary oil used.
https://jfds.journals.ekb.eg/article_82502_e2b48cd603e61f860196f7b585960096.pdf
2010-11-01
651
668
10.21608/jfds.2010.82502
Omega (n)-fatty acids
Growth performance
serum lipid
Fatty acids composition
Flaxseed oil
Corn Oil
oilve oil
palm oil
Total cholesterol
high denesity lipoprotein-cholesterol
low denesity lipoprotein-cholesterol
O.
Barbary
1
Faculty of Agric. (Saba Basha), Univ. of Alexandria.
AUTHOR
O.
Abou-Samaha
2
Faculty of Agric. (EL Shatby), Univ. of Alexandria.
AUTHOR
M.
Zieton
3
Faculty of Agric. (Saba Basha), Univ. of Alexandria.
AUTHOR
Nahla
Zeid
4
Faculty of Agric. (Saba Basha), Univ. of Alexandria.
AUTHOR
ORIGINAL_ARTICLE
PHYSICOCHEMICAL PROPERTIES OF YOGHURT FORTIFIED WITH DIFFERENT ZINC SALTS
Fresh buffalo’s milk of 6% fat was heated. Each of three zinc salts (Zinc gluconate, zinc sulphate and zinc acetate) was added to individual milk sample at levels of 30 mg Zn/L milk with the addition to the control treatment. Then, cooled, and inoculcated with 3% mixed culture of Lactobacillus delbrueckii sub sp. bulgaricus and Streptococcus salivarius sub sp thermophilus. and incubated at 42°C until firm curd was formed at pH 4.6. The resultant yogurt was kept in refrigerator (6±1°C) for 10 days. Results showed a reduction in pH values, lactose content and the wheying off resulting in from the prepared yoghurt which supplemented with zinc salts. Whereas, an opposite trend was noticed for acidy, curd tension. While, yoghurt supplemented with zinc acetate recorded the highest value of acetaldehyde content. Moreover the zinc sulphate gained the highest viscosity till the 7 th day of storage. Concerning the sensory properties, enriching yoghurt with zinc gluconate recorded the highest score in flavor, body & texture.
https://jfds.journals.ekb.eg/article_82504_7f21033cda00db10370916826856b856.pdf
2010-11-01
669
679
10.21608/jfds.2010.82504
Zinc.fortification. yoghurt
Wafaa
El-Sabie
1
Dairy Chemistry Dept., Animal Production Res. Inst., Agric. Res. Center, Dokki, Giza, Egypt
AUTHOR
M.
El-Abd
2
Dairy Science Dept.,Fac. Agric., Cairo Univ.
AUTHOR
M.
Al-Assar
3
Dairy Science Dept.,Fac. Agric., Cairo Univ.
AUTHOR
M.
Hassan
4
Dairy Chemistry Dept., Animal Production Res. Inst., Agric. Res. Center, Dokki, Giza, Egypt
AUTHOR
ORIGINAL_ARTICLE
FLOW AND STRUCTURAL CHARACTERISTICS OF CONCENTRATED FROZEN BUFFALO’S MILK
The effects of freezing and heat temperature on the rheological behavior and structural of buffalo's milk samples were studied. Rheological properties of raw, pasteurized, whole and skim milk during freezing period of 12 weeks at (-22 ºC ± 2) were measured in a rotational viscometer at temperature (30˚C). Differences between shear stress values of ascending and descending curves were negligible so, no remarkable hysteresis was observed. Obtained shear stress values were found to be dependent on type, treatment and fat content of the milk. The maximum obtained of shear stress values for pasteurized whole milk and raw whole milk were 30.9 and 30.7 dynes/cm2 at shear rate 1312 s-1 for pasteurized whole milk and raw whole milk, respectively. The obtained flow curves for the raw skim milk showed almost linear relationship between shear stress and shear rate values, which in turn express a Newtonian behaviour. Increasing the fat in milk did not greatly influence the obtained shear stress values as well as the linear characteristic of the obtained flow curves.
Pasteurized milk either whole milk or skim milk being frozen at (-22 ºC ± 2) gave the highest viscosity values, compared with that of the other tested raw milk samples. Freezing storage for 12 weeks caused an increase in the values of consistency coefficient of (k- values) of frozen milk concentrates, while the flow behaviour index (n-value) tended to be slightly lower than the unity indicating a shifting towards the non-Newtonian behaviour of the milk concentrates.
