Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
01
Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk
65
72
EN
Shaymaa
S.
Bakry
Food Technology Res. Institute, Agricultural Research Center, Giza, Egypt
M.
A.
Mohran
Dairy Science Department, Assiut University, Egypt
Nanis
H.
Gomah
Dairy Science Department, Assiut University, Egypt
E.
A. Y.
Essawy
Food Technology Res. Institute, Agricultural Research Center, Giza, Egypt
10.21608/jfds.2017.37118
Nine samples of raw milk; 3 buffalo, 3 cow and 3 mixed (1 buffalo: 1 cow) were exposed to different periods of microwave treatment (0second, 30 seconds, 60 seconds, 90 seconds, 120 seconds, 150 seconds and 180 seconds) to evaluate changes in chemical composition and microbial load in milk samples during microwave treatments. Also, these samples were stored for 7 days at refrigeration temperature to follow up changes in chemical composition and microbiological status during storage. In addition, a comparison between pasteurized and microwaved milk was carried out. Results showed that moisture content was decreased with prolonging microwave periods while fat, protein, ash, specific gravity and acidity were increased. Total bacterial count, lactic acid bacteria, lipolytic bacteria, proteolytic bacteria, Psychrotrophic bacteria, yeasts and molds count were decreased or disappeared with prolonged time of microwave treatment and no coliform bacteria were detected after treatment. At the same time, pasteurized milk was higher in moisture content than in microwaved milk but lower in acidity, protein, ash and fat contents. Total bacterial count, lipolytic, proteolytic and psychrotrophic bacterial counts were higher in pasteurized than microwaved milk samples. No coliform bacteria, yeasts, molds and L.A.B. were detected neither in microwaved milk nor in pasteurized milk.
microwave,Milk,pasteurization,microbiological evaluation,Coliform bacteria,Chemical composition
https://jfds.journals.ekb.eg/article_37118.html
https://jfds.journals.ekb.eg/article_37118_d9fdbb2811c2ec1a9297f0166ba0ae98.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
01
Utilization of Whey and Permeate to Produce Single Cell Protein by Using some Yeasts
73
77
EN
M.
S.
Gomaa
Dairy Sci. Dept., Faculty of Agriculture, Mansoura Univ.
M.
M.
Abo-Srea
Dairy Sci. Dept., Faculty of Agriculture, Mansoura Univ.
Eman
L.
Mostafa
Anim. Prod. Res. Institute, Agric. Res. Cent., Giza.
Doaa
M.
Fathy
Anim. Prod. Res. Institute, Agric. Res. Cent., Giza.
10.21608/jfds.2017.37123
The aim of work was to utilize the by-products such as whey or milk permeate to produce single cell protein and to reduce the environmental pollution from three individual yeast strains (<em>Kluyveromyces fraglis</em>, <em>Kluyveromyces lactis or Saccharomyces cervesiae</em>). All of these were cultivated at the optimum condition for 48 and 96 hr by using whey, permeate or YM as media. The obtained results indicated that <em>Kluyveromyces fraglis</em> achieved the highest growth (22 x 10<sup>6</sup> cfu/ml) on the whey after 96 hr, and the yield of biomass (2.5 gm/L) after 96 hr., followed by <em>Kluyveromyces lactis</em> and <em>Saccharomyces cervesiae</em>. <em>K. fraglis</em> achieved the highest value of BOD (58.1 mg/L) on the permeate after 96 hr, and the removal and consumed lactose (37 %) on permeate after 96 hr.
whey,Permeate,S.C.P,Kluyveromyces fraglis,Kluyveromyces lactis or Saccharomyces cervesiae,BOD
https://jfds.journals.ekb.eg/article_37123.html
https://jfds.journals.ekb.eg/article_37123_0c31bb5b321d5f52ec5550242712a04a.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
07
Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase.
79
86
EN
M.
S.
Darwish
Dairy Department – Faculty of Agriculture – Mansoura University
M.
A.
