Kariesh Cheese Research Articles

ISOLATION, IDENTIFICATION AND BIOCONTROL OF SALMONELLA TYPHIMURIUM IN KARIESH CHEESE BY BACTEIOPHAGE

The study aims to assess the possibility of biological control on one of the most serious pathogenic microbes that found to infect Kariesh cheese, namely Salmonella typhimurium. To achieve this object, firstly a total of 20 Kariesh cheese samples were collected randomly from various markets located at Cairo and exposed to microbiological isolation and identification of S. typhimurium. The obtained results revealed that, S. typhimurium was detected in 30% of surveyed market Kariesh cheese according to the strain identified by polymerase chain reaction (PCR) technique. Secondary, five sewage water samples were obtained from Fac. of Agric., Ain Shams Univ., and Shoubra EL-Kheima station of drinking and sewage water for specific bacteriophage isolation and morphology particles of Salmonella bacteriophage was examined by transmission electron microscope. Third, pasteurized skimmed buffalo’s milk was converted into experimental Kariesh cheese at 40oC by milk inoculation with 2% of freshly activated yoghurt bacterial starter culture and then milk was divided into 5 equal portions. The 1st portion considered as control. The 2nd, 3rd, 4th and 5th portions were contaminated with equal level (1%) of S. typhimurium suspension containing 105 colony forming units (CFU)/mL, previously isolated from foregoing surveyed Kariesh cheese samples, followed by adding phage suspension, from which isolated from sewage water, containing 108 plaque forming units (PFU)/mL at the levels of nil, 1, 2 and 3% respectively. All portions were separately incubated at the same temperature up to curdling. The curds were cut and individually filled into stainless steel moulds lined with cheese cloth and consolidated by a slight pressure for 24 h. The blocks of curd were then cut, dry salted using 2% NaCl (w/w) and packaged into plastic containers. Experimentally, there were proportional reductions in lactic acid bacteria (LAB) population as the level of phage spiked into cheese milk increased, as which the reduction rate of LAB count during cold storage period (CSP) prolonging was however declined. In terms of health safety, although the number of pathogen microbe added was gradually reduced due to the acid developed by prolonging the Cold Storage Period in the absence of phage, but it stilled present until the end of experimental period. While, the pathogen was completely eliminated within 7 days of cheese age when the phage suspension (108 PFU/mL) has been spiked at the level of 1% at least. The contamination of experimental Kariesh cheese with S. typhimurium led to weaken the ability of cheese curd to drain whey as explained from the dry matter (DM) content which decreased due to the presence of pathogen and increased by the pathogen elimination with bacteriophage, which resulted also to increase the protein /DM content. The ash content reduced by both reasons, namely the contamination with S. typhimurium and/or the spiking level of phage suspension. The presence of S. typhimurium slowed the LAB population and acid production by them. Finally, as a conclusion, the spiking of Kariesh cheese milk with 1% Salmonella typhimurium phage suspension (108 PFU/mL) is quite enough to eliminate this microorganism when it present at the level of 1% suspension containing 105 CFU /mL.

Keeping Quality of Kareish Chees as Affected with Added Certein Spices and Herbs Oil as Antifungal Agents.

Kariesh cheese was made from pasteurized cow skim milk, acidified by yoghurt starter divided into three equal parts in addition to the control. Three types of spices and herbs oils were added, namely: Nigella (Black cumin) oil, cumin oil and clove oil, 0.5%, 0.75% and 1.0% respectively. Kariesh cheese was analyzed for chemical, microbiological and sensory characteristics when fresh and during refrigerated storage (5±2°C) up to 30 days. Gross composition of the resultant cheese samples was within the Egyptian for kariesh cheese. The pH values were decreased during storage period in control, but all treatments had lower pH values with increase ratios of spices and herbs oils. Kariesh cheese made with yoghurt starter (control) had less total solids, pH values, but an increase in titratable acidity, fat, total protein, SN was detected during storage period. The highest values of SN, TS, fat and total protein were observed in treatments (T2 and T3), and increased during storage period. The total bacterial count (×104) in control (2.65), T1 (2.80, 2.05 and 2.25), T2 (2.60, 2.90 and 2.65) and T3 (2.50, 2.78 and 2.60) and increased gradually during the storage. Coliforms were not detected during storage period, mold and yeast content also were not detected when fresh cheese in control and all treatments, but at the end of the storage period they were lower in all treatments T1 (1.02, 0.76 and 0.35), T2 (0.95, 0.85 and 0.52) T3 (0.80, 0.60 and 0.30) compared to control (1.77). Sensory evaluation of fresh kariesh cheese manufactured by adding 0.75% and 1% oil (T1, T2 and T3) gained higher score for appearance, body and texture and flavor than control at fresh cheese.

