Abstract
Kariesh cheese is a soft acid cheese made from naturally fermented skimmed milk mainly at farmers' home. Although it is an excellent source of nutritive substances, it is unhygienically produced and pose public health risks due to raw contaminated milk. Efficacy of acetic and citric acids were evaluated as an alternative method for kariesh cheese production to reduce the risk of S. Typhimurium and E. coli. food poisoning. The yield of cheese did not significantly differ (P>0.05) between citric acid treatments and control, but acetic acid treatments were significantly (P 0.05). Acetic acid 1% was the most effective antimicrobial, producing a significant (P 0.05) reductions in both of S. Typhimurium and E. coli levelS. Citric acid 2% achieved significant but low biological value reductions (0.59 and 0.58 log reduction) in S. Typhimurium and E. coli levels, respectively. But 3% citric acid treatment significantly (P<0.01) reduced S. Typhimurium and E. coli by 1.7 and 1.52 log reduction in comparison with the initial count. These results suggested that treatment of raw skimmed milk with acetic acid 1% or citric acid 3% is a good alternative for production of hygienic kariesh cheese.
Highlights
Cheese plays an important role in the Egyptian diet, and many people such as farmers eat a certain amount of cheese with at last one meal a day owing to its high protein content, low fat and price; most of the cheese is consumed either directly or with bread (Todaro et al, 2013)
The yield of cheese made by citric acid (T3) (19.05%) was the highest, followed by that made by natural lemon juice (T2) (18.89%) and the lowest yield was recorded by acetic acid (T4) (16.94%) compared to that made by the control (18.9%)
Kariesh cheese made with yoghurt starter, the citric acid and the acetic acid were more accepted by the panelists as compared with that made by the natural lemon juice (P
Summary
Cheese plays an important role in the Egyptian diet, and many people such as farmers eat a certain amount of cheese with at last one meal a day owing to its high protein content, low fat and price; most of the cheese is consumed either directly or with bread (Todaro et al, 2013). Environmental conditions prevailing during processing and storage, combined with the composition of the cheese often, which reduces considerably its quality (Reps et al, 2002). It is an acid coagulated fresh cheese, made from skimmed milk (cow milk, buffalo milk or buttermilk from sour cream) with soft composition, white curd and slightly salty (Francois et al, 2004). Manufacture of such product is made at home from naturally fermented skimmed milk. The product is exposed to contamination with several types of microorganisms
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