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48102

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Dairy Science

Abstract

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.

DOI

10.21608/ajas.2019.48102

Keywords

cumin, kariesh cheese, Aqueous extract

Authors

First Name

M.

Last Name

Mohran

MiddleName

A.

Affiliation

Dairy Department, Faculty of Agriculture, Assiut University, Assiut.

Email

mohamed.mahran@agr.au.edu.eg

City

Assiut

Orcid

-

First Name

A.

Last Name

Abd-El Rahim

MiddleName

M.

Affiliation

Dairy Science Department, Faculty of Agriculture, Assiut University, Egypt

Email

ali.mohamed3@agr.au.edu.eg

City

Assiut

Orcid

-

First Name

A.

Last Name

Hassanein

MiddleName

M.

Affiliation

Food Technology Res. Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Shaymaa

Last Name

Sadek

MiddleName

H.

Affiliation

Food Technology Res. Institute, Agricultural Research Center, Giza, Egypt

Email

-

City

Giza

Orcid

-

Volume

50

Article Issue

2

Related Issue

6487

Issue Date

2019-06-01

Receive Date

2019-03-19

Publish Date

2019-06-01

Page Start

53

Page End

67

Print ISSN

1110-0486

Online ISSN

2356-9840

Article File

AJAS_Volume 50_Issue 2_Pages 53-67.pdf

PDF . 337.3kB

Link

https://ajas.journals.ekb.eg/article_48102.html

Detail API

https://ajas.journals.ekb.eg/service?article_code=48102

Order

5

Type

Original Article

Type Code

62

Publication Type

Journal

Publication Title

Assiut Journal of Agricultural Sciences

Publication Link

https://ajas.journals.ekb.eg/

MainTitle

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

Details

Type

Article

Created At

22 Jan 2023