Taher
Department of Agricultural Chemistry - Faculty of Agriculture- Mansoura University
10.21608/jfds.2017.37125
Purification of transglutaminase (TGase) isolated from leaves of rosemary (<em>Rosmarinus officinalis </em>L) carried out by three steps including protein precipitation with using ammonium sulfate (40-80%), followed by elution into ion exchange column (DEAE-Sephadex A-50). The further purification of dialyzed fractions were applied on Sephadex G-100. The purified enzyme eluted from gel filtration column (Sephadex G-100) had 26.51 yield associated with increased about 6.3 in fold of purification. The optimum pH for rosemary TGase was 6.0 and the highest activity of this enzyme associated with incubated at 60°C for catalytic reaction of Z-Gln-Gly and hydroxylamine. The TGase was stable following heating up to 70 for 15 min, while a complete loss of TGase activity was associated with exposing to 90°C for 5 min. The exposure of TGase to salt concentrations ranging from 2-4% did not effect on its activity. However increased NaCl concentrations of 5-14% caused a decline in the activity. The effects of cross-linked by different concentrations of TGase (2.5, 5 and 10U/g protein) on chemical, sensorial and textural of Kareish during 15 days of storage period were studied. The Kareish cheese chemical composition presented to be affected by using different concentration of TGase. The moisture and yield were the highest values in cheese made by 10U/g protein of TGase, while pH was the lowest value in the same treatment, compare with other concentrations of TGase and control. Kareish cheese made by using 10 10U/g protein of TGase receive high scores in sensorial properties. Hardness, adhesiveness, gumminess and chewiness values were decreased significantly (<em>P> </em>0.05) in Kareish cheese made with TGase than control.
Kareish cheese- Transglutaminase – Rosemary – Cross-linked – Purification – Texture properties
https://jfds.journals.ekb.eg/article_37125.html
https://jfds.journals.ekb.eg/article_37125_e833ae4a9d0ca626c8e399f1a7b571df.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
15
Antimicrobial Effect for Both of Carboxy Methyl Cellulose and Chitosan Treated with Ferulic Acid or Nanosilver Particles as Edible Coatings used for Some Refrigerated Beef Samples
87
91
EN
A.
A.
El-Refai
Food Industries Dept., Faculty of Agriculture, Mansoura University, Mansoura, Egypt.
A.
M.
Hassan
Food Industries Dept., Faculty of Agriculture, Mansoura University, Mansoura, Egypt.
Kh.
Nagy
Food Technology Research Institute. Agricultural Research Center. Giza, Egypt.
M.
M.
Rabie
Food Industries Dept., Faculty of Agriculture, Mansoura University, Mansoura, Egypt.
10.21608/jfds.2017.37128
Two edible coatings namely carboxy methyl cellulose (CMC) and chitosan were examined as edible coatings either alone or with addition of ferulic acid or silver nanoparticles for some refrigerated beef samples. During 12 days experiment, the microbiological quality was carried out by examining some spoilage and pathogenic bacteria. The examined bacteria were total viable count, <em>salmonella</em> and<em> shigella</em>, <em>Staphylococcus</em> spp. plus molds and yeasts. Obtained results showed that using of chitosan has better effect than CMC as an edible coating of meat. In addition, results showed that addition of ferulic acid to either CMC or to chitosan increased the reduction percent of all examined bacteria, and moreover, the use of silver nanoparticles with either CMC or chitosan increased the removing percent of examined bacteria. This results indicated that addition of silver nanoparticles was more efficient in removing of viable bacteria than ferulic acid with chitosan than that of CMC.
CMC,Chitosan,ferulic acid,silver nanoparticles,salmonella and shigella,Staphylococcus spp. molds and yeasts and meat
https://jfds.journals.ekb.eg/article_37128.html
https://jfds.journals.ekb.eg/article_37128_e96ba3ecd183e7260a1baf010248f5e6.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
16
Effect of Fat Replacers on the Quality of Low-Fat Munster-Like Cheese
93
98
EN
Monira
M. M.
Basiony
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
dryoussefremas@yahoo.com
Amal
M. M.
El-Nimer
Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Cairo, Egypt
A.
A .
