Abstract
Functional dairy foods have undergone a major leap inrecent years, so emerging evidence on the protective role ascribedto fermented dairy products and specifically the traditionaloriginal products as kishk which is a typical popular native foodin Egypt and Middle East. It is made from laban zeer and burghuldepending on random or spontaneous lactic acid bacteria in itsfermentation. It is characterized by richness in nutritiveconstituents, healthy and has high biological value.In this research, focus was concentrated on biochemical andmicrobiological examination on kishk, study was also extended toits hygienic quality through the determination of D (-) and L (+)lactic acid isomers to stand up on the D (-) content which led todisturbance in mammals. Comparison was made betweenEgyptian Seidi (ES) kishk and Iranian (IR) kishk which wasconsidered as concentrated rayeb milk saturated with salt andformed into marbles then sun dried. Also, the study included theidentification of organic acids content in ES-kishk using gaschromatography.However, results revealed that titratable acidity was 3.03and 5.45% and the D (-) lactic acid isomer was 5169.71 and13003.06 mg/kg in ES and IR kishk, respectively. Furthermore,the demonstrated organic acids in ES kishk were lactic, propionic,butyric, succinic and acetic acids. With regards to microbiologicalexamination revealed in 7.37, 7.26 log cfu/gm of
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
