Application of Microwave or Magnetic Field Technique in Relation to Pickled Conventional Domiati Cheese Properties | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 7, July 2023, Page 621-631 PDF (390.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.166733.7055 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Taher Mahrous Ahmed El-Mestekawy   ; Azza Mahmoud Farahat; Osama Ibrahim El-Batawy; Mohamed Yousef Abo EL-Naga
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| Food Science Department, Faculty of Agriculture, Ain Shams University, Shoubra El-Kheima, Cairo, Egypt | ||||
| Abstract | ||||
| This research aims to evaluate the effect of application of such new techniques, meaning microwave and magnetic field in Domiati cheese production versus the usual heat treatment on some technical, chemical, texture profile, microbiological and sensory properties of final product venin the presence of raw milk cheese. Domiati cheese samples were made using the full cream cow’s milk (3%fat) for each previously either pasteurized at 72°C for 15 sec., microwave exposed for 30sec.,or magnetic field treatment with an intensity of 950 gauss for 30 min. Besides, Domiati cheese made from raw cow’s milk was used as a control. The obtained results reveal that, the values of yield, moisture and salt/moisture of fresh Domiati cheese were lower in the control or magnetic-field cheese while the contents of titratable acidity (TA), soluble nitrogen / total nitrogen (SN/TN) and total volatile fatty acids (TVFA) were higher in the same cheeses. During pickling, more reductions in former parameters and more increases in the later ones were recorded. Domiati cheese of raw or magnetic treated milk was particularized with hardness as well as gumminess values higher and springiness value lower than those made using microwave or heat treated milk. During pickling of cheese, both hardness and gumminess values increased while that of springiness decreased. Control cheese had total bacterial count (TBC), spore forming bacteria and yeast & molds higher than those of pasteurized milk, microwave or magnetic one. Values of TBC increased in all samples during early pickling and then sharply decreased till the end. There was a remarkable inhibition in the growth of spore forming bacteria and yeasts & molds in magnetic treated one. It could be concluded that, magnetic field may be successfully apply in production of Domiati cheese without any significant variation in the physicochemical properties of that made traditionally using raw milk. Thus, these findings marks the magnetic field as an substitute to diminish of the initial load of microbes of raw milk, improve quality and increasethemilkshelf-lifebeforedifferentprocessing.However,thisremainsinsufficient to ensure that the product is free of pathogenic microbes, compared to that of milk treated with heat or microwaves. | ||||
| Keywords | ||||
| Chemicalproperties; Microbiologicalsituation; Textureprofile; sensoryevaluation | ||||
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