Functional dairy foods have undergone a major leap in
recent years, so emerging evidence on the protective role ascribed
to fermented dairy products and specifically the traditional
original products as kishk which is a typical popular native food
in Egypt and Middle East. It is made from laban zeer and burghul
depending on random or spontaneous lactic acid bacteria in its
fermentation. It is characterized by richness in nutritive
constituents, healthy and has high biological value.
In this research, focus was concentrated on biochemical and
microbiological examination on kishk, study was also extended to
its hygienic quality through the determination of D (-) and L (+)
lactic acid isomers to stand up on the D (-) content which led to
disturbance in mammals. Comparison was made between
Egyptian Seidi (ES) kishk and Iranian (IR) kishk which was
considered as concentrated rayeb milk saturated with salt and
formed into marbles then sun dried. Also, the study included the
identification of organic acids content in ES-kishk using gas
chromatography.
However, results revealed that titratable acidity was 3.03
and 5.45% and the D (-) lactic acid isomer was 5169.71 and
13003.06 mg/kg in ES and IR kishk, respectively. Furthermore,
the demonstrated organic acids in ES kishk were lactic, propionic,
butyric, succinic and acetic acids. With regards to microbiological
examination revealed in 7.37, 7.26 log cfu/gm of lactobacilli and
streptococci respectively, while no pediococci was detected in
ES-kishk beside of 7.45 and 5.23 log cfu/gm of total yeast and
actedione resistant yeast were presented, respectively. In regards
to microbiological analysis of ES kishk after 6 months of storage,
it was represented 6.00% bacteria corresponding to 94.00% of the
microorganisms were yeast. On the other hand no microorganisms
were detected in IR-kishk after 6 months of storage due to the
high content of salt which led to physiological dryness in IRkishk.