THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE
El-Nawasany, L., Sakr, H., Aboel-Enin, E. (2015). THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE. EKB Journal Management System, 23(2), 563-570. doi: 10.21608/ajs.2015.14597
Lamiaa F. El-Nawasany; Hanaa S.A. Sakr; Elham A. Aboel-Enin. "THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE". EKB Journal Management System, 23, 2, 2015, 563-570. doi: 10.21608/ajs.2015.14597
El-Nawasany, L., Sakr, H., Aboel-Enin, E. (2015). 'THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE', EKB Journal Management System, 23(2), pp. 563-570. doi: 10.21608/ajs.2015.14597
El-Nawasany, L., Sakr, H., Aboel-Enin, E. THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE. EKB Journal Management System, 2015; 23(2): 563-570. doi: 10.21608/ajs.2015.14597

THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE

Arab Universities Journal of Agricultural Sciences
Article 19, Volume 23, Issue 2 - Serial Number 1, September 2015, Page 563-570  XML PDF (217.75 K)
Document Type: Original Article
DOI: 10.21608/ajs.2015.14597
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Authors
Lamiaa F. El-Nawasany* ; Hanaa S.A. Sakr; Elham A. Aboel-Enin
Animal Production Research Institute, Agricultural Research Center, Min. of Agric., Giza, Egypt
Abstract
Karish cheese was made by fermentation of skim milk with yoghurt starter culture (Y) or by direct acidification with concentrated juice from orange (O), grapefruit (G) or lemon (L). In a combination of fermentation and direct acidification, the different juices were used to give the treatments of YO, YG and YL. The highest yield (29.17%) of the fresh cheese was recorded from YL treatment. This was followed by values of 27.93, 27.51 and 26.13% from L, YO, and O treatments in order, whereas cheese from Y had the lowest yield being 21.26%. Such yield values were accompanied by the corresponding vitamin C contents of 6.5, 7.33, 6.35, 7.50 and 0.33 mg/100 g, respectively. The use of different juices gave more acidic fresh cheese than cheese made using Y with them or Y alone which caused the lowest acidity content.        The rheological properties of the fresh cheese including hardness, cohesiveness, springiness, gumminess and adhesiveness were also affected by the applied treatments. During storage of all cheese samples in the refrigerator, TS, acidity, total protein, SN/TN and FRI gradually increased with different rates, whereas only vitamin C content decreased. Evaluation of the organolptic properties revealed that the use of orange or lemon juice with yoghurt starter gave the best quality of fresh cheese with the higher scores for body and texture as well as the flavour of the cheese.
Keywords
citrus fruits; Karish cheese
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