An annotated bibliography of lactic acid bacteria in dairy products in Egypt

Abdelmotilib, Neveen M.; Abdel-Azeem, Ahmed M.

doi:10.21608/mb.2022.271192

Cited by 2 publications

(3 citation statements)

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“…Table 1 illustrates the effect of crude coriander oil supplementation in goat feed on the chemical composition of bio rayeb, specifically its fat, total protein, lactose, and total solids contents. The results indicate that the chemical composition of bio rayeb remains within the normal range, and the measured values for these properties are consistent with those reported by earlier researchers 26 , 33 . These findings contribute to the existing knowledge and provide additional insight into the potential benefits of crude coriander oil as a goat feed supplement.…”

Section: Resultssupporting

confidence: 91%

“…Appropriate serial dilutions of bio rayeb samples were made to obtain the bacterial count using 2% sodium citrate and enumerate using the pouring plate method. For the enumeration of S. thermophilus , counts were performed on M17 agar (Biolife, Italy) and incubated at 37 °C for 48 h. The L. bulgaricus was performed on MRS agar (Biolife, Italy) and incubated aerobically at 37 °C for 72 h 26 . The enumeration of yeasts and molds was performed as recommended by 27 using potato dextrose agar (Difico, Italy) acidified with 10% tartaric acid and incubated at 25 °C for 5 days.…”

Section: Methodsmentioning

confidence: 99%

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Impact of mixing coriander oil with goat feed on the chemical, microbiological and sensory characterizations of bio rayeb milk

Abd-Rabou

Mansour

Matloup

et al. 2023

Sci Rep

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This research aimed to investigate the properties of bio rayeb milk that results from goats fed on feed supplemented with different concentrations of coriander oil. The study design included a control treatment (C) and two coriander oil concentrations, a low level of (0.95%) T1 and a high level of (1.9%) T2. A probiotic starter culture, Direct Vat Set (DVS) of lactobacillus delbrueckii ssp. bulgaricus and streptococcus salivarius ssp. thermophilus in the ratio (1:1) was used to prepare bio rayeb. All treatments were stored at 4 °C for 2 weeks and analyzed on day one and at the end of storage. Results showed that the coagulation time during bio rayeb manufacturing remained consistent at almost 6 h for all batches. However, using a high coriander oil level (1.90%) significantly decreased the apparent viscosity and the content of monounsaturated fatty acids. The DPPH inhibition and the content of monounsaturated fatty acids increased. The electrophoresis chromatogram exhibited a high degree of proteolysis in T2 compared to the control and T1. Microbiologically, yeast, molds, and coliforms were absent in all treatments. Feeding goats on provender supplemented with a low concentration of coriander oil may positively impact the resultant milk's technological and sensorial properties.

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Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Impact of mixing coriander oil with goat feed on the chemical, microbiological and sensory characterizations of bio rayeb milk

Abd-Rabou

Mansour

Matloup

et al. 2023

Sci Rep

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“…Yield is one of the essential economic parameters searched by manufacturers [40]. PMC yield values at 0 days are shown in Table 4.…”

Section: Determination Of Yield Percentage Of Pmcmentioning

confidence: 99%

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

Alsaleem,

Hamouda,

Alayouni

et al. 2023

Fermentation

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This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP), PMC4 (1% WPC), and PMC5 (1.5% WPC). After mixing powders in the respective concentrations in the treatments, the milk was cooled to 35 °C, and Bifidobacterium bifidum culture (5%) was added. Proximate analysis, calcium, soluble nitrogen (SN), total Bifidobacterium bifidum count, cheese yield, hardness, and meltability tests were carried out at 0, 14, and 28 days of storage. The mozzarella cheese samples with WPC added had higher acidity, total solids, and protein content than the mozzarella cheese samples with SMP added and the control samples during storage. The addition of WPC led to a significant increase (p < 0.05) in the count of Bifidobacterium bifidum during storage at 5 °C. The cheeses with WPC added had increased meltability, higher hardness, and higher browning on pizza compared to those of the mozzarella cheese with SMP added. A sensory evaluation showed that the addition of WPC increased sensory scores, compared to the addition of SMP. As storage time progressed, there was a significant (p < 0.05) increase in the Bifidobacterium bifidum, meltability, and sensory scores of PMC in all treatments.

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An annotated bibliography of lactic acid bacteria in dairy products in Egypt

Cited by 2 publications

References 1 publication

Impact of mixing coriander oil with goat feed on the chemical, microbiological and sensory characterizations of bio rayeb milk

Impact of mixing coriander oil with goat feed on the chemical, microbiological and sensory characterizations of bio rayeb milk

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

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