ORIGINAL_ARTICLE
Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics
Maltodextrin (0.5 , 2.0 % ) and Konjac (0.05, 0.1, 0.2 %) as a sources for soluble dietary fiber were used on kariesh cheese making to assess its influence on the viability starter bacteria (Lb. acidophilus LA-5, B. B-B12 and Str. thermophilus) used in kariesh cheese making, also to evaluate its effect on the properties of resultant cheese. All treatments were made, preserved at 4°C for 15 days, then chemically, microbiologically sensory evaluated, and compared with control. Results cleared that the dietary fiber addition increased the yield and the moisture of resultant cheese in comparing with the control. Total solids and Protein content have an opposite trend with increasing of dietary fiber addition ratio. Results revealed that all treatments were described with an access in the non protein nitrogen, the soluble nitrogen and TVFA%, in comparison with control. T.A% of cheese samples has a gradual increase throughout kariesh cheese shelf life. In addition, the adding of dietary fiber enhanced the vitality of bifidobacteria sp., whereas it numbers were adequately to health census of functional bacteria that were higher than (106 cfu/g-1) for their health effects.
https://jfds.journals.ekb.eg/article_35138_9a8569aa00b8670d8ea71bcbb57c8658.pdf
2018-01-01
1
5
10.21608/jfds.2018.35138
kariesh cheese
probiotic bacteria
dietary fiber
maltodextrin
konjac fiber
Esraa
Mohamed
1
Dairy Dept., Faculty of Agriculture,Mansoura University
LEAD_AUTHOR
M.
Abo-srea
2
Dairy Dept., Faculty of Agriculture, Mansoura University
AUTHOR
EL –Tahra
Ammar
3
Dairy Dept., Faculty of Agriculture, Mansoura University.
AUTHOR
ORIGINAL_ARTICLE
Keeping Quality of Kareish Chees as Affected with Added Certein Spices and Herbs Oil as Antifungal Agents.
Kariesh cheese was made from pasteurized cow skim milk, acidified by yoghurt starter divided into three equal parts in addition to the control. Three types of spices and herbs oils were added, namely: Nigella (Black cumin) oil, cumin oil and clove oil, 0.5%, 0.75% and 1.0% respectively. Kariesh cheese was analyzed for chemical, microbiological and sensory characteristics when fresh and during refrigerated storage (5±2°C) up to 30 days. Gross composition of the resultant cheese samples was within the Egyptian for kariesh cheese. The pH values were decreased during storage period in control, but all treatments had lower pH values with increase ratios of spices and herbs oils. Kariesh cheese made with yoghurt starter (control) had less total solids, pH values, but an increase in titratable acidity, fat, total protein, SN was detected during storage period. The highest values of SN, TS, fat and total protein were observed in treatments (T2 and T3), and increased during storage period. The total bacterial count (×104) in control (2.65), T1 (2.80, 2.05 and 2.25), T2 (2.60, 2.90 and 2.65) and T3 (2.50, 2.78 and 2.60) and increased gradually during the storage. Coliforms were not detected during storage period, mold and yeast content also were not detected when fresh cheese in control and all treatments, but at the end of the storage period they were lower in all treatments T1 (1.02, 0.76 and 0.35), T2 (0.95, 0.85 and 0.52) T3 (0.80, 0.60 and 0.30) compared to control (1.77). Sensory evaluation of fresh kariesh cheese manufactured by adding 0.75% and 1% oil (T1, T2 and T3) gained higher score for appearance, body and texture and flavor than control at fresh cheese.
https://jfds.journals.ekb.eg/article_35145_bca5ae5e96e56a00f270dfbc06115b9f.pdf
2018-01-05
7
12
10.21608/jfds.2018.35145
A. E.
Saleh
abed.saleh@yahoo.com
1
Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt
The effects of substituting milk fat with different levels of inulin as a fat replacer on the chemical, microbiological and sensory characteristics of yoghurt were examined.Samples of yoghurt were kept in refrigerator at(5± 2Cº), and examined when fresh, and after 2, 3 and 7 days of storage. Chemical composition, microbiological contents and sensory characteristics were examined. The obtained results indicated that addition of inulin resulted in a significant increase in the total solids, moisture contents, and the development of titratable acidity. On the other hand, less whey syneresis was observed during the storage of the yoghurt samples. On the other hand, replacing of milk fat by inulin was of no significant effect on the fat content.Addition of inulin stimulated the growth of lactic acid bacteria. The colony forming units of total bacterial counts, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus increased up to the 3rd day of storage period, followed by decrease up to the end of the storage period. Sensory evaluations were almost stable during the first 7th days of storage, then decreased slightly until the end of storage the period. Yoghurt samples containing 1.2% of inulin showed minor difference in the sensory characteristics, compared with control, and of the most acceptable sample. In conclusion, inulin could be successfully used as a fat replacer in making of low fat yoghurt with additional nutritional benefits without affecting the physico-chemical properties of yoghurt.
