| Titles |
|
English :
|
EFFECT OF SOME MEDICINAL HERBS ON THE QUALITY AND SHELF LIFE OF KAREISH CHEESE
|
|
Arabic :
|
تأثير إضافة بعض النباتات الطبية على جودة و فترة الحفظ للجبن القريش
|
|
| Abstract |
This present study supplemented the kareish cheese by some medicinal plants such as mint, rosemary, cumin and marjoram. These medicinal plants have distinctive tastes that are preferred by many persons. Kareish cheese is one of the most popular cheeses in Egypt. The chemical composition, microbiological contamination of these plants and sensory evaluation were studied. The results show that, slight differences were noticed among kareish cheeses in titratable acidity, pH values and total protein content. Generally, the addition of medicinal plants increased some minerals such as Fe, Zn and Ca when compared with control. The herbs decreased the total bacterial count, mould and yeasts during the storage period till 30 days. It improved the flavours when compared with control after 30 days of storage period. Also, the addition of different medicinal plants (0.5%) gave the highest scores for overall acceptability.
|
| Publication year |
2009
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| serial title |
Egyptian J. Agric. Res
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
راجيه عمر محمد
معهد بحوث تكنولوجيا الأغذية – مركز البحوث الزراعية
|
| Publication Type |
Journal
|