Awad, A., El-Dardiry, A., Abo Srea, M., Refaey, M. (2022). Influence of Added Cassava Flour (Manihot esculenta) on the Properties of kareish cheese. Journal of Food and Dairy Sciences, 13(1), 25-31. doi: 10.21608/jfds.2022.121818.1038
A. A. I. Awad; Amal El-Dardiry; M. M. Abo Srea; M. M. M. Refaey. "Influence of Added Cassava Flour (Manihot esculenta) on the Properties of kareish cheese". Journal of Food and Dairy Sciences, 13, 1, 2022, 25-31. doi: 10.21608/jfds.2022.121818.1038
Awad, A., El-Dardiry, A., Abo Srea, M., Refaey, M. (2022). 'Influence of Added Cassava Flour (Manihot esculenta) on the Properties of kareish cheese', Journal of Food and Dairy Sciences, 13(1), pp. 25-31. doi: 10.21608/jfds.2022.121818.1038
Awad, A., El-Dardiry, A., Abo Srea, M., Refaey, M. Influence of Added Cassava Flour (Manihot esculenta) on the Properties of kareish cheese. Journal of Food and Dairy Sciences, 2022; 13(1): 25-31. doi: 10.21608/jfds.2022.121818.1038
Influence of Added Cassava Flour (Manihot esculenta) on the Properties of kareish cheese
1Dairy Chemistry Department, Animal Production Research Institute, Agriculture Research center, Giza, Egypt.
2Dairy Science Dept. - Faculty of Agriculture - Mansoura University
Abstract
The effect of adding Cassava Flour (Manihot esculenta) CF on the yield, physicochemical, microbiological, rheological, and sensory properties of kareish cheese was studied. CF was added at 0.5%, 1%, and 1.5%. to skim milk used in making of kareish cheese. Addition of CF resulted in significant effect on fibers, protein, ash, moisture, acidity, and WHC contents of cheese. by increasing its concentration. Molds and yeasts did not appear in all treatments with added CF up to 29 days of cold storage, however they appear in control after 21 days. Results also showed a decrease in the numbers with an increase of added CF, compared with the control. Gradual increase in adhesiveness, gumminess, cohesiveness, chewiness, and springiness was observed with the increase of added CF, while an opposite trend was detected in the hardness. Significant increase in the yield of all treatments of cheese with added CF, compared with the control. From the above mentioned results, it could be concluded that addition of CF could be useful, especially at 1% in the making of functional Kareish cheese of with functional property and of high quality.
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