Impact of Innovative Formson the Chemical Composition and Rheological Properties of Jameed

Abstract

Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes. The aim of this study was to introduce a new jameed forms. Nine treatments of jameed were made from sheep buttermilk, goat and cow skim milk. Sheep buttermilk jameed took a spherical shape whereas goat or cow skim milk jameed was formed as a ball, triangle, square and cylinder. Utilization of square and cylinder molds in jameed manufacturing lowered total solids, fat and protein values. Square and cylinder forms jameed possessed the lowest total viable bacterial count, lactic acid bacteria and proteolytic bacteria. Using of triangle or square molds increased jameed wettability levels. The spherical and cylindrical shapes had the minimum values of hardness, cohesiveness, gumminess and chewiness whereas the triangle and square forms possessed the maximum levels. The scanning electron microscopy showed that in triangle jameed some compact protein masses with coarse structure contained little spaces were observed. In square and cylinder jameed, protein network possessed rigid plates structure, little aggregates and more gaps scattered in matrix.