The Experts below are selected from a list of 234 Experts worldwide ranked by ideXlab platform

A Elzawahry - One of the best experts on this subject based on the ideXlab platform.

  • milk and Domiati Cheese properties affected by feeding of lactating goats on strawberry vines hay
    Journal of Food and Dairy Sciences, 2018
    Co-Authors: A Elzawahry
    Abstract:

    This study was carried out to study the effect of replacing Berseem hay in feed of lactating goats by strawberry vines hay on milk properties and Domiati Cheese properties made from this milk. Twenty eight Damascus goats were divided into four similar groups according to weight as follows: *Group1 were fed on concentrate mixtures + Berseem hay 1:1 as a control (treatment1).* Group 2 were fed on concentrate mixtures + (70 % Berseem hay and 30 % Strawberry vines hay) 1:1, (treatment 2).* Group 3 were fed on concentrate mixtures + mixtures of (30 % Berseem hay and 70 % Strawberry vines hay) 1:1, (treatment 3).* Group 4 were fed on concentrate mixture + Strawberry vines hay 1:1, (treatment 4). Domiati Cheese was made from goats' milk, Cheeses were stored at room temperature for 60 days and analyzed for total solids (TS), total nitrogen (TN), acidity, pH, fat, soluble nitrogen (SN), non protein nitrogen (NPN), total volatile fatty acids (TVFA) and organoleptic properties. Results showed that, no significant differences (P <0.05) were found in curd tension and coagulation time in the curd of goats' milk from different treatments, synersis significantly (P≤0.05) increased with replacing Berseem hay in feed of lactating goats' by strawberry vines hay. Cheese yield slightly decreased particularly, at the high replacing rates of Berseem hay by Strawberry vines hay. The total solids and titratable acidity slightly increased and pH values slightly decreased by increasing the replacing rate. Significant differences (P≤0.05) were found in TN/DM% between treatments during the ripening period, while F/DM% and the ripening indices (SN/TN%, NPN/TN% and TVFA) decreased by increasing the replacing of Berseem hay by Strawberry vines hay in all treatments during storage period. The Cheese made from T2 had the highest score points for organoleptic properties, followed by T1 (control), T3 and T4, respectively.

Eman Ibrahim - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Trypsin on The Functional Properties of Salted and Ultrafiltrated Whey Protein Concentrates
    2018
    Co-Authors: Mohamed Abed Ghanimah, Eman Ibrahim
    Abstract:

    This research aimed to study characterizes effect of hydrolysis of whey protein concentrates (WPCs) using trypsin on their functional properties and use of the modified concentrates in the manufacture of yoghurt. Two types of whey were used, salted whey from Domiati Cheese manufacture and ultrafiltrated sweet whey from Ras Cheese. Whey protein concentrates were produced by precipitation the salted (SWPC) and UF sweet whey (UFWPC) at 90°C / 20 min., and then freeze dried. The prepared whey protein concentrates were treated with trypsin enzyme at concentrations of 0.15, 0.3 and 0.5 g enzyme per 100 g protein. The results showed that the hydrolysis of whey protein concentrates had insignificant effect on the moisture, fat, ash and lactose, while the total nitrogen content and the degree of degradation significantly increased by increasing the concentration of the enzyme. Water and fat absorption capacities were increased by increasing the enzyme concentration and were higher in UFWPC. Emulsification capacity, foaming properties and the ability to form gel were improved by increasing the concentration of the enzyme. Yoghurt was manufactured using the two types of hydrolyzed whey protein concentrates. The replacement of skim milk powder (SMP) with hydrolyzed WPC increased TS, TN and ash content compared to control. Curd syneresis significantly decreased (p≤0.05) in all treatments compared to control, however treatments with UFWPC exhibited the lowest values. The substitution of 50% and 75 % skim milk powder (SMP) with SWPC and UFWPC in order, had no effect on sensory properties of the yogurt.