El-Gandour`
Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Cairo, Egypt
10.21608/jfds.2017.37130
The effect of two fat replacers Simplesse<sup>®</sup>100 (as protein based fat replacers) and Slendid<sup>®</sup>200(as carbohydrate fat replacers) on the chemical composition ,rheological, microbiological and sensory qualities of low-fat Munster-like cheeses was investigated throughout the ripening period . The low fat cheese samples made with fat replacers were compared with full and low fat cheeses counterparts as controls. Cheeses were evaluated at 0, 30 and 60 days of ripening. The yield, moisture content and titratable acidity of the cheeses made with fat replacers were higher than those of low fat control cheese, whereas protein and total solids contents were lower. The used fat replacers had no effect on the proteolysis during cheese ripening, but enhanced the lipolysis. The use of fat replacers increased lipolytic bacteria and decreased yeast and moulds counts. Using of fat replacers decreased the hardness, adhesiveness, cohesiveness, gumminess and chewiness, and increased springiness. The sensory properties of low fat Munster-like cheese were improved by addition of fat replacers to the cheese milk.
Low fat Munster-like cheese,fat replacers
https://jfds.journals.ekb.eg/article_37130.html
https://jfds.journals.ekb.eg/article_37130_3732ad58b474c12544767642d0754eb1.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
25
Evaluation of White Soft and Processed Cheese Brands Available in the Egyptian Local Market and Manufactured According to the Egyptian Standard Specification
99
101
EN
Ebtisam
I.
Ghita
Dairy Science Department, Faculty of Agricultural, Cairo University
M.
N. A.
Hassan
Dairy Science Department, Faculty of Agricultural, Cairo University
E.
A.
Hamad
Dairy Science Department, Faculty of Agricultural, Cairo University
Y.
M.
Elaaser
Dairy Science Department, Faculty of Agricultural, Cairo University
10.21608/jfds.2017.37131
<span>Adulteration whether unintentional or intentional might usually be followed in order to increase the margin of profit. Sometimes the regulations or the standard specifications of the country indirecly help those processors, which lead to the appearance of the adulteration and of the occurrence of low nutritional value of the dairy products in the market, protected by these regulations or standard specifications. In this study fifty six samples of some white soft cheese (34 samples) and processed cheese (22 sample) were collected from the local market and analyzed for their chemical composition (fat%, protein%, total solids %) and the presence of starch. The obtained data revealed that most of the examined samples recorded very low protein and high fat contents, besides the presence of starch in only one brand of white soft cheese, and in most of processed cheese. The low protein content in white soft and processed cheeses, as well as the high content of the fat at the expense of protein. Using of starch to increase the total solids and also the use of hydrogenated vegetable oil and fats is an inevitable consequence of the loose items in the Egyptian standardization specification. Therefore, these specifications should be reviewed and some item should be changed to achieve minimal nutritional and healthy value being requested in the dairy products. </span>
https://jfds.journals.ekb.eg/article_37131.html
https://jfds.journals.ekb.eg/article_37131_5f753a09aef358375d88e2cd57b3da3e.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
25
Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage
103
110
EN
Amany
A.
Sello
Home Economics Department, Faculty of Specific Education, Mansoura University, Egypt.
Mona
Y. A.
Mostafa
Home Economics Department, Faculty of Specific Education, Mansoura University, Egypt.