Transmission electron micrographs (TEM), of fresh and frozen whole concentrated milk obtained from ultrafiltration of whole milk caused changes in size, distribution, and average diameter of casein micelles. The fresh whole concentrated milk from UF showed a roughly spherical shape, in various sizes. The appearance of frozen whole concentrated milk from UF milk concentrated three times (3X) also exhibited nearly spherical shapes with a wide range of sizes.
https://jfds.journals.ekb.eg/article_82505_937537bbcaef710f1d08c4b810c5990f.pdf
2010-11-01
681
695
10.21608/jfds.2010.82505
Frozen buffalo's milk
Flow parameters
viscosity
Microstructure
Z.
Hassan
1
Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra El- Khaima, Cairo, Egypt.
AUTHOR
M.
Hofi
2
Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra El- Khaima, Cairo, Egypt.
AUTHOR
M.
Abo El Naga
3
Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra El- Khaima, Cairo, Egypt.
AUTHOR
ORIGINAL_ARTICLE
EVALUATION OF SOME MULBERRY SPECIES AND THEIR SUITABILITY FOR PROCESSING JAMS
Three species of mulberry fruits namely white mulberry (Morus alba L.),red mulberry (Morus rubra L.)and black mulberry (Morus nigra L.) cultivated in Egypt as well as the comparison between the antioxidant activity of fresh fruits and jams prepared from selected species were evaluated. Results showed that protein content was 1.38, 1.24 and 1.15%, total sugars 12.75, 15.25 and 16.03% in black, red and white mulberries, respectively. Reducing sugars varied from 11.32 to 14.00% in black, red and white mulberries and total lipids ranged from 1.08 and 1.75% in black and red mulberry fruits. Also, crude fibre was 1.60, 2.17 and 2.28% in three mulberry species while pH value ranged from 5.49 and 5.80. Results also indicated that black mulberry had the highest content of total phenolics, total flavonoids and anthocyanins content otherwise white mulberry had the lowest content. Fractionation of phenolic compounds in all mulberry species represented the highest content of protocatechuic meanwhile both red and white mulberries had moderate contents of p.hydroxybenzoic acid. The mineral analysis showed that potassium was the most abundant element in all three mulberry species. Both black and red mulberries had high calcium content followed by sodium and magnesium. At the same time, red mulberry had the highest content in iron and zinc compared with the other two species. Results also showed that BHT had the highest antioxidant activity compared with fresh mulberry fruits or jams prepared from these fruits (92.95%). Fresh black mulberry had the highest antioxidant activity (86.46%), while fresh red and white mulberries recorded 60.35 and 55.31%, respectively. Jams prepared from three mulberry species gave the lower antioxidant activity. The sensory assessment indicated that jam prepared from black mulberry recorded the best sensory properties followed by red mulberry jam while the lowest score for taste, odor and texture was observed in jam prepared from white mulberry.
https://jfds.journals.ekb.eg/article_82507_c93b834d0f5feae683aa19285f8fd56a.pdf
2010-11-01
697
707
10.21608/jfds.2010.82507
Mulberry
Morus alba
Morus rubra
Morus nigra
chemical characteristics
James
G.
Abd EL-Malak
1
Horticultural Crops Processing Res. Dept., Food Technology Res. Inst.,Agric. Res. Center, Giza, Egypt
AUTHOR
Faten
EL-Kasas
2
Horticultural Crops Processing Res. Dept., Food Technology Res. Inst.,Agric. Res. Center, Giza, Egypt
AUTHOR
S.
Youssef
3
Horticultural Crops Processing Res. Dept., Food Technology Res. Inst.,Agric. Res. Center, Giza, Egypt
AUTHOR
ORIGINAL_ARTICLE
EFFECT OF FERMENTATION AND AUTOCLAVING ON CHEMICAL AND PHYSICAL CHARACTERISTICS OF WHEAT MILLING BY-PRODUCTS AND ITS EFFECTS ON BREAD-MAKING.
