Hatem, H., El-Nimer, A., E., A., Mohamed, A. (2020). Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder. Journal of Food and Dairy Sciences, 11(4), 105-111. doi: 10.21608/jfds.2020.95599
H. O. Hatem; Amal M. M. El-Nimer; Amaal M. E.; A. A. Mohamed. "Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder". Journal of Food and Dairy Sciences, 11, 4, 2020, 105-111. doi: 10.21608/jfds.2020.95599
Hatem, H., El-Nimer, A., E., A., Mohamed, A. (2020). 'Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder', Journal of Food and Dairy Sciences, 11(4), pp. 105-111. doi: 10.21608/jfds.2020.95599
Hatem, H., El-Nimer, A., E., A., Mohamed, A. Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder. Journal of Food and Dairy Sciences, 2020; 11(4): 105-111. doi: 10.21608/jfds.2020.95599
Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder
Dairy Technology Department, Animal Production Research Institute, Egypt.
Abstract
Kareish cheese was manufactured from pasteurized fresh buffalo's skim milk as control or fortified with Moringa oleifera seeds powder (MOSP) at different concentrations; 0.5 to 2.5% . Cheeses were assessed for physical, chemical, microbiological, and sensory properties, when fresh and during 21 days of cold storage. The acidity values of the milk of all treatments were increased gradually including control, along the incubation period, and the development in acidity of control cheese was found the highest compared to MOSP cheeses. Addition of MOSP resulted in increasing yield, milk coagulation time, curd synersis and pH values while, the titratable acidity, and curd firmness of cheese were decreased. Control cheese had the lowest values of total solids, protein, fat, ash and salt contents than the MOSP cheeses, along the storage period. MOSP cheeses had the highest values of TN, SN, SN/TN, NPN and NPN/TN % with the exception of TN/DM % which was the lowest values. Control cheese has approximately low amounts of antioxidant compounds, while MOSP cheeses contained variable amounts, depending on the level of MOSP added. Counts of viable microorganisms, lactic acid bacteria, proteolytic and yeast & molds were found higher in control treatment. Some deteriorations were observed in all cheeses after 7 days especially control cheese which had yeasty flavor and slight weakness in its body & texture at the 21 days of storage. Generally, MOSP cheeses were characterized by clean acid flavor, good body & texture, white appearance, long keeping quality period and overall acceptability.
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