Mian Shamas Murtaza1, Aysha Sameen1, Nuzhat Huma1 and Fatma Hussain2
...n: justify;">Reduced fat cheeses are desired based on composition but fell in acceptability and functionality as the fat contributes the desirable flavour and texture. The addition of gums in low fat cheese softens the structure by the interference of the casein-casein interaction and cellulose particles that function similar to fat globules. The present study was aimed to assess the impact of hydrocolloid gums on functional...
Muhammad Umair Sattar1, Aysha Sameen1,*, Nuzhat Huma1 and Muhammad Shahid2
...ality.
...
Muhammad Muneeb1, Muhammad Ayub1, Sher Bahadar Khan2,*, Amjad Sohail1, Farkhanda Jabeen1, Mumtaz Ali Khan3, Amjad Khan4, Kashif Prince3, Asghar Khan5 and Irshad Ahmad6
...e the quality of cottage cheese available in different areas of Peshawar. The aim of the study was to assess the microbial, physiochemical and sensory characteristics of the selected cheeses. We found that cheese selected from Board bazar (40%) were maximally contaminated with Salmonella on MacConkey Agar and minimum were recorded in Tehkal Region (0%). On same Agar high percentage ...
Esraa Yosry Abdel Halim1, Hamdy El-Essawy1, Abeer Abdel Nasser Awad1, Mona S. El-Kutry2, Lamiaa Ibrahim Ahmed1*
...wder, labneh and cheddar cheese from New Zealand, Ireland, Turkey, Poland, Netherlands, European Union and Switzerland were collected from the Egyptian markets then were investigated organoleptically and microbiologically. The sensory evaluation revealed that the majority of the examined labneh and cheddar cheese got excellent and good scores, while 90 % of milk powder samples got good scores, based on the overall acceptabil...
Sri Melia1*, Indri Juliyarsi1, Yulianti Fitri Kurnia1, Evy Rossi2, Hurriya Alzahra3
...y is a by-product of the cheese-making process which may contain lactic acid bacteria (LAB). The objectives of this study were to isolate, identify, and characterize probiotic lactic acid bacteria from whey, a by-product of cheese production. This study consisted of three stages: (1) isolation, identification of LAB obtain from whey, a by-product of cheese production, morphology, physiolog...
Gamilat A. Elsaid1, Weam Mohamed Baher1*, Eman Shukry1, Abeer E. Abd El. Ghafar2, Marwa Shalaby1
...align: justify;">Kareish cheese is considered among the most important dairy products in Egypt. It is of a high nutritive value and supports part of the human needs of protein, vitamins, and minerals. This study aimed at estimation of most probable number (MPN) of coliforms and E. coli and investigation of the prevalence of shiga toxin producing E. coli in kareish cheese collected from grocery stores and street vendors at Ma...
Shakeel Ahmad1*, Humaira Wasila2, Juweria Abid3, Nazir Muhammad4 and Hazrat Usman5
Sayed H. Al Habty1, Dina N.Ali2*
..., ice cream and Damietta cheese (50 for each) were collected from Assiut city, Egypt. Antimicrobial susceptibility against antibiotics commonly utilized in human and animals was tried using the disc diffusion method; PCR was applied on (MDR) S. aureus isolates for discovering of blaz, mecA and VanA genes. 38% of yogurt samples had the highest prevalence of S.aureus followed by Damietta cheese (30%) and ice cream (14%). S.aur...
Mian Shamas Murtaza1,*, Aysha Sameen2, Saima Rafique3, Muhammad Shahbaz1,*, Nabeela Gulzar4, Mian Anjum Murtaza5, Umar Farooq1 and Iram Hafiz6
...align: justify;">Low fat cheese is the demand of this era due to overconsumption and sedentary life style and increase in diseases like hypertension, obesity, cardiovascular diseases etc. Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans with degree of polymerization range from 2-70. Resistant starch is obtained by chemical and enzymatic treatment of starch to increase its properties. These have functional and health-promot...
Dina N. Ali1*, Sayed H. Elhabtey2*, Manal M. Amin1
...s may be used during the cheese-making process. So, this research was done to determine how well moringa oil (MO) and its nano emulsion (Nano-MO) work on some food poisoning bacteria inoculated into white cheese in vitro and in vivo. Prepared (Nano-MO) had the Z-average diameter of 76.04±51.13 nm and polydispersity index (PDI) of 0.319. The spherical shape of the generated nano-emulsion was revealed by Transmission El...
Sarfraz Ahmad1, Mian Anjum Murtaza1,* and Kashif Akram1,2
...;">The demand of low fat cheese is increasing because of fat associated health risks. However, the low fat Mozzarella becomes hard and rubbery with reduced meltability and stretchability. The research was designed to explore the prospects of selected hydrocolloids to enhance the quality and functionality of low fat Mozzarella cheese from buffalo milk. Two hydrocolloids i.e. inulin (0.2, 0.4 and 0.6%) and resistant starch (0....
I Nyoman Sumerta Miwada1*, I Nyoman Sutarpa Sutama1, Agus Susilo2
...nd hedonic properties of cheese resulting from Moringa leaf extract fortification. Moringa leaf extract was fortified in the five treatment groups, 1000 ml each with different concentrations, namely 0% (P0); 2% (P1); 4%(P2); 6%(P3) and 8%(P4). The research method used one-way analysis of diversity (at p<0.05) and continued with the Duncan test using the SPSS version 25 system. The results showed that increasing the level of Moringa leaf extract had no effec...
Mona Adel El-Wakeel1 and Ibrahim Mohamed El-Metwally1
...against canary grass and cheese weed mallow and the response of common bean plants.
Two successive pot experiments were conducted with twelve treatments. The first four
treatments were applied by incorporating of orange peels powder with the soil surface at
successive rates (10, 20, 30 and 40 g/pot) one week pre-sowing of common bean. In
the other corresponding four treatments, the or...
Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4*
...p;...
Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4*
...p;...
Aamara Ibrahim1, Ihsan Mabood Qazi1, Majid S. Hashmi1, Ayaz Ahmad1*, Hisham Javed1, Fawad Ahmad2 and Sadia Mukhtar1
...taste aspects of cottage cheese. Different concentrations (%) of cow and goat milk were mixed such as (CG1 (100:0) served as control, CG2 (90:10), CG3 (80:20), CG4 (70:30), CG5 (60:40), CG6 (50:50) and CG7 (0:100)) to prepare milk blends. The analysis of physical and chemical properties showed notable differences in composition among the milk blends, with goat milk has higher fat content (4±0.003%) while cow milk has more lactose (4.6±0.1%). The ...
