Characteristics and Technological Aspects of the Egyptian Cheeses

Hammam, Ahmed R. A.; Elfaruk, Mohamed Salem; Ahmed, Munawar; Sunkesula, Venkateswarlu

doi:10.20546/ijcmas.2020.906.397

Cited by 13 publications

(8 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The typical TP content of LFC is ranged from 14 to 20% which was similar to the TP content in this study (Ahmed et al., 2005; Katsiari et al., 2002; Michaelidou et al., 2003; Zalazar et al., 2002). Also, the salt content of the produced LFC had a similar trend to those amounts reported in other LFC and Karish cheeses (Hammam et al., 2020; Katsiari et al., 2002; Michaelidou et al., 2003). The high salt content could result in weak curd which is unfavorable.…”

Section: Resultssupporting

confidence: 83%

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

Ahmed

Rathnakumar

Awasti

et al. 2021

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

There are different methods that have been recently applied to develop a process to manufacture low‐fat Feta cheese (LFC) with acceptable flavor and texture. The objective of this study was to produce LFC from skim buffalo's milk (SBM) using Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB) as control LFC (T1) incorporated with other probiotic adjunct cultures (PAC), such as Lactobacillus casei (LBC) in T2, Bifidobacterium bifidum (BB) in T3, and Lactococcus lactis subsp. lactis (LL) in T4. The SBM was pasteurized and inoculated with 3% of starter cultures; then, 0.4% of rennet and 3% of salt were added. After coagulation, the cheese was cut, packed, and stored at 4°C. The chemical, microbiological, and sensory characteristics of LFC were monitored during 14 days of storage. The moisture, acidity, total protein (TP), salt, and fat of LFC were approximately 75.0%, 1.0%, 17.0%, 3.0%, and 1.2%, respectively, after 14 days of storage at 4°C. The viability of PAC was high (5–7 log cfu/g) at the end of storage, which makes LFC a functional product with a valuable source of probiotic. Moreover, the adjunct cultures improved (p < .05) the sensory characteristics of LFC, including the texture and flavor.

show abstract

Section: Resultssupporting

confidence: 83%

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

Ahmed

Rathnakumar

Awasti

et al. 2021

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…and then it was divided into 4 parts equally to make different treatments. Ras cheese was made as to the procedure of Hammam et al (2020) which is explained in Fig. (1).…”

Section: Ras Cheese Manufacture and Treatmentsmentioning

confidence: 99%

RETRACTED: Isolation and Identification of Fungi from Egyptian Ras Cheese Made with some Probiotic Lactobacillus spp. with Reference to Their Toxins and Enzymes

Moneeb

Zohri

Abd-Elmonem

et al. 2022

Preprint

View full text Add to dashboard Cite

Isolation and identification of spoiled fungal species in Ras cheese made by adding probiotic Lactobacillus spp. as adjunct culture were investigated in fresh and 90 days stored samples. Aspergillus flavus and Aspergillus niger were the most predominant spices and have the highest percentages, while they showed lower percentages in the treated cheese samples. However cheese samples were completely free of mycotoxins, A. flavus spices had the ability to produce aflatoxin B1 and G1, and A. niger had the ability to produce Ochratoxin A. All tested A. flavus and A. niger isolates (28) had the ability to produce lipase and protease enzymes; from which 17 and 9 isolates possessed high activities, respectively. The results suggest that incorporation of probiotic bacteria in the manufacture of Ras cheese reduced the fungal growth in cheese, however, some isolated species considered dangerous because its production of toxins and enzymes in proportions affecting the product.

show abstract

“…Expired dairy products contain important components with high economic value, such as protein, fat, and lactose. Milk has essential components approximately 12.9, 4.3, 3.4, 0.7, and 4.4% of total solids, fat, protein, ash, and lactose, respectively ( Hammam et al, 2020 ), which can be used as raw materials in many applications.…”

Section: Introductionmentioning

confidence: 99%

Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

Nasralla

Gomah

Aly

et al. 2022

Current Research in Food Science

View full text Add to dashboard Cite

Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and develop a process to utilize those dairy products after end of shelf-life in non dairy applications (cosmetic cream and soap). Several dairy products, such as sterilized milk, yogurt, soft cheese, hard cheese, cream, and butter were collected from markets in Egypt before shelf-life and after three months of shelf-life. Electrophoresis analysis was conducted to estimate the changes in the protein fractions of protein products (sterilized milk, yogurt, and cheese) before and after expiration. Also, gas chromatography (GS) was performed to compare the fatty acids of fat products (cream and butter) before and after end of shelf-life. Sterilized milk, yogurt, soft, and hard cheese were turned into powder (Expired dairy products powder; EDPP) to be used as a raw material in manufacturing of cosmetic creams. The fat was separated from cream, butter, and hard cheese (Expired dairy products fat; EDPF) to be utilized in making soap. The formulated cosmetic creams were examined in vitro. Functional properties of cream were determined, such as appearance, spreadability, irritancy, and pH. Additionally, the soap quality was tested after manufacture. We found that dairy products, such as milk, yogurt, and cheese after shelf-life can be utilized as raw materials for the production of cosmetic creams, as well as production of soap from butter and cream. The produced products were similar to those in commercial markets. This study is an endeavor to conquer the dairy industry challenges, which are considered a huge loss from the economic and environmental aspects.

show abstract

Characteristics and Technological Aspects of the Egyptian Cheeses

Cited by 13 publications

References 26 publications

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

RETRACTED: Isolation and Identification of Fungi from Egyptian Ras Cheese Made with some Probiotic Lactobacillus spp. with Reference to Their Toxins and Enzymes

Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

Contact Info

Product

Resources

About