| Titles |
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English :
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A Study for improving the keeping quality of Kareish cheese
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Arabic :
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دراسات على تحسين القوة الحفظية للجبن القريش
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| Abstract |
Kareish Cheese as a soft favorable popular fermented dairy product being the first cheese after Domiati Cheese in the Egyptian houses and being important for those sutfering from heart diseases.
Therefore: this study was carried out to investigate the possibility of producing acceptable hygienic safer cheese with prolonged shelf-life through using' pasteurized water extract of clove, rosemary, ginger.
marioram caraway and galangal.
On chemical analysis; pH readings of the control showed a remarkable decrease decrease up to the final storage periods revealing a considerable increase in titratable acidity. On contrarily; all treatments showed moderate changes, in the, previously mentioned parameters.
Total viable counts reflect the wide range of the estimated readings for the control and the treated samples of clove, and rosemary showed the highest numbers of these magnitudes in stored samples. The average values of total viable counts, fungi and yeasts in these samples reflect the magnitude reductions in the implicated numbers of the control. It is also good findings when the other plants were effectively capable to decrease the titers of the other investigated organisms whether or those causing spoilage or pathogens Sporeformers ,coliforms or ,staph aurous' and clove and rosemary showed the highest effectiveness of all additives up to fourteen days cold storage.
Organoliptic evaluation revealed that, not only the applied plants did not affect adversely on the sensory characteristics of the product, but also clove and ginger improved flavor; another improving in this parameter was shown during storage up to the final storage period.
Finally: it could be said that the used herbs and spices arc safely additives in treating this little salt Kareish cheese. to improve its organoliptic properties and keeping quality through the inhibition growth of microbial spoilage and those causing pathogens that make this product more hygienic and safer use for the consumers.
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| Publication year |
2005
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| Pages |
41-52
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| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Home Economical Journal
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| Author(s) from ARC |
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| External authors (outside ARC) |
ام السعد اسماعيل الجمال
كلية الاقتصاد المنزلى- جامعة الازهر
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AGROVOC
TERMS |
Acidity.
Cloves.
Ginger.
Ph.
Rosemary.
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| Proposed Agrovoc |
Kareish Cheese;marioram caraway;galangal;
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| Publication Type |
Journal
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