Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505220140201CHEMICAL CHARACTERISTIES OF ITALIAN RICOTTA CHEESE AS INFLUENCED BY THE PROTEOLYSIS DURING RIPENING.45535272710.21608/jfds.2014.52727ENS. A.MohamedFood Science and Technology Department, Faculty of Agriculture, Omar Almukhtar University, Elbeida, LibyaS. M.HasanFood Science and Technology Department, Faculty of Agriculture, Omar Almukhtar University, Elbeida, LibyaS. T.AbusalloumFood Science and Technology Department, Faculty of Agriculture, Omar Almukhtar University, Elbeida, LibyaJournal Article20191010
The objective of the present work is to study the role of proteolysis being occurred in the Italian Ricotta Forte cheese throughout 20 months of ripening. Samples were taken for the examination after 1(day),and the after 1,2,4,6.12 and 19 months. Samples were analysed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), which showed that the level of bovine serum albumin decreased towards the end of the ripening. However,α-lactalbumin and β-lactoglobulin did not degrade rapidly during the ripening. Meanwhile,the levels of pH 4.6-soluble N (SN) as a % of total N (TN) and total free amino acids (FAA) increased towards the end of the ripening. This study improves our understanding about the compositional and proteolytic parameters of Ricotta Forte cheese.https://jfds.journals.ekb.eg/article_52727_d7c909fb4a3a7e1d93214c54e7710a3a.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505220140201SHELF LIFE EXTENSION OF PITA BREAD BY MODIFIED ATMOSPHERE PACKAGING55625273910.21608/jfds.2014.52739ENS. M.HasanFood Science and Technology Department, Faculty of Agriculture, Omar AlMukhtar University, ELbeida- LibyaS. Al NajeFood Science and Technology Department, Faculty of Agriculture, Omar AlMukhtar University, ELbeida- LibyaS. AbosalloumFood Science and Technology Department, Faculty of Agriculture, Omar AlMukhtar University, ELbeida- LibyaJournal Article20191010Shelf life of pita bread is limited by microbial growth and staling. In a storage trial pita bread were packed in atmosphere of carbon dioxide and nitrogen at three levels (15%: 85%; 40% : 60% and 85% : 15%). Some packs included an oxygen absorbent sachet. The results showed that all samples slightly changed in their water activity and pH at the end of 28 days storage period. Control samples in 15% carbon dioxide with no sachets showed visible mold growth after 2 days. Microbial spoilage was prevented until the end of storage period in packs flushed with 100% carbon dioxide and at 40% and 15% when sachets was included. The results also revealed that pita bread<strong>s</strong> packaged in air with oxygen absorbent showed lower rate of staling than pita bread<span style="text-decoration: underline;">s</span> packaged in CO<sub>2</sub>:N<sub>2</sub> alone.https://jfds.journals.ekb.eg/article_52739_ccc5e2b870a50c69f7d280f9b7b4b2ab.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505220140201EFFECT OF CAMEL MILK ON MICROBIOLOGICAL AND CHEMICAL QUALITY OF SOFT CHEESE63775274010.21608/jfds.2014.52740ENNeamat I.BassuonyRegional Center for Food and Feed.A. F.Abdel-SalamRegional Center for Food and Feed.Zeinab M.Abdel-GhanyRegional Center for Food and Feed.A. M. M.El-KaramanyRegional Center for Food and Feed.M. A.AtwaRegional Center for Food and Feed.A. M.HassaneinFood Tech. Res. Institute - Agric. Res. Center. Egypt.Journal Article20191010Soft cheese made from buffaloes milk mixed with camel milk at different concentrations (90, 80, 70, 60 %) and (10, 20, 30, 40 %) respectively, the soft cheese (control and their treatments) were stored for 60 days at 4<sup>0</sup>C. The chemical composition, microbiological and organoleptic properties were determined for all soft cheese samples during storage periods (fresh, 30, 45 and 60 days). The chemical compositions results showed that the values of total solids, fat, total protein and ash were increased with increasing the amount of camel milk, while salt was decreased during storage periods. The microbiological results revealed that camel raw milk was contained 13X 10<sup>6</sup>, 12X 10<sup>4</sup>, 13X10<sup>2 </sup>, 1X10<sup>4</sup> and 3X10<sup>3</sup> cfu/ ml for total bacterial count (T.B.C), total coliform (T.C.), faecal coliform (F.C.), total fungi (T.F.) and lactic acid bacteria (L.A.B) respectively. Yeasts<em> E. coli, Listeria monocytogenes</em> <em>Staph. aureus</em> and <em>Salmonella </em>were not detected in raw camel milk. Buffaloes' milk were contained 8X10<sup>5</sup>, 3X10<sup>4</sup>, 6X10<sup>2</sup>, 4X10<sup>4</sup> and 1X10<sup>2</sup> cfu/ml for T.B.C, T.C, F.C, T.F and L.A.B respectively, <em>E. coli, Staph aureus, L. monocytogenes</em> and <em>Campylobacter </em>were detected while yeasts and <em>Salmonella</em> not detected. The different concentrations (20, 30, 40 %) of camel milk induced completely elimination of <em>E. coli, Staph. aureus, L. monocytogenes</em> and fungi after 30 days of refrigerator (4<sup>⁰</sup>C ) storage while concentration of 10 % camel milk induced completely elimination of <em>Staph. aureus </em>and fungi after 60 days of refrigerator storage. On the other hand 100 % buffaloes milk cheese as a control was contaminated with <em>E. coli, Staph aureus</em> and <em>L. monocytogenes</em> during storage periods, total fungi was increased during storage periods with presence of different types of fungi especially after 60 days of refrigerator (4<sup>⁰</sup>C ) storage. https://jfds.journals.ekb.eg/article_52740_8009b23bf12fe64989f224721edc30e0.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505220140201PRESERVATION OF RAW COW MILK USING NON THERMAL TREATMENTS79945274310.21608/jfds.2014.52743ENSamia M.El-DiebDairy science & Technology Department, Faculty of Agriculture, Cairo University.H. M.SobhyNatural Resource Department, Institute of African Research and Studies Cairo University.E. A.EmaraDairy science & Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki Giza, Egypt.M. A.El-NawawyFood Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.Safaa A. M.El-AidieDairy science & Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki Giza, Egypt.Journal Article20191010This study was undertaken to evaluate the feasibility of using non thermal treatments for the preservation of raw cow milk. Samples of cow milk were incubated at 4<sup>o</sup>C as a control (C), heat treated at 80<sup> o</sup>C for 10min (HT), activated LP-system (LPs), added soluble chitosan (CH, 0.1%), β-glucan (BG, 30mg/L) or glucomannan (GM, 30mg/L). All treated samples were incubated at 25<sup>o</sup>C, 37<sup>o</sup>C or 45<sup>o</sup>C. Ttitratable acidity (T.A%), milk stability, rennet coagulation time, starter activity, total aerobic mesophilic bacterial count (TBC), spore forming bacterial count (SC), coliform (CC) and mould & yeast (M.Y) in all samples were determined during incubation. A significant slowing down in the rate of increase in T.A% was found in all samples. Shelf-life of raw milk was of 19, 13, 12, 11, and 10 hr, during incubation at 25<sup> o</sup>C for samples treated with HT, CH, LP, BG, and GM, respectively, with the same acidity (0.195%) in all samples. The clot on boiling and alchol stability tests of all samples are o0f the same trend of titratable acidity. The starter activity decreased significantly by adding CH, BG, GM and LPs. However HT as well as control treatments had a significant higher starter activity than other treatments. On the other side, all treatments reduced significantly rennet coagulation time, except LPs and HT treatments, which delayed coagulation time. Results showed no significant differences between all samples for TBC at the different incubation temperatures. Spore count in HT and CH treatments was significantly less than other treatments. Moreover, HT treatments had the lowest count for coliform, and M&Y. Coliform count was significantly lower by adding BG than other treatments.https://jfds.journals.ekb.eg/article_52743_323c9e6a02b03444ae1a5225cad2e1c2.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505220140201NEW METHOD FOR DETERMINATION OF PROTEIN CONTENT OF GOAT'S MILK AND COMPARED WITH DIFFERENT METHODS951015274510.21608/jfds.2014.52745ENM. SH.GomaaDairy Dept. , Fac. of Agric. Mansoura Univ., Egypt.M. E.Abdel-AzizDairy Dept. , Fac. of Agric. Mansoura Univ., Egypt.E. H.HafezDairy Chem. Dept., Anim. Prod. Res. Inst.Samar I.SalamaDairy Chem. Dept., Anim. Prod. Res. Inst.Journal Article20191010A total of 45 samples of goats milk were collected during the milk production season to estimate %protein by Kjeldahl method and also as much as formol number. All samples were analyzed and correlation coefficient between the results was calculated to get a constant factor from which we can estimate protein content by formol titration method directly.