10.21608/jfds.2017.37133
The main objective of the present study was to evaluate the addition of pumpkin powder as a source of natural antioxidants to cupcakes to minimize lipid oxidation and extend the shelf-life. Two concentrations of pumpkin powder (5 and 10%) were added to cupcakes, all different cupcakes formula were baked at 180 ͦ C for 25-30 min then cooled before evaluation, packaged in poly ethylene bags and stored at temperature 5ºC. The sensory evaluation, color characteristics and baking quality for different cupcake samples was estimated. On the other hand some menials, total carotenoids, total phenols and antioxidant activity (%) of the pumpkin powder and pumpkin cupcake were determined. Also, fats were extracted from cupcakes made from pumpkin powder every two week for six weeks and antioxidant activities of fortified cupcakes were evaluated by the determination of acids, peroxide, P-anisidine values and thiobarbituric (TBA) among six weeks storage. The results recorded that weight increased significantly (P ≤ 0.05) in fortified cupcake with 5 and 10% pumpkin powder which reached 51.63±0.28 and51.71±0.31 <em>gm</em>, respectively when compared with control which reached 48.42±0.34<em>gm</em>. The result showed that fortified cupcakes with 10% pumpkin powder had the highest level of total carotenoids, total phenols and antioxidant activity% which reached 0.408 <em>mg/100g</em>, 0.722 <em>mg/g</em> and 11.69<em>%</em>, followed by fortified cupcakes with 5% pumpkin powder which reached 0.359 <em>mg/100g</em>, 0.720 <em>mg/g</em> and10.47%, respectively, while control recorded 0.306 <em>mg/100g</em>, 0.624 <em>mg/g</em> and 8.22%, respectively. The results showed that peroxide value decreased significantly (p ≤ 0.05) in fortified cupcakes 5% and 10% pumpkin powder which recorded 4.40 + 0.10 and 4.03 + 0.57 <em>meq/kg</em>, respectively than control which reached 7.13+ 0.32 <em>meq/kg</em> after 6 weeks under storage. Lipids extracted from fortified cupcakes with 5 and 10 % pumpkin powder recorded significant decreases (p ≤ 0.05) in TBA values which reached 0.32+0.03 and 0.28+0.01, respectively than control without pumpkin powder which reached 0.40+0.02 after 6 weeks under storage.
Antioxidant activities,Carotenoids,Total phenols,pumpkin powder,cup cakes
https://jfds.journals.ekb.eg/article_37133.html
https://jfds.journals.ekb.eg/article_37133_8dc5566da797516f8d5a9247642dfc46.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
26
Essential Oils of Citrus Fruit Peels Antioxidant, Antibacterial and Additive Value as Food Preservative
111
116
EN
Eman
A.
Mahmoud
Food Industries Department, Faculty of Agriculture, Damietta University, Egypt
10.21608/jfds.2017.37135
Essential oils are major source of antibacterial natural compounds that could be used in storing fish. The essential oils were extracted from the fruit peels of <em>Citrus</em><em> aurantifolia</em> (Christm.) Swingle (Key lime), <em>C. limon</em> (L.) Burm.f. (Lemon) and <em>C. paradisi</em> Macfad (Grapefruit) during January 2017 and analyzed using gas chromatography coupled with mass spectrometry (GC/MS). The essential oils antioxidant activities were determined using 2,2′-diphenypicrylhydrazyl (DPPH) and the <em>β</em>-carotene-linoleic acid assays. The <em>in vitro</em>animicrobal activities of the essential oils were determined using the microdilution methods against Gram positive and Gram negative bacteria. The food additive value of the essential oils was examined in sardine preserving for 2, 4 and 6 days against <em>Staphylococcus aureus</em>. Essential oil yields were 0.5, 0.53, and 0.6% for <em>C.</em><em> aurantifolia</em>, <em>C. limon</em> and <em>C. paradisi</em>, respectively. Essential main constitutes were limonene (40.16%), β-Pinene (19.55%) and<em>α</em>-Citral (8.13%) for <em>Citrus aurantifolia</em>; limonene (57.20%), β-Pinene (8.91%) and γ-Terpinene (6.52%) for <em>Citrus limon</em>; limonene (73.5%), linalool (4.71%) and linalool oxide (4.16%) in <em>Citrus paradisi</em>. The highest antioxidant activities were found in the essential oil of <em>C. paradisi </em>with a percentage of 84.92 ± 0.5 and 92.45 ± 0.6 in the DPPH and β-Carotene-linoleic acid assays, respectively. The highest antibacterial activities were found in <em>C. paradisi </em>showing the lowest Minimum inhibitory concentrations (MIC) values against <em>B. cereus</em> (0.14 mg/mL), <em>L. monocytogenes </em>(0.21 mg/mL),<em> M. flavus </em>(0.12 mg/mL),<em> P. aeruginosa </em>(0.14 mg/mL), and <em>S. aureus </em>(0.16 mg/mL). Essential oils of <em>C. paradisi</em> showed the highest inhibitory activities against <em>S. aureus</em> in sardine during 2, 4 and 6day storage at 4±1°C. The essential oil of <em>C. paradisi</em> showed the most promising results as antioxidant, antimicrobial and might be used for sardine cold storage for short periods compared to other species.
