Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics

Saleena, Lejaniya Abdul Kalam; Pui, Liew Phing; Gan, Ren‐You; Al‐Nabulsi, Anas A.; Osaili, Tareq M.; Kamal‐Eldin, Afaf; Ayyash, Mutamed

doi:10.1016/j.idairyj.2023.105614

Cited by 6 publications

(5 citation statements)

References 42 publications

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“…Fermented milk products, which are derived from various sources such as cow, sheep, goat, water buffalo, and camel, have a long history of production in the Middle East, Central Asia, and the Caucasus, dating back to before the Phoenician era, and continue to be produced today [1]. Focusing on the Middle East as an example, livestock, particularly sheep production, is a mainstay of Jordan's rural communities, particularly in Karak, which is famed nationwide for its cheese, yogurt, and Jameed-a 'rock cheese' that forms the basis of the country's national dish, Mansaf.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and Food Safety Characteristics of Jameed—A Traditional Dairy Product of Drylands

Hilali,

Rekik,

Hijazi

et al. 2024

Applied Sciences

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Jameed is a traditional dried dairy product in Jordan that is known under different names in the Middle East, Turkey, Central Asia, China, and Mongolia. It has been produced in the region for centuries and makes a significant contribution (up to 20%) to the income of small-scale traditional dairy processors who are based in sheep-producing districts. This study aims to assess the nutritional value of Jameed as a model for traditional dried fermented dairy products and to highlight the safety of the product quality and some of the health risks that may arise. For this purpose, 80 samples of Jameed were collected from the market covering all regions of the Kingdom of Jordan. The samples were analyzed for nutritional value and health risks by standard and approved methods. Results show that the total solids were 84.57%, with a large variation from 73 to 92%. Producers use a lot of salt to control elevated acidity during the drying of Jameed. The salt concentrations in collected samples were 15.68%. The average acidity was 6.79%. Moreover, farmers heavily use antibiotics to control mastitis without observing milk withdrawal. The residues of antibiotics were detected in 50.65% of the analyzed samples. The samples show large variations in measured values, reflecting differences in processing methods, homogeneity, and standardization.

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Section: Introductionmentioning

confidence: 99%

“…Nutrition experts have acknowledged the potential health benefits of fermented milk, which have been observed to be superior to those of liquid milk [1].…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Food Safety Characteristics of Jameed—A Traditional Dairy Product of Drylands

Hilali,

Rekik,

Hijazi

et al. 2024

Applied Sciences

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“…Rayeb milk is a traditional dairy product consumed for centuries in various countries worldwide, including Egypt and the Middle East, as a refreshing drink or condiment for various dishes 11 . It is a fermented dairy product made from fresh milk left to sour naturally and known for its unique flavor, thick consistency, and various health benefits.…”

Section: Introductionmentioning

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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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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“…When LAB and yeast are simultaneously inoculated into fermented milk, they can utilize lactose metabolites in complementary ways. Therefore, mixed fermentation is widely used in dairy products [5,6]. The interaction between LAB and yeast during the fermentation process is extremely complex and includes the complementation of their metabolites, influence on cell growth, and impact on the population sensing phenomenon [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk

Ao,

Liao,

Kang

et al. 2023

Foods

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Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces marxianus SY11 (MFM), the dominant microorganisms isolated from traditional dairy products in western nan. The results indicated that MFM displayed better overall quality than the milk fermented with L. brevis NZ4 (LFM) and K. marxianus SY11 (KFM), respectively. MFM exhibited good sensory quality, more organic acid types, more free amino acids and esters, and moderate acidity and ethanol concentrations. Non-targeted metabolomics showed a total of 885 metabolites annotated in the samples, representing 204 differential metabolites between MFM and LFM and 163 between MFM and KFM. MFM displayed higher levels of N-acetyl-L-glutamic acid, cysteinyl serine, glaucarubin, and other substances. The differential metabolites were mainly enriched in pathways such as glycerophospholipid metabolism, arginine biosynthesis, and beta-alanine metabolism. This study speculated that L. brevis affected K. marxianus growth via its metabolites, while the mixed fermentation of these strains significantly changed the metabolism pathway of flavor-related substances, especially glycerophospholipid metabolism. Furthermore, mixed fermentation modified the flavor and quality of fermented milk by affecting cell growth and metabolic pathways.

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Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics

Cited by 6 publications

References 42 publications

Nutritional and Food Safety Characteristics of Jameed—A Traditional Dairy Product of Drylands

Nutritional and Food Safety Characteristics of Jameed—A Traditional Dairy Product of Drylands

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

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk

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