https://jfds.journals.ekb.eg/article_35150_12d09114a2f09efa79401a403daea842.pdf
2018-01-01
13
17
10.21608/jfds.2018.35150
fat replacers
inulin
Quality of Yoghurt
Manal
Khodear
1
Food Technology Research Institute, Agriculture Research Center
AUTHOR
Abeer
Zayan
2
Food Technology Research Institute, Agriculture Research Center.
AUTHOR
A. A.
Tammam
aat@aun.edu.eg
3
Dairy Department, Faculty of Agriculture, Assiut University, Assiut.
LEAD_AUTHOR
M. A.
Mohran
4
Dairy Department, Faculty of Agriculture, Assiut University, Assiut
AUTHOR
ORIGINAL_ARTICLE
Isolation, Technological Characterization and Safety Assessment of Potential Adjunct Cultures of Lactic Acid Bacteria
Adjunct cultures are non-starter microorganisms contributing to the development of favorable flavor and texture during cheese ripening. The present study was designed to isolate and characterize potential adjunct cultures of lactic acid bacteria (LAB) from pickled Domiatti cheese and Ras cheese. Fifty-four cheese samples including 33 and 21 samples of pickled Domiatti cheese and Ras cheese, respectively were randomly collected from Mansoura city and villages in its vicinity and assessed for their flavor by panelists. Given the association of the adjunct cultures with typical flavor in cheese, cheese samples with "good" or "acceptable" flavor were further analyzed as a potential source of adjunct LAB cultures. A total of 162 suspected LAB isolates could be recovered from theses samples, of which 37 and 4 isolates were confirmed to belong to the Enterococcus and Lactobacillus genera, respectively. Further biochemical identification to the species level showed that the Enterococcus isolates involved Ent. faecalis (2 isolates), Ent. faecium (7 isolates), Ent. gallinarum (2 isolates), Ent. durans (1 isolate), Ent. mundtii (2 isolates), Ent. casseiliflavus (2 isolates), Ent. pseudoaavium (12 isolates), and Enterococcus spp. (9 isolates). Whereas, Lactobacillus isolates could be identified as Lb. plantarum (1 isolate) and Lactobacillus spp. (3 isolates). Enterococcus and Lactobacillus isolates were examined for technological properties including acidity development, proteolytic activity, and lipolytic activity. They showed phenotypic diversity in those technological characteristics. Isolates were also assessed for safety-associated traits including antibiotic resistance, biogenic amine production, and hemolytic activity. Enterococcus isolates showed resistance to several antibiotics and were able to produce the biogenic amines histamine and tyramine. Hemolytic activity could be also detected in thoseisolates. Lactobacillus cultures showed resistance to only 2 out of 9 antibiotics and were unable to produce histamine or tyramine. They did not also show hemolytic activity. This study presents a collection of Enterococcus and Lactobacillus isolates to be assessed for use as adjunct cultures based on their technological and safety-related traits.
https://jfds.journals.ekb.eg/article_35153_8e8b493806204517c436779f30841b9b.pdf
2018-01-10
19
29
10.21608/jfds.2018.35153
Adjunct cultures
Enterococcus
lactobacillus
proteolytic activity
lipolytic activity
Antibiotic resistance
biogenic amine
hemolytic activity
El-Tahra
Ammar
1
Dairy Department, Faculty of Agriculture, Mansoura University
AUTHOR
A.
