Manufacture of Kariesh cheese supplemented with cumin aqueous extract
Other Title(s)
صناعة جبن قريش مدعم بمستخلص مائي للكمون
Joint Authors
Mahran, Muhammad Atiyyah
Abd al-Rahim, Ali Muhammad
Sadiq, Shayma Hasab Allah
Hasanayn, Ahmad Muhammad
Source
Assuit Journal of Agricultural Sciences
Issue
Vol. 50, Issue 2 (30 Jun. 2019), pp.53-67, 15 p.
Publisher
Assiut University Faculty of Agriculture
Publication Date
2019-06-30
Country of Publication
Egypt
No. of Pages
15
Main Subjects
Topics
Abstract AR
الهدف من الدراسة معرفة تأثیر المائی للكمون على زمن التجبن، التركیب الكیمیائی و الخصائص المیكروبیولوجیة و كذلك الحسیة على الجبن القریش.
تم اضافة تركیزات مختلفة من الالمائی للكمون (0، 0.5، 1، 2 و 3% ) للبن الفرز المستخدم فی صناعة الجبن القریش
Abstract EN
The aim of this work was to study the influence of cumin aqueous extract on coagulation time, the chemical composition and microbiological quality as well as organoleptic properties of the Kariesh cheese.
Different concentrations of cumin aqueous extract (0.0, 0.5, 1.0, 2.0 and 3.0 %) were added to skim milk and used for making Kariesh cheese.
The obtained cheese stored for two months at 5 ± 2ºC.
Acid content was increased by increasing the concentration of the cumin aqueous extract.
Ash, total nitrogen, amino nitrogen, total protein, total protein in dry matter, fat, fat in dry matter, salt and salt in serum percentages while the soluble nitrogen and total solids contents were decreased.
It was observed that this extract have a significant effect on decrease total bacterial counts of Kariesh cheese.
Regarding to organoleptic properties of Kariesh cheese supplemented with cumin aqueous extract comparable with control one it has better scores than control.
American Psychological Association (APA)
Sadiq, Shayma Hasab Allah& Mahran, Muhammad Atiyyah& Abd al-Rahim, Ali Muhammad& Hasanayn, Ahmad Muhammad. 2019. Manufacture of Kariesh cheese supplemented with cumin aqueous extract. Assuit Journal of Agricultural Sciences،Vol. 50, no. 2, pp.53-67.
https://search.emarefa.net/detail/BIM-1021502
Modern Language Association (MLA)
Sadiq, Shayma Hasab Allah…[et al.]. Manufacture of Kariesh cheese supplemented with cumin aqueous extract. Assuit Journal of Agricultural Sciences Vol. 50, no. 2 (2019), pp.53-67.
https://search.emarefa.net/detail/BIM-1021502
American Medical Association (AMA)
Sadiq, Shayma Hasab Allah& Mahran, Muhammad Atiyyah& Abd al-Rahim, Ali Muhammad& Hasanayn, Ahmad Muhammad. Manufacture of Kariesh cheese supplemented with cumin aqueous extract. Assuit Journal of Agricultural Sciences. 2019. Vol. 50, no. 2, pp.53-67.
https://search.emarefa.net/detail/BIM-1021502
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1021502