In the present study, wheat milling by-products especially with high fiber content (i.e. fine bran, coarse bran, brown shorts and white shorts) were used in replacing part of wheat flour to the production of high fiber bread. Our aim was to produce good quality wheat bread containing up to 10 - 20 % of dietary fiber (DF)by using some treatments (fermentation and autoclaving) of wheat by-products (bran- shorts) to optimizing the baking process. The breads containing 20 % wheat bran on a flour basis had low volume and poor crumb structure. Reduction of bran particle size improved crumb structure and mouth feel but the volume of the bread was not improved. Pre-fermentation of the wheat bran or shorts with yeast or with auto-fermentation improved loaf volume and crumb structure, and bread had added flavor.
https://jfds.journals.ekb.eg/article_82508_fcfde3b1745cb63e1c4e7d7a401cd487.pdf
2010-11-01
709
724
10.21608/jfds.2010.82508
S.
Soliman
1
Food Technology Research Institute. Agric. Res. Center, Giza, Egypt
AUTHOR
A.
El-Karamany
2
Regional Center for Food and Feed, Agric. Res. Center, Giza, Egypt
AUTHOR
Neamat
Bassuony
3
Regional Center for Food and Feed, Agric. Res. Center, Giza, Egypt
AUTHOR
W.
El-Reffaei
4
Regional Center for Food and Feed, Agric. Res. Center, Giza, Egypt
AUTHOR
ORIGINAL_ARTICLE
THE USE OF DIFFERENT TYPES OF SKIM MILK POWDER IN MAKING YOGHURT FROM GOAT’S MILK
Goat’s milk yoghurt (GMY) was manufactured without (the control) or with fortification of milk with cow’s skim milk powder (CSMP) or goat’s skim milk powder (GSMP) to 14 and 16 % TS content.
Gross chemical composition and some properties of the fresh and stored yoghurt were affected by both amount and type of SMP used. The use of GSMP mostly increased the values of TS, carbohydrate, acidity and acetaldehyde and decreased the values of fat, protein, ash and TVFA when compared with the corresponding values of yoghurt made with CSMP.
Curd tension (CT) was significantly increased when GSMP was used and the highest CT values were correlated with the minimum curd syneresis (CS). The control yoghurt had the lowest CT and the highest CS values.
Fortification of GM with SMP was quite important to improve the sensorial properties of the resultant yoghurt. The use of GSMP enhanced the specific flavour of Goat’s milk in the product, whereas CSMP overcome such flavours. This was the main goal of the present study to meet the different desires of the consumers.
https://jfds.journals.ekb.eg/article_82510_eb007b67d56bb264a23c02bb3f4140c9.pdf
2010-11-01
725
733
10.21608/jfds.2010.82510
Eman
Ibrahim
e_ibrahim1972@yahoo.com
1
Dairy Dept., Fac. Agric., Kafr El-Sheikh Univ., Kafr El-Sheikh, Egypt
LEAD_AUTHOR
ORIGINAL_ARTICLE
UTILIZATION OF MILK PERMEATE IN THE MANUFACTURE OF SPORTS DRINKS
The purpose of this study was utilization of milk permeate in the manufacture of sports drinks. The milk permeate contained 6.1% total solids, 4.2%lactose and 0.54% ash. The permeate was treated by going through several processes, which included; heat treatment, fermentation and clarification. Strawberry and mango homogenates were prepared and stored at -20oC until use. Fruit beverages were prepared using the pretreated permeate and fruit homogenates at ratio of 3:1 (v/w). Sports drinks were chemically analyzed and organoleptically evaluated when fresh and every 5 days until 15 days of storage in refrigerator. The results revealed that milk permeate was a good source for the essential electrolytes such as calcium, potassium, sodium, magnesium and phosphorus which may be taken as sports drinks after normal or vigorous exercise to replace sweat lost. Using strawberry or mango greatly increased calcium, potassium, sodium, magnesium and phosphorus content in the prepared drink. Mango was better source for potassium and magnesium comparing to strawberry, whereas strawberry was better one with respect to calcium and phosphorus.
Sensory evaluation indicated that the two sports drinks with fruits had better acceptability as a compared to the plain (control) one.
https://jfds.journals.ekb.eg/article_82511_0bb396cfc267b8d51236a61d5248f11c.pdf
2010-11-01
735
742
10.21608/jfds.2010.82511
Milk permeate. Mango
strawberry
Sports drinks
H.
Hattem
drhamedhatem@yahoo.com
1
Animal Production Research Institute, ARC, Dokki, Giza
AUTHOR
Elham
Abouel-Einin
2
Animal Production Research Institute, ARC, Dokki, Giza
AUTHOR
N.
Mehanna
nabilmehanna@yahoo.com
3
Dairy Dept., Fac. Agric., Kafr Elsheikh Univ.
AUTHOR