El-Shazly
2
Dairy Department, Faculty of Agriculture, Mansoura University
AUTHOR
Samar
Zalma
3
Dairy Department, Faculty of Agriculture, Mansoura University
AUTHOR
W. M.
El-Sharoud
4
Dairy Department, Faculty of Agriculture, Mansoura University
AUTHOR
ORIGINAL_ARTICLE
Impact of High Hydrostatic Pressure on Composition and Quality of Yoghurt
Yoghurt was made of different levels of high hydrostatic pressure processing (HHP) (500, 600 and 700 MPa at 25oC for 10 min), compared with that made by using heat treatment (93oC for 20 min) as a control. The resultant yoghurts were analyzed for chemical, physicaland sensory properties. The pH during fermentation time was significantly higher for 700 MPa treated sample, compared to the other samples. The pressurized samples were lower in TS (P≤0.05) than heat treated sample (control). 500 MPa-treated sample had significant lower gel firmness, compared to other tested samples, whereas the highest value was recorded by 700 MPa. Applying 600 and 700 MPa of HHP on the used milk increased significantly the viscosity, compared to 500 MPa and the control samples. Considerable decrease on wheying-off was observed when the milks were pressurized with all of the applied levels. The application of HHP (600 and 700 MPa/ 10 min) to yoghurt milk improved colour and taste of the resultant yoghurt, whereas 500 MPa decreased the most of the tested sensory properties.
https://jfds.journals.ekb.eg/article_35164_1880e77c43969611faf49bd7060ed628.pdf
2018-01-11
31
35
10.21608/jfds.2018.35164
High hydrostatic pressure
yoghurt
Composition and quality
Seham
Swelam
1
Dairy Department, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
LEAD_AUTHOR
ORIGINAL_ARTICLE
Composition and Quality of Soft Cheese Made from Milk Treated with High Hydrostatic Pressure
High hydrostatic pressure (HHP) with different levels (500 and 700 MPa at 25oC for 10 min) was applied on the milk being used in making of soft cheese. Chemical and physical properties of the resultant cheese were studied, compared to cheese made from pasteurized milk (72oC for 15 sec) as control. The coagulation time decreased significantly by applying HHP on milk cheese, compared to the control. 700 MPa increased (P≤0.05) the yield of cheese, compared to the other treatments. The pH was higher for cheese mad from 500 MPa-treated milk, compared to other treated samples. Using 700 MPa resulted in the lowest pH value. The lowest (P≤0.05) TS and fat contents were observed in cheese made from 700 MPa. The highest firmness was achieved by applying 500 MPa, whereas the lowest firmness was detected when 700 MPa was applied. The most sensory attributes were significantly improved in cheese made of HHP treated milk, compared to the control cheese.
https://jfds.journals.ekb.eg/article_35169_a7e64fa7b1ff8ded753446ae427081a0.pdf
2018-01-14
37
40
10.21608/jfds.2018.35169
High hydrostatic pressure
cheese
Composition and quality
Seham
Swelam
1
Dairy Department, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
LEAD_AUTHOR
ORIGINAL_ARTICLE
Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production
The prebiotic effect of three concentrations of thirteen crude plant extracts: eight aqueous extracts (rosemary, dill, garlic, ginger, flaxseeds, thyme, oat, and moringa leaves); and five Dimethyl sulfoxide (DMSO) extracts (rosemary, dill, garlic, ginger and flaxseeds) on ten different probiotic LAB was studied. Some strains (Lactobacillus brevis KP653, Lactobacillus delbrueckii subsp. lactis KP645, and Lactobacillus acidophilus CHA2) were sensitive to the plant extracts, and relative decline in the growth was noticed. While, Lactobacillus delbrueckii subsp. delbrueckii KT615, Bifidobacterium longum 141B, Lactobacillus plantarum KP623, Lactobacillus delbrueckii subsp. bulgaricus YASH2, Lactobacillus johnsonii A1, Lactobacillus casei YA1, and Streptocccus thermophilus T11 were positively influenced with the presence of some extracts. Sixteen synbiotic yoghurt trials were prepared, which produced well-formed set-yoghurt style, similar or close to the control in appearance. Total acceptability scores ranged between 76 and 98%. The highest value was recorded for the control, followed by yoghurt containing rosemary, dill, flaxseeds, thyme, oat, and moringa. While the lowest overall score was recorded for yoghurt containing garlic.
https://jfds.journals.ekb.eg/article_35175_60545cb12d40429b9837766e0d59bf7c.pdf
2018-01-14
41
49
10.21608/jfds.2018.35175
Nutraceutical
probiotics
prebiotics
synbiotic
yoghurt
M. A. E.
Gomaa
m.gomaa@alexu.edu.eg
1
Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University
LEAD_AUTHOR