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175626

CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE

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Last updated: 26 Dec 2024

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Abstract

Six treatments of Domiati cheese were made to study the effect of adding sweet pepper extract and bifidobacteria on cheese quality. Control and all cheese treatments are pickled and stored in refrigerator for 12 weeks, incorporating of sweet pepper extract in to Domiati cheese increased its organoleptic scores. Incorporating of sweet pepper extract decreased the titratable acidity, while incorporating of bifidobacteria increased the acidity of cheese. Neither the incorporation of sweet pepper extract nor the incorporation of bifidobacteria affected significantly the ash and total protein content. Titratable acidity, total volatile fatty acid, soluble nitrogen and organoleptic scores increased throughout pickling period, while total protein content and moisture content decreased. Total bacterial, bifidobacteria and yeasts & moulds counts increased during the first 4 weeks of pickling period, then decreased up to the end of pickling period. The counts of bifidobacteria in all cheese treatments and even after pickling for 12 weeks were higher than the numbers should be present to achieve the health benefits of bifidobacteria.

DOI

10.21608/mjfds.2018.175626

Keywords

Domiati cheese, sweet pepper extract, Bifidobacteria, probiotic cheese

Authors

First Name

K. M. K.

Last Name

Kamaly

MiddleName

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Affiliation

Dairy Sci. and Tech. Department, Faculty of Agriculture, Menoufia Univ.

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First Name

Kh. M. K.

Last Name

Kebary

MiddleName

-

Affiliation

Dairy Sci. and Tech. Department, Faculty of Agriculture, Menoufia Univ.

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City

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Orcid

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First Name

R. M.

Last Name

Badawi

MiddleName

-

Affiliation

Dairy Sci. and Tech. Department, Faculty of Agriculture, Menoufia Univ.

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City

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Orcid

-

First Name

A. M. A.

Last Name

Gaafar

MiddleName

-

Affiliation

Dairy Sci. and Tech. Department, Faculty of Agriculture, Menoufia Univ.

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Volume

3

Article Issue

3

Related Issue

25461

Issue Date

2018-06-01

Receive Date

2021-06-06

Publish Date

2018-06-01

Page Start

39

Page End

49

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 3_Issue 3_Pages 39-49.pdf

PDF . 213.0kB

Link

https://mjfds.journals.ekb.eg/article_175626.html

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https://mjfds.journals.ekb.eg/service?article_code=175626

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2

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE

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Article

Created At

23 Jan 2023