02486cab a2200313Ia 4500 u186733 ENAL 210929s2020 ua ss b eng d EAL EAL eng ara ART EJFS V48 No1 13 Mahmoud, Elsayed A. 33361 Egyptian journal of food science, 2020 v.48 [electronic resource]. The optimum conditions for producing fermented milk used in the manufacture of fayesh bread [electronic resource]. 135-145 p. text file PDF Includes references. Fayesh is one of the most popular types of bread in Egyptian kitchen, which depends on the fermentation of boiled milk using cereals and legumes. In this study, the optimum conditions for fermented milk used in the manufacture of Fayesh were evaluated. The bacteria responsible for the milk fermentation were also isolated and identified. Ten grams of whole or crushed some cereals and legumes were added separately or incombination to 150 mL beilod milk and incubated at room temperature (traditional method) or at 30, 40 and 50 ºC. The results illustrated that milk fermentation needs more time at room temperature than fermentation at 40 ºC. At 40ºC, the time of milk fermentation was the lowest compared to that at 30 and 50 ºC. Regarding the type of grains, the fermentation time was the lowest using both whole lentil (7.5 hr) and crushed wheat green (7.5 hr),followed by whole faba bean (8.0 hr).When mixing the grains, the least time for fermentation was 6.5 hr, using lentil/wheat grain mixture, followed by fababean/green wheat (7.0 hr), fababean/wheat grain (7.0 hr), green wheat/wheat grain (7.0 h), and lentil/green wheat (7.25 hr).Staphylococcus vitulinus was isolated from faba beans, green wheat,and wheat grain. Staphylococcus lentus was isolated from chickpea and sesame, while Enterococcus faecium was also isolated from lentil. Keywords: Fermented foods, Milk fermentation, Fayeshbread, Cereals, Legumes. Summary in Arabic. Fermented milk 33362 Fermented foods Bread Abd-Alla, Abd-Ellah A. 33358 Bakhiet, Elsayed K. 3131 Sorour, Mohamed A. 32559 Egyptian Journal of Food Science, 2020 v.48 11100192 nnas u30367 http://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/135.pdf Full Text Article. AR alc 0 0 alc 0 0 ENAL ENAL 2021-09-29 0 ART EJFS V48 No1 13 2021-09-29 00:00:00 2021-09-29 AR 67020 67020