No abstract

The aim of this study is improving the properties of Kariesh cheese that made from ultrafiltrated (UF) fresh buffalo's skim milk by using biological treats and dairy fortifiers. In this work Kariesh cheese was made by: i) Traditional method as control (C1), ii) UF-technique free of additives (C2), iii) UF-technique + adding whey protein concentrate (WPC) or whey powder (WP) to cheese retentate, iv) UF-technique + using exopolysaccharide (EPS)-producing cultures (Lb. rhamnoses + Lb. acidophilus 1:1) separately or mixed with 2% of WPC or WP from skim milk retentate. The chemical, microbiological, rheological and sensory properties of the resulted cheese samples were studied during 14 days of storage at 6±1 • C. The results showed that, the rheological properties of all cheese treatments were improved during the storage period compared to the control that made with traditional method (C1). Also the sensory evaluation (total scores) showed that the best Kariesh cheese treatment was that made with WP at 14 th day of storage. However, there was an increase in all chemical parameters except for moisture and pH values. The microbiological examination shows that all cheese treatments (fresh or during storage) were free of coliform. Furthermore, the results show an increase in the total viable counts, number of Lactobacilli and streptococci during storage. The highest numbers of Lactobacilli and Streptococci were found in the treatment made with a mixture of EPS-producing culture and WP.

One of the most important criteria in any type of cheese is its flavor and texture, which consequently affect its quality, consumer choice and acceptance. The ultra-filtrated (UF) white soft cheese is one of the very popular cheese types in the Mediterranean region. This type of cheese has some properties that do not meet the consumer preferences because of the lack in its flavor and also the texture is not spreadable. So this study aimed to improve the quality and enhancing theflavor of UF-white soft cheese by incorporating different cheese slurries into the prepared retentate for UF-white cheese making and compared with UF-cheese control. The slurries of pickled Domiatti, Roquefort or Mish cheeses were incorporated separately into the cheese retentate with different levels (6, 9 or 12%). Chemical, microbiological, rheological and sensory properties of all resultant UF-white cheese treatments and control were studied during the cold storage at 6+1ºC. The results showed high values for acidity, total nitrogen, water soluble nitrogen, total volatile fatty acids, salt, ash, fat and total solids in cheese treatments comparing with control during the storage period. Rheological parameters in all cheese treatments were decreased during storage period. The flavor and texture of UF-white soft cheese treatments were improved by using the different cheese slurries. The favorite slurry type was registered for Domiatti cheese, in all added levels as it shows the highest total scores for sensory evaluation along the storage period comparing to other treatments and control.