2024-03-28T15:56:40Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=11348
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
3
INCIDENCE OF Enterococcus SPECIES IN RAW MILK AND SOME CHEESES
M.
Tohamy
M.
Nour
A.
Elhadidi
K.
Khater
Sh.
Abdella
The incidence of enterococci in Raw milk, Karish cheese, Ras cheese and Domiati cheese was investigated by using three different selective media. All isolated enterococci were identified on genus and species levels.
Higher, minimum, and maximum log counts were obtained by using KF medium being 106 - 107 (min) and 108 (max). These figures were 103 - 105 (min) and 106 (max) by using BEA and CATC media. Accordingly, KF medium could be considered the best for detection of enterococci incidence.
The obtained results showed that the isolated Enterococcus from milk and cheeses studied were identified as E. faecalis 26 (32.5%), E. faecium 25 (31.25%) and E. durans 29 (36.25%), respectively.
Most identified E. durans was observed in Karish cheese (15 out of 20) , followed by Raw milk (9 out of 20) and only 3 and 5 E. durans were isolated from Ras cheese and Domiati cheese. On the other hand, most isolated Enterococcus spp. from Ras cheese (14 out of 20) were E. faecalis. However, approximately half (9 and 8 out of 20) of identified Enterococcus spp. from Domiati cheese and Raw milk were E. faecium.
All isolated strains were identified by using the biochemical characteristics. The results showed that all tested isolates belonged to genus Enterococcus.
2012
03
01
153
161
https://jfds.journals.ekb.eg/article_75341_0ecf1aee70f4a75ec66f27baa1330aab.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
3
QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.)
M.
Abd El Aziz
M.
Abo-Srea'
Yoghurt was mad from cow's milk fortified with 2%skim milk powder (control).the skim milk powder was substituted with cannellini beans powder in four variants of yoghurt by using 25 , 50, 75 and 100 % in order to increase the nutritional value of the product. Control and treated variants of yoghurt was made by the conventional method . chemical, microbiological or rheological as well as Organoliptic properties were carried out . yoghurt fortified with 75%of skim milk powder was found the best treatment chemical, microbiological ,rheological and Organoliptic properties.
yoghurt
Fermented milk
Cannellini beans
White beans and Phaseolus vulgaris L
2012
03
01
163
172
https://jfds.journals.ekb.eg/article_75343_8aeea2069feb6f6fb02b761d16c7da91.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
3
EFFECT OF VARIOUS LEVELS OF GINGER AND SUMAC ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE
Gehan
Goneim
This study was conducted to evaluate effect of ginger and sumac using at levels of 150 and 300ppm (phenolic compounds as gallic acid) on quality of fresh beef sausage stored at 5±2°C for 5 days. Phenolic compounds in sumac and ginger extracts were identified and determined by HPLC, antioxidant activity of sumac and ginger extracts were screened using DPPH radical scavenging methods. pH, total volatile nitrogen (TVN) and tiobarbituric acid (TBA) were determined in studied treatments after 0, 1, 3 and 5 days as an indicator of spoilage. From obtained results, it could be seen that inhibition percentage values ranged from 60.72 to 90.47% and 41.72 to 81.43% for ginger and sumac extracts, respectively. Addition of ginger or sumac to sausage formula reduced pH, TBA and TVN values compared with control sample. Organoleptic evaluation results indicated that there were no significant differences between all treated sausage samples with sumac compared with control. So, it could be recommended to use these spices, ginger and sumac, as antioxidative and flavoring agents to prolongate meat products shelf life.
Spices
Phenolic compounds
DPPH
Fresh sausage
Sumac
Ginger
2012
03
01
173
184
https://jfds.journals.ekb.eg/article_75346_9cb9aa1a71370d27fb0b01ffe40414d7.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
3
IMPACT OF USING METABOLITES OF SOME LACTIC ACID BACTERIA ON PROPERTIES AND QUALITY OF UF WHITE SOFT CHEESE
Manal
Naeim
UF-soft cheese (low-salt) was made from cow's skim retentate and vegetable oils with using metabolites from Bifidobacterium bifidium (Bb-11) yoghurt starter, and Lactobacillus acidophilus (La-5) (Treatments A, B and C in order). Impact of the prepared metabolites on total bacterial count (TBC) and counts of yeasts and moulds (YMC) as well as composition and quality of cheese was followed during 30 days of cold storage. Insignificant differences were recorded in TBC between the control and treated cheese in spite of the control cheese had always relatively higher TBC. All the metabolites used were more effective against yeasts and moulds since the control cheese had higher YMC than the treated cheeses which showed insignificant differences between samples of 0.0 and 30 days old. The results showed also that, addition of the metabolites significantly increased the acidity and decreased the pH. TS and fat were not significantly affected by the applied treatments. On the other hand, addition of the metabolites didn't affect formol number, SN/TN and TVFA of cheese compared with the control. The attained results suggest that metabolites of lactic acid bacteria (LAB) especially that from treatment (C) could be used to achieve better shelf life and improved quality of UF-soft cheese.
2012
03
01
185
192
https://jfds.journals.ekb.eg/article_75347_672e5ca21f863958ba92ca1ed4900bf6.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
3
دراسة تأثير المذيب على خواص الزيت لفول الصويا
عبدالمنعم
الباح
يتضح مما سبق ان المذيبات تختلف عن بعضها البعض فى استخلاص الزيوت من فول الصويا موضع الدراسة وأن هذه المذيبات تؤثر على خواص الزيت المدروسة فى البحث .
حيث انه کان متوسط معامل الانکسار لم يتأثر بالمذيب أما متوسطات رقم التصبن والرقم اليودي ورقم الحموضة فقد اختلفت المذيبات في تأثيرها على متوسط هذه الصفات للزيت .وقد کان أعلى متوسط رقم تصبن في حالة استخدام الأسيتون وأقلها في حالة استخدام الهکسان. وأعلى متوسط رقم يودى في حالة استخدام الأسيتون ولم يصل الفرق في حالة استخدام الأسيتون إلى درجة المعنوية فى حالة استخدام الکلوروفورم . وکذلک فى متوسط رقم الحموضة کان اعلى متوسط له فى حالة استخدام الاسيتون . وايضاً کان متوسط رقم البيروکسيد للاسيتون هوثانى متوسط بعد الداى ايثيل ايثر ولم يصل الفرق بينهما الى درجة المعنوية.
لذلک يعکس هذا البحث ان استخدام الداى ايثيل ايثر يفضل عن باقى المذيبات فى استخلاص زيت فول الصويا.
2012
03
01
193
197
https://jfds.journals.ekb.eg/article_75349_2c5f2d38575b746e70281ed286f7aec1.pdf