Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract
Mohran, M., Abd-El Rahim, A., Hassanein, A., Sadek, S. (2019). Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract. EKB Journal Management System, 50(2), 53-67. doi: 10.21608/ajas.2019.48102
M. A. Mohran; A. M. Abd-El Rahim; A. M. Hassanein; Shaymaa H. Sadek. "Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract". EKB Journal Management System, 50, 2, 2019, 53-67. doi: 10.21608/ajas.2019.48102
Mohran, M., Abd-El Rahim, A., Hassanein, A., Sadek, S. (2019). 'Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract', EKB Journal Management System, 50(2), pp. 53-67. doi: 10.21608/ajas.2019.48102
Mohran, M., Abd-El Rahim, A., Hassanein, A., Sadek, S. Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract. EKB Journal Management System, 2019; 50(2): 53-67. doi: 10.21608/ajas.2019.48102

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

Assiut Journal of Agricultural Sciences
Article 5, Volume 50, Issue 2, June 2019, Page 53-67  XML PDF (329.43 K)
Document Type: Original Article
DOI: 10.21608/ajas.2019.48102
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Authors
M. A. Mohran1; A. M. Abd-El Rahim2; A. M. Hassanein3; Shaymaa H. Sadek3
1Dairy Department, Faculty of Agriculture, Assiut University, Assiut.
2Dairy Science Department, Faculty of Agriculture, Assiut University, Egypt
3Food Technology Res. Institute, Agricultural Research Center, Giza, Egypt
Abstract
The aim of this work was to study the influence of cumin aqueous extract on coagulation time, the chemical composition and microbiological quality as well as organoleptic properties of the Kariesh cheese. Different concentrations of cumin aqueous extract (0.0, 0.5, 1.0, 2.0 and 3.0 %) were added to skim milk and used for making Kariesh cheese.
Keywords
cumin; kariesh cheese; Aqueous extract
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