The calculated factor was 2.505 and the suggested concluded equation for protein determination was as follows: Protein content (%) = 2.505 x formol No – 0.114. However, the differences when applying such equation and Kjeldahl method were statistically insignificant. Protein content (%) by Kjeldahl method (A) differed significantly from that given by Milkoscan method (B) as shown in the following equation: A = 1.2008 x B – 0.4428https://jfds.journals.ekb.eg/article_52745_587851febe11e7dd8554d83f5f94c832.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505220140201MONITORING OF AFLATOXIN M1 IN SOME DAIRY PRODUCTS IN LOCAL MARKET OF ALEXANDRIA, EGYPT: ATTEMPTS FOR DETOXIFICATION1031245274910.21608/jfds.2014.52749ENGihan HosnyInstitute of Graduate Studies & Research, University of Alexandria, Alexandria, Egypt.M. A.El-SadanyRegional Center for Food & Feed, Agricultural Research Center. Cairo, Egypt.M. A.AtwaRegional Center for Food & Feed, Agricultural Research Center. Cairo, Egypt.Journal Article20191010Aflatoxins are carcinogenic and toxic metabolites produced by a variety of molds. Aflatoxin M<sub>1</sub> (AFM<sub>1</sub>) accumulates in animal livers and it is excreted in milk, which can be consumed by human. The present study was undertaken aiming at examining the dairy milk products for their any contamination of AFM<sub>1</sub> in Alexandria local market, Egypt, as well as conducting trials for elimination of AFM<sub>1</sub> contamination by using ozone gas and gamma radiation. Levels of AFM<sub>1</sub> contamination (0.001 to 0.06 g/l) were ranged from in examined milk and dairy products. The maximum levels were contamination in raw and pasteurized milk while minimum levels were detected in infant milk. The result indicated that yoghurt processing decreases or even eliminates the presence of AFM<sub>1</sub>, which may be attributed to some factors such as low pH, formation of organic acids or other fermented by-products. Treatment of contaminated liquid milk by ozone gas resulted in a decrease or even loss in the contents of AFM<sub>1</sub>. However, ozone treatment for 10 minutes was the effective interval for complete elimination of contamination, but resulted in coagulates milk protein and changed the odor. Thus, it can be stated that ozone gas was a non-convenient method for complete detoxification of milk and dairy products. Treatment by gamma radiation (with a dose of 10 kGy) was found to be more suitable as a detoxification procedure than ozone treatment as there were no change in properties of milk upon treatment.https://jfds.journals.ekb.eg/article_52749_232eda847fcdc2e9ecc5fcda6e9cc534.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505220140201MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER1251375275210.21608/jfds.2014.52752ENH. M.SobhyNatural Resource Department, Institute of African Research and Studies, Cairo UniversitySamia M.El-DiebDairy science & Technology Department, Faculty of Agriculture, Cairo University.E. A.EmaraDairy science& Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki Giza, Egypt.M. A.El-NawawyFood Science Department, Faculty of Agriculture, Ain Shams University, Cairo, EgyptSafaa A. M.El-AidieDairy science& Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki Giza, Egypt.Journal Article20191010This study was undertaken to evaluate the feasibility of using soluble dietary fiber and probiotic bacteria to produce nutraceutical fermented cow milk. Fresh cow milk without addition served as a control (T1). β- glucan (T2) or glucomannan (T3) was added to fresh cow milk (30mg/L). All treatments were heated at 85°C<strong>/</strong>10min, cooled to 45°C. Each treatment inoculated with yoghurt starter culture (Yo) or <em>Lb. acidophilus </em>(A) or <em>Lb. helveticus </em>(H)at a level of 3%and incubated at 42°C. After fermentation all samples were cooled and keep at 4°C for 1 day, yoghurt mixed with fermented milk contains <em>Lb. acidophilus </em>or/ and<em> Lb. helveticus </em>as well as <em>Lb. acidophilus </em>fermented milk mixed with<em> Lb. helveticus </em>at ratio 1:1 and 1:1:1. Titratable acidity, microbiological analysis and sensory evaluation were determined in all samples. Incubation time was different among all treatments to reach the titratable acidity 0.7%, where it was lower in control than other treatments. Titratable acidity of fermented milk was affected by adding soluble dietary fiber, where fermented milk with β- glucan (T2) or glucomannan (T3) had lower acidity than fermented milk without dietary fiber (T1). Types of starter cultures had no significant effect on the titratable acidity of fermented milk. Addition of β- glucan or glucomannan decreased total lactic acid bacterial counts (TLAB) as compared with control. Treatments of Yo, A and H resulted in significant lower TLAB count than mixed treatments. Spore forming counts in T2 and T3 treatments were significantly lower than control. Addition of β- glucan or glucomannan improved the body and texture, compared to the control, particularly, Yo+H and Yo+A+H.https://jfds.journals.ekb.eg/article_52752_b5887be3a542c81619a8e4fdcfef4969.