Origin, History and Manufacturing Process of Egyptian Dairy Products: An Overview | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 6, Volume 5, Issue 1, June 2008, Page 51-62 | ||||
| Document Type: Review article | ||||
| DOI: 10.21608/ajfs.2008.20141 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| The manufacturing process of the Egyptian dairy products was originated since the Pharonic period from 3200 to 332B.C. and was developed through the Greco-Roman period from 332 to 641 A.D., and then in the Arab Islamic period 641 A.D. until now. The manufacturing process of the Egyptian dairy products was very well developed, and modern automation took place in the large cities in both lower and upper Egyptian governotates. The manufacturing process of the traditional dairy products in the frontier governorates must be intensively and carefully investigated, because it has not been previously studied. The objective of the present article is to describe the origin, history and manufacturing process of the following Egyptian dairy products; Laban Rayeb, Laban Khad, Laban Zeer, Kishk, Laban Zabady, Labneh, Karish cheese, Mish cheese, Domiati cheese, Ras cheese, and Egyptian adopted plastic curd cheese varieties (Kashkaval, Provolone, Mozarella, Medaffarah and Halloumi), processed cheese, Ice cream and Al-Samn. | ||||
| Keywords | ||||
| Egyptian dairy products; origin of dairy products; history of dairy products; processing of dairy products; Egyptian heritage | ||||
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