citrus,Essential oils,antioxidants,Antibacterial,food preserving,Sardine
https://jfds.journals.ekb.eg/article_37135.html
https://jfds.journals.ekb.eg/article_37135_565bdf7c9e7e4dd3cae2b494ef26bde4.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
26
Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt
117
119
EN
Mounira
M.
Ahmed
Animal Production Res. Institute, Agric. Res. Center, Ministry of Agric.
Magda
Abd El Aziz
Animal Production Res. Institute, Agric. Res. Center, Ministry of Agric.
H.
M.
Sobhy
Institute of Africa Research and Studies – Cairo University
W.
Z.
Azer
Institute of Africa Research and Studies – Cairo University
M.
A.
El Nawawy
Food science Dept., Fac. of Agric., Ain Shams University.
10.21608/jfds.2017.37137
Silicon plays an important role in bone formation and connective tissue metabolism. Although biological interest in this element has recently been increased, limited information exists about the silicon concentration of foods. Further knowledge relating the relationship between dietary silicon and human health, reliable silicon concentration in food is required. Therefore, the object of this study focused on the silicon concentration in some Egyptian milk and some dairy products. Milk from different species and some dairy products commonly consumed in Egypt were analyzed for silicon concentration. The samples were analyzed using Agilent microwave plasma atomic emission spectrometry following microwave- assisted digestion with nitric acid. The results revealed the linearity of this method and the recovery ranged from 98 – 100 % for milk and 96 – 98 for cheese. The data showed the highest concentration of silicon was found in camel milk (mean = 3.34 ± 0. 12 ppm), lowest concentration in buffalo milk (mean = 0.20 ± 0.01 ppm). Also, it was found the mean values of silicon in goat and cow milk were = 2.28 ± 0.09 ppm and 0.94 ± 0.03 ppm, respectively. The mean values of fresh skim milk and skim milk powder were 0.80 ± 0.04 and 33.11<strong> ± </strong>2.3, respectively. The silicon concentration in processed cheese was higher than that in soft cheese. However, yogurt was of the highest silicon concentration, compared to fresh milk and cheeses. The present study provided the importance of the primary data obtained dealing with the silicon concentration of some Egyptian milks and dairy products.
silicon,skim,Buffalo,cow,camel,goat milk,Soft cheese,Processed cheese,yoghurt,microwave plasma atomic emission spectrometry
https://jfds.journals.ekb.eg/article_37137.html
https://jfds.journals.ekb.eg/article_37137_2f34efcef232db10ff03c7f566ce1409.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
8
2
2017
02
28
Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.
121
125
EN
El Tahra
M. A.
Ammar
Faculty of Agriculture, Dairy Technology Dept., Mansoura University.
M.
Y.
Reyad
Faculty of Agriculture, Dairy Technology Dept., Mansoura University.
Y.
I.
Abdel-Kader
Animal Production Research Institute, Dokki, Cairo.
A.
M. K.
Farag
Faculty of Agriculture, Dairy Technology Dept., Mansoura University.
10.21608/jfds.2017.37139
Processed cheese spread was produced under two systems. The main ingredients are fresh Ras cheese .Karish cheese, palm oil, emulsifiers and (K-sorbate +Nissin) as antimicrobial substances. Results showed that HACCP system processed cheese had less total microbial count, higher chemical composition specification nearer to the standers of Egyptian Specifications. The HACCP cheese gained better evaluation scoring points for organoleptic taste judgments. Advised to follow the HACCP system for the production of processed cheese spread to have excellent healthy cheese.
HACCP,Processed cheese,Food Safety
https://jfds.journals.ekb.eg/article_37139.html
https://jfds.journals.ekb.eg/article_37139_bb008e463e3171e7c2b04584da39c947.pdf