Estimation of the quality of some fermented dairy products in Cairo and Giza governorates [electronic resource]
Language: English Summary language: Arabic Description: 101 - 108 pOther title:- تقدير جودة بعض منتجات الألبان المتخمرة بمحافظتي القاهرة والجيزة [Added title page title]
- Mansoura University journal of food and dairy sciences, 2022 v. 13 (7) [electronic resource].
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Articles
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Main | ART MUJFDS V13 No7 1 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
A total of twenty samples of different types of Zabady and Raybe milk were collected from local markets in Cairo and Al-Giza governorates and stored in the refrigerator at 5±1°C. Microbiological,
physicochemical, and rheological properties of collected samples were studied at the beginning, middle,
and end of storage period. The results showed that the average values of acidity, pH, Viscosity, Syneresis,
Water Holding Capacity (WHC%) and Radical Scavenging Activity (RSA%) of fresh samples ranged from
0.72±0.02 to 0.82±0.04%, 4.52±0.05 - 4.61±0.02, 3393±7.00 - 8535±9.00 cP, 2.70±0.04 - 3.88±0.07
(ml/5g), 20.70±0.18 - 45.92±0.19% and 14.69±0.13 - 21.62±0.12%, respectively. The collected fresh
samples contained 11.25±0.15 - 14.86±0.19 % total solids. Microbiological analysis revealed that the
collected fresh samples contained 7.95 to 8.52 (log cfu/g) lactic acid bacteria, 2.16 to 2.62 (log cfu/g)
Coliform Bacteria and 2.25 to 2.33 (log cfu/g) Yeasts and Molds. The hardiness and gumminess of the
high-fat traditional zabady samples were higher than the rest of the zabady samples, while the springiness, cohesiveness, and chewiness in the industrial zabady samples were higher than the traditional zabady. As the storage period progressed, chemical, physical, microbiological, and rheological changes occurred.
Keywords: Zabady, Raybe milk, Rheological, R.S.A%.
Summary in Arabic
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