  • Biogenic amines content of the Egyptian Domiati Cheese in relation to chemical composition and ripening indices
    Indian journal of dairy science, 2015
    Co-Authors: Eman Ibrahim
    Abstract:

    Market Domiati Cheese samples representing Baramili and Istamboli types were analysed for the presence and quantity of biogenic amines (BAs).The total BAs content as an average ±SE was 27.36±9.16 mg/100g of BaramiliCheese  including tyramine (13.03 mg/100g) , cadaverine (8.01 mg/100g) , putrescine (3.35 mg/100g) and histamine (2.81 mg/100g) with the percentages of 47.62 , 29.28 , 12.24 and 10.27 from the total BAs respectively .Tyramine (4.88 mg/100g) was the most prevalent amine in IstamboliCheese  representing 57.68% of the total BAs detected (8.46 mg/100 g) .This was followed by quantites of 1.69 , 1.38 and 0.44 mg/100g for histamine , cadaverine and putrescine in order with the corresponding percentages  of 19.98 , 16.31 and 5.20 from the total .The BAs spermidine and spermine were detected in both Cheese  types in quantities less than 0.10 mg/100g .All Cheese  Samples were analysed for acidity , pH , moisture , fat , salt , protein , soluble nitrogen (SN) , formol ripening index (FRI) and Shilovichripening index (SRI) .The statistical analysis revealed that histamine (Him) , tyramine (Tym) , putrescine (Put) and cadaverine (Cad) as well as total BAs (TBAs) positively correlated with protein content and negatively correlated with SN / TN content .Tym had the maximum r values of +0.776 (P≤0.01) and -0.729 (P≤0.05) respectively. A highly significant correlations were recorded between spermidine (Spd) and spermine (Spm) from one side and acidily and pH from the other side . Tym , the most prevalent amine in Cheese  and the TBAs negatively correlated with SN / TN , FRI , SRI , acidity , moisture and fat content one dry matter basis . Finally Him ,Tym , Spd and Spm negatively correlated (P≥0.05) with salt / moisture , whereas the rest of BAs showed insignificant positive correlation in this respect .

  • DETERMINATION OF SOME MINERALS AND TRACE ELEMENTS CONTENT IN Domiati Cheese BY ICP-MS AFTER MICROWAVE DIGESTION
    Indian journal of dairy science, 2015
    Co-Authors: Eman Ibrahim
    Abstract:

    Domiati Cheese samples (Istamboli type) were analysed for the gross chemical composition. ICP-MS was used after microwave digestion for measuring some minerals and trace elements content of the samples. The attained results revealed occurrence of the different minerals and trace elements in ppm with the averages±SE of 8.2±1.40, 0.05±0.01, 9.71±2.01, 0.37±0.04,

  • determination of some minerals and trace elements content in Domiati Cheese by icp ms after microwave digestion
    Indian journal of dairy science, 2015
    Co-Authors: Eman Ibrahim
    Abstract:

    Domiati Cheese samples (Istamboli type) were analysed for the gross chemical composition. ICP-MS was used after microwave digestion for measuring some minerals and trace elements content of the samples. The attained results revealed occurrence of the different minerals and trace elements in ppm with the averages±SE of 8.2±1.40, 0.05±0.01, 9.71±2.01, 0.37±0.04, <0.03, <0.03, 0.12±0.04, 0.16±0.03, 8.38±1.12, <0.06, 1.39±0.40, 0.09±0.01, 0.14±0.03, 0.07±0.01, 0.08±0.02, 0.06±0.01, 0.29±0.18, 13.0±1.89 and 15.05±0.75 for AL, As, B, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, Sr and Zn respectively. Such contents of minerals and trace elements seen to have no pronounced impact on the flavour attributes of the Cheese samples which characterized mainly by salty and acidic tastes.

Jean-claude Ogier - One of the best experts on this subject based on the ideXlab platform.

  • Biodiversity of bacterial ecosystems in traditional Egyptian Domiati Cheese
    Applied and Environmental Microbiology, 2007
    Co-Authors: Gaber El-baradei, Agnès Delacroix-buchet, Jean-claude Ogier
    Abstract:

    Bacterial biodiversity occurring in traditional Egyptian soft Domiati Cheese was studied by PCR-temporal temperature gel electrophoresis (TTGE) and PCR-denaturing gradient gel electrophoresis (DGGE). Bands were identified using a reference species database (J.-C. Ogier et al., Appl. Environ. Microbiol. 70:5628-5643, 2004); de novo bands having nonidentified migration patterns were identified by DNA sequencing. Results reveal a novel bacterial profile and extensive bacterial biodiversity in Domiati Cheeses, as reflected by the numerous bands present in TTGE and DGGE patterns. The dominant lactic acid bacteria (LAB) identified were as follows: Leuconostoc mesenteroides, Lactococcus garvieae, Aerococcus viridans, Lactobacillus versmoldensis, Pediococcus inopinatus, and Lactococcus lactis. Frequent non-LAB species included numerous coagulase-negative staphylococci, Vibrio spp., Kocuria rhizophila, Kocuria kristinae, Kocuria halotolerans, Arthrobacter spp./Brachybacterium tyrofermentans. This is the first time that the majority of these species has been identified in Domiati Cheese. Nearly all the dominant and frequent bacterial species are salt tolerant, and several correspond to known marine bacteria. As Domiati Cheese contains 5.4 to 9.5% NaCl, we suggest that these bacteria are likely to have an important role in the ripening process. This first systematic study of the microbial composition of Domiati Cheeses reveals great biodiversity and evokes a role for marine bacteria in determining Cheese type.

