The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread
Mahmoud, E., Abd-Alla, A., Bakhiet, E., Sorour, M. (2020). The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread. EKB Journal Management System, 48(1), 135-145. doi: 10.21608/ejfs.2020.26172.1047
Elsayed A. Mahmoud; Abd-Ellah A. Abd-Alla; Elsayed K. Bakhiet; Mohamed A. Sorour. "The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread". EKB Journal Management System, 48, 1, 2020, 135-145. doi: 10.21608/ejfs.2020.26172.1047
Mahmoud, E., Abd-Alla, A., Bakhiet, E., Sorour, M. (2020). 'The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread', EKB Journal Management System, 48(1), pp. 135-145. doi: 10.21608/ejfs.2020.26172.1047
Mahmoud, E., Abd-Alla, A., Bakhiet, E., Sorour, M. The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread. EKB Journal Management System, 2020; 48(1): 135-145. doi: 10.21608/ejfs.2020.26172.1047

The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread

Egyptian Journal of Food Science
Article 13, Volume 48, Issue 1, 2020, Page 135-145  XML PDF (959.04 K)
Document Type: Original Article
DOI: 10.21608/ejfs.2020.26172.1047
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Authors
Elsayed A. Mahmoud email 1; Abd-Ellah A. Abd-Alla2; Elsayed K. Bakhiet3; Mohamed A. Sorour1
1Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Sohag 82524, Egypt
2Dairy Science Department, Faculty of Agriculture, Sohag University, Sohag 82524, Egypt
3Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Assiut, 71524, Egypt
Abstract
Fayesh is one of the most popular types of bread in Egyptian kitchen, which depends on the fermentation of boiled milk using cereals and legumes. In this study, the optimum conditions for fermented milk used in the manufacture of Fayesh were evaluated. The bacteria responsible for the milk fermentation were also isolated and identified.Ten gram of whole or crushed some cereals and legumes were added separately or incombination to 150 mL beilod milk and incubated at room temperature (traditional method) or at 30, 40 and 50 ºC.Ten grams of whole or crushed some cereals and legumes were added separately or in combination to 150 mL boiled milk and incubated at room temperature (traditional method) or 30, 40 and 50 ºC.The results illustrated that milk fermentation needs more time at room temperature than fermentation at 40 ºC. At 40ºC, the time of milk fermentation was the lowest compared to that at 30 and 50 ºC.Regarding the type of grains, the fermentation time was the lowest using theboth whole lentil (7.5 h) and crushed wheat green (7.5 h),followed bywholefaba bean (8.0 h).When mixing the grains, the least time for fermentation was 6.5 hours, using lentil/wheat grain mixture, followed by fababean/green wheat (7.0 h), fababean/wheat grain (7.0 h), green wheat/wheat grain (7.0 h), and lentil/green wheat (7.25 h).Staphylococcus vitulinus was isolated from faba beans, green wheat,and wheat grain. Staphylococcus lentus was isolated from chickpea and sesame, while Enterococcus faecium was also isolated from lentil. 
Keywords
Fermented foods; milk fermentation; fayesh bread; cereals; legumes
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