THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE
Karish cheese was made by fermentation of skim milk with yoghurt starter culture (Y) or by direct acidification with concentrated juice from orange (O), grapefruit (G) or lemon (L). In a combination of fermentation and direct acidification, the different juices were used to give the treatments of YO...
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| Format: | Article |
| Language: | Arabic |
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The Union of Arab Universities
2015-09-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_14597_cfd20d82c93f40e3c2184634f66f3f24.pdf |
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| author | Lamiaa F. El-Nawasany Hanaa S.A. Sakr Elham A. Aboel-Enin |
| author_facet | Lamiaa F. El-Nawasany Hanaa S.A. Sakr Elham A. Aboel-Enin |
| author_sort | Lamiaa F. El-Nawasany |
| collection | DOAJ |
| description | Karish cheese was made by fermentation of skim milk with yoghurt starter culture (Y) or by direct acidification with concentrated juice from orange (O), grapefruit (G) or lemon (L). In a combination of fermentation and direct acidification, the different juices were used to give the treatments of YO, YG and YL. The highest yield (29.17%) of the fresh cheese was recorded from YL treatment. This was followed by values of 27.93, 27.51 and 26.13% from L, YO, and O treatments in order, whereas cheese from Y had the lowest yield being 21.26%. Such yield values were accompanied by the corresponding vitamin C contents of 6.5, 7.33, 6.35, 7.50 and 0.33 mg/100 g, respectively. The use of different juices gave more acidic fresh cheese than cheese made using Y with them or Y alone which caused the lowest acidity content. The rheological properties of the fresh cheese including hardness, cohesiveness, springiness, gumminess and adhesiveness were also affected by the applied treatments. During storage of all cheese samples in the refrigerator, TS, acidity, total protein, SN/TN and FRI gradually increased with different rates, whereas only vitamin C content decreased. Evaluation of the organolptic properties revealed that the use of orange or lemon juice with yoghurt starter gave the best quality of fresh cheese with the higher scores for body and texture as well as the flavour of the cheese. |
| first_indexed | 2024-04-25T01:53:43Z |
| format | Article |
| id | doaj.art-f7e6e830c69e4419b01a63310833284d |
| institution | Directory Open Access Journal |
| issn | 1110-2675 2636-3585 |
| language | Arabic |
| last_indexed | 2024-04-25T01:53:43Z |
| publishDate | 2015-09-01 |
| publisher | The Union of Arab Universities |
| record_format | Article |
| series | Arab Universities Journal of Agricultural Sciences |
| spelling | doaj.art-f7e6e830c69e4419b01a63310833284d2024-03-07T17:43:33ZaraThe Union of Arab UniversitiesArab Universities Journal of Agricultural Sciences1110-26752636-35852015-09-0123256357010.21608/ajs.2015.1459714597THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESELamiaa F. El-Nawasany0Hanaa S.A. Sakr1Elham A. Aboel-Enin2Animal Production Research Institute, Agricultural Research Center, Min. of Agric., Giza, EgyptAnimal Production Research Institute, Agricultural Research Center, Min. of Agric., Giza, EgyptAnimal Production Research Institute, Agricultural Research Center, Min. of Agric., Giza, EgyptKarish cheese was made by fermentation of skim milk with yoghurt starter culture (Y) or by direct acidification with concentrated juice from orange (O), grapefruit (G) or lemon (L). In a combination of fermentation and direct acidification, the different juices were used to give the treatments of YO, YG and YL. The highest yield (29.17%) of the fresh cheese was recorded from YL treatment. This was followed by values of 27.93, 27.51 and 26.13% from L, YO, and O treatments in order, whereas cheese from Y had the lowest yield being 21.26%. Such yield values were accompanied by the corresponding vitamin C contents of 6.5, 7.33, 6.35, 7.50 and 0.33 mg/100 g, respectively. The use of different juices gave more acidic fresh cheese than cheese made using Y with them or Y alone which caused the lowest acidity content. The rheological properties of the fresh cheese including hardness, cohesiveness, springiness, gumminess and adhesiveness were also affected by the applied treatments. During storage of all cheese samples in the refrigerator, TS, acidity, total protein, SN/TN and FRI gradually increased with different rates, whereas only vitamin C content decreased. Evaluation of the organolptic properties revealed that the use of orange or lemon juice with yoghurt starter gave the best quality of fresh cheese with the higher scores for body and texture as well as the flavour of the cheese.https://ajs.journals.ekb.eg/article_14597_cfd20d82c93f40e3c2184634f66f3f24.pdfcitrus fruitskarish cheese |
| spellingShingle | Lamiaa F. El-Nawasany Hanaa S.A. Sakr Elham A. Aboel-Enin THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE Arab Universities Journal of Agricultural Sciences citrus fruits karish cheese |
| title | THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE |
| title_full | THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE |
| title_fullStr | THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE |
| title_full_unstemmed | THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE |
| title_short | THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE |
| title_sort | use of citrus fruits in the manufacture of flavoured karish cheese |
| topic | citrus fruits karish cheese |
| url | https://ajs.journals.ekb.eg/article_14597_cfd20d82c93f40e3c2184634f66f3f24.pdf |
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