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505220140201PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.1391515275310.21608/jfds.2014.52753ENM. A.OkbaFood Technology Res. Inst., ARC, EgyptE. A.AbdelrasoulFood Technology Res. Inst., ARC, EgyptM. A.GomaaFood Technology Res. Inst., ARC, EgyptJournal Article20191010 Prepared mixtures of barley flour with different ratios of tomato wastes from the tomato industry are (zero, 5, 10, 15 and 20%) to take advantage of their high content from fiber, antioxidants, and minerals, as well as to raise their economic value, for the production of snacks using extrusion at 180 °C and 200 rpm. Also, we studied the effect of these ratios on the chemical composition, phenolic compounds and physical properties (expansion, bulk density, water absorption, hardness, breaking strength, and color) of products as well as, organoleptic properties. The study showed that increasing the ratio of tomato wastes decreased each of the protein ratio, β-glucan and increased each of fiber ratio and mineral elements. Total phenolic compounds also increased by increasing the proportion of waste but decreased by extrusion. Also, affected the increase a ratio of tomato wastes on the physical properties of the outputs extrusion process, where decreased each of expansion ratio and water absorption. On contrast that, increased each of hardness, hardness, bulk density and color values. Sensory evaluation showed that the best ratio addition of tomato wastes were 15% and 20%. These results indicate that possibility of using tomato wastes mixing with barley flour of production snacks with high nutritional value.
<strong> </strong>https://jfds.journals.ekb.eg/article_52753_b8f904805d59d03c0039263708e3436d.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505220140201EFFECT OF MICROWAVE EXPOSURE COMPARED WITH CONVENTIONAL HEAT TREATMENTS ON Escherichia coli O157:H7 AND Salmonella typhimurium IN CHICKEN BURGER AND MEAT SAUSAGE1531685275410.21608/jfds.2014.52754ENAmalika D.El - DahshanFood Industries Depart. ,Fac. of Agric. ,Mansoura Univ.,Egypt.M. T.ShalabyFood Industries Depart. ,Fac. of Agric. ,Mansoura Univ.,Egypt.A. I.Abdel - GawwadFood Industries Depart. ,Fac. of Agric. ,Mansoura Univ.,Egypt.Heba E.AminFood Industries Depart. ,Fac. of Agric. ,Mansoura Univ.,Egypt.Journal Article20191010<em> </em><em>Escherichia coli </em>O157:H7<em> and Salmonella typhimurium</em> are two of the most important foodborne pathogens causing gastroenteritis all around the world . Two samples were taken from chicken burger and meat sausage samples ,which prepared in a manner similar to commercial one . Then, samples inoculated with approximately10<sup>6</sup>-10<sup>7</sup>cfu/gof<em> E. coli</em> O157:H7 and10<sup>7</sup>-10<sup>8</sup>cfu/g of <em>S. typhimurium</em> then, cooked by microwaving , grilling , frying and boiling . Following exposures to heat treatments, viable counts and temperature measurements were immediately performed.
Elimination of <em>E. coli</em>O157:H7 inoculated onto chicken burger was observed after microwaving, grilling, frying and boiling exposure for 40 sec., 7 min., 2.5 min. and 1.5min. , respectively and after 35 sec., 8 min., 2 min., and 2 min., for meat sausage samples, respectively.
<em> S. typhimurium</em> inoculated onto chicken burger was undetectable after microwaving, grilling, frying and boiling for 35 sec., 7 min., 1.5 min. and 1.2 min., respectively, and after 30 sec., 6 min., 1.5 min., and 1min., for meat sausage samples, respectively . This study showed that the lowest temperature degree at which elimination of <em>E. coli</em> O157:H7 was realized by microwave heating at 74°C for 40sec. and 66.6°C for 35sec. for both chicken burger and meat sausage. As for<em> <br /> S. typhimurium,</em> it was 65°C for 35 and 30 sec. for both chicken burger and meat sausage samples, respectively.
This study also showed that <em>E. coli</em>O157:H7 was more heat resistant than<em> S. typhimurium </em>under the same conditions. https://jfds.journals.ekb.eg/article_52754_fd93267cccef7ca18f203fcb17e5b028.pdf