Gaber El-baradei - One of the best experts on this subject based on the ideXlab platform.

  • Biodiversity of bacterial ecosystems in traditional Egyptian Domiati Cheese
    Applied and Environmental Microbiology, 2007
    Co-Authors: Gaber El-baradei, Agnès Delacroix-buchet, Jean-claude Ogier
    Abstract:

    Bacterial biodiversity occurring in traditional Egyptian soft Domiati Cheese was studied by PCR-temporal temperature gel electrophoresis (TTGE) and PCR-denaturing gradient gel electrophoresis (DGGE). Bands were identified using a reference species database (J.-C. Ogier et al., Appl. Environ. Microbiol. 70:5628-5643, 2004); de novo bands having nonidentified migration patterns were identified by DNA sequencing. Results reveal a novel bacterial profile and extensive bacterial biodiversity in Domiati Cheeses, as reflected by the numerous bands present in TTGE and DGGE patterns. The dominant lactic acid bacteria (LAB) identified were as follows: Leuconostoc mesenteroides, Lactococcus garvieae, Aerococcus viridans, Lactobacillus versmoldensis, Pediococcus inopinatus, and Lactococcus lactis. Frequent non-LAB species included numerous coagulase-negative staphylococci, Vibrio spp., Kocuria rhizophila, Kocuria kristinae, Kocuria halotolerans, Arthrobacter spp./Brachybacterium tyrofermentans. This is the first time that the majority of these species has been identified in Domiati Cheese. Nearly all the dominant and frequent bacterial species are salt tolerant, and several correspond to known marine bacteria. As Domiati Cheese contains 5.4 to 9.5% NaCl, we suggest that these bacteria are likely to have an important role in the ripening process. This first systematic study of the microbial composition of Domiati Cheeses reveals great biodiversity and evokes a role for marine bacteria in determining Cheese type.

Agnès Delacroix-buchet - One of the best experts on this subject based on the ideXlab platform.

  • Biodiversity of bacterial ecosystems in traditional Egyptian Domiati Cheese
    Applied and Environmental Microbiology, 2007
    Co-Authors: Gaber El-baradei, Agnès Delacroix-buchet, Jean-claude Ogier
    Abstract:

    Bacterial biodiversity occurring in traditional Egyptian soft Domiati Cheese was studied by PCR-temporal temperature gel electrophoresis (TTGE) and PCR-denaturing gradient gel electrophoresis (DGGE). Bands were identified using a reference species database (J.-C. Ogier et al., Appl. Environ. Microbiol. 70:5628-5643, 2004); de novo bands having nonidentified migration patterns were identified by DNA sequencing. Results reveal a novel bacterial profile and extensive bacterial biodiversity in Domiati Cheeses, as reflected by the numerous bands present in TTGE and DGGE patterns. The dominant lactic acid bacteria (LAB) identified were as follows: Leuconostoc mesenteroides, Lactococcus garvieae, Aerococcus viridans, Lactobacillus versmoldensis, Pediococcus inopinatus, and Lactococcus lactis. Frequent non-LAB species included numerous coagulase-negative staphylococci, Vibrio spp., Kocuria rhizophila, Kocuria kristinae, Kocuria halotolerans, Arthrobacter spp./Brachybacterium tyrofermentans. This is the first time that the majority of these species has been identified in Domiati Cheese. Nearly all the dominant and frequent bacterial species are salt tolerant, and several correspond to known marine bacteria. As Domiati Cheese contains 5.4 to 9.5% NaCl, we suggest that these bacteria are likely to have an important role in the ripening process. This first systematic study of the microbial composition of Domiati Cheeses reveals great biodiversity and evokes a role for marine bacteria in determining Cheese type.