Abstract
Kareish cheese is one of the most popular and traditional dairy products consumed in Egypt. It is a soft cheese commonly made in the countryside, especially in small villages...
Highlights
Kareish cheese is one of the most popular and traditional dairy products consumed in Egypt
Addition of the low concentration of Chitosan (1%) and/or N. sativa oil (0.5%) to the Kareish cheese resulted in a non-significant decrease in its organoleptic score; the decrease was significant with the addition of higher concentrations
The present study revealed that plain Kareish cheese showed the highest mean scores of odor, taste, color and texture (9.8 ± 0.63, 9.1 ± 1.2, 10.0 ± 0.0 and 9.5 ± 0.85, respectively)
Summary
Kareish cheese is one of the most popular and traditional dairy products consumed in Egypt. It is a soft cheese commonly made in the countryside, especially in small villages. A previous study reported that Kariesh cheese has a protein content of 19.99±1.32 g/100g, a fat content of 3.87±0.97 g/100g, with a calcium and phosphorous content of 641.1±49.21 and 431.18±37.21 mg/100g; respectively [2]. The microbiological quality of Kareish cheese indicates improper sanitation during its manufacture and handling. Kareish cheese is one of the most popular and traditional soft cheese consumed in Egypt It is commonly made in the countryside, especially in small villages. Nigella sativa is an annual medicinal plant has long been used as a natural medicine for the treatment of many disease conditions
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