Prolong Shelf Life of Kareish Cheese: A review | ||||
| Egyptian Journal of Food Science | ||||
| Volume 51, Issue 1, 2023, Page 151-163 PDF (990.19 K) | ||||
| Document Type: Review Article | ||||
| DOI: 10.21608/ejfs.2023.212526.1165 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Sahar Hassan Salah Mohamed1; Mahmoud Abd El-Aziz   2; Shouq Abdullah Al Towaijri1
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| 1Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buradah 51452, Kingdom of Saudi Arabia | ||||
| 2Dairy Department, Food Industries & Nutrition Research Institute, National Research Centre, Giza, Egypt | ||||
| Abstract | ||||
| Kareish cheese is one of the oldest varieties consumed in Egypt. Egyptian consumers appreciate this type of cheese due to its high protein content, low fat and salt content, low price, and health benefits. However, due to its high moisture content, low salt and exposure to numerous contamination issues, including spoiling bacteria, molds, yeasts, and pathogenic bacteria, Kareish cheese has a limited shelf life. Preservatives can protect food products from pathogenic bacteria, spoilage microorganisms, and other undesirable chemical changes, thus improving product quality and extending shelf life. The quality and processes used to extend Kareish cheese's shelf life at refrigerator temperature were discussed. These processes include the application of chemical preservatives, bio-preservatives, biofilms, and gamma radiation. This review aimed to shed light on the procedures used to extend the shelf life of Kareish cheese and to focus on the most recent research published in the area of preserving Kareish cheese. | ||||
| Keywords | ||||
| Kareish cheese; Bio-preservatives; Biofilms | ||||
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