Molecular Identification of Virulence Genes of Staphylococcus Aureus Isolated from Milk Products

Food intoxication by S.aureus was listed as the third etiology of food intoxication all over the world. This study was conducted to investigate the prevalence rate of S.aureus in skim milk soft cheese( Kariesh cheese) and ice cream samples from local markets in Menoufia province, Egypt. Two-hundred samples (100 for each) were examined bacteriologically for prevalence of Staphylococcus aureus through culturing on specific media and biochemical identification. In addition to the molecular characterization of some virulence and antibiotic resistance genes in isolated strains. The obtained results revealed that the prevalence rate of S. aureus was 24% in kariesh cheese with an average count of 1.22x 103 1.39 x 102 CFU/g and 16% in ice-cream samples with an average count of 1.04 x103 ± 8.89x10 CFU/ml .Furthermore, the molecular characterization using specific primers sets for detection of Coa, Spa and blaZ genes of S. aureus was performed by amplification of these primers at single amplicon at 630 bp, 226 bp, and 173bp respectively. The molecular results confirmed the detection of these genes in all tested isolates of S.aureus. The obtained results proved that PCR technique is more sensitive and specific in detection of these genes than other conventional techniques and help to understanding the role of these genes in pathogenicity pathway in different disease conditions and construction of effective control measure.

Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics

Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics

Effect of replacement of water by acid whey at different levels on quality characteristics of flat bread (balady) and fino bread

This investigation was carried out to study the effect of replacement of water by different levels (25, 50, 75 and 100 %) of acid whey from Kariesh cheese for flat bread (balady) and 25, 50 and 75 % for fino bread on quality characteristics of the produced bread. Results indicated that whey replacement levels up to 50% to produce flat bread (Balady) having higher overall acceptability than control. As a result of using whey, minerals content of the resulted bread was increased and the rate of gas production was also increased. Similar results were also obtained with fino bread which was found to be not significantly different from control for the overall acceptability with replacing water by whey at levels up to 50%. However, the specific volume of the produced fino bread was lower than that of control, while the reverse was observed for the specific weight. Addition of whey leads also to improve the fermentation process.

The Antimicrobial Activity of Chitosan and Its Application on Kariesh Cheese Shelf Life

The Antimicrobial Activity of Chitosan and Its Application on Kariesh Cheese Shelf Life

IMPROVING FUNCTIONAL PROPERTIES OF KAREISH CHEESE BY ADDING LOW SODIUM SALT AND DRIED PARSLEY

kariesh cheese is one of the most traditional Egyptian dairy products, it is known since the phararonic era. Parsley is an important source of phytochemicals such as phenolic, flavonoid compounds and vitamins. Hence, the aim of this study was to produce functional kariesh cheese supplemented with dried parsley by using low sodium salt. Chemical composition of parsley were studied. Furthermore, the effect of addition parsley in Kariesh cheese on physicochemical properties, microbiological count, rheological and sensory properties were evaluated. Results from HPLC showed that parsley contains high percent of rosmarinic, benzoic, E-vanillic & ellagic acids and hesperidin. Also, parsley has found to contain a variety of water soluble vitamins like nicotinic acid, B12, riboflavin and vitamin C. Kariesh cheese was made from skim milk supplemented with parsley (0.25, 0.5 and 0.75 %), and/or 1% low sodium salt (LSS) as substitution for commercial salt. Results indicated that moisture decreased whereas fat and protein contents increased with increasing adding ratio of parsley. Total bacteria count increased in the treatments which have LSS, where it was lower than the other treatments that contain parsley. In textural profile analysis, adding LSS with parsley caused increase in hardness, cohesnivess, springiness, chewiness and gumminess compared with control. From organoleptic view, all treatments were acceptable but the treatment which contains 1% LSS with 0.5% parsley showed the best organoleptic attributes among other treatments compared with control.

Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese

The present study aimed to utilize propolis extract as natural preservative and attractive healthy ingredients on the microbial content of kareish cheese during storage. Effect of two extracts of proplis (ethanolic and water extract) were used at different concentrations on the growth of three bacterial strains, Streptococcus thermophilus, Lactobacillus bulgaricus and Bifdobacterium bifidium being used as starter. The affect of these extracts on some spoilage contaminants of dairy microorganisms in milk medium were also studied. The resultant kareish cheeses from different treatments (with ethanol and water propolis extracts) were analyzed for phenolic compounds, antioxidant activity, microbiological and sensory properties when fresh and during storage (28 day) at 5±1°C. The counts of Str. thermophilus and Lb. bulgaricus in milk with different concentrations of propolis extracts were significantly higher than those in control. Ethanol extraction of propolis (EEP) and water extraction of propolis (WEP) at 600 and 1000 mg /100ml displayed a bactericidal effect with all of the tested spoilage microorganisms.The addition of propolis extract had a negligible effect on the content of cheese moisture, and slight decrease in total protein of cheese was observed along the storage period. High acidity of kareish cheese observed with increasing the concentration of added propolis extracts. Addition of different concentrations (6 and 10%) of propolis extracts (ethanolic and water) increased of the phenolic compounds, flavonids and antioxidant activity with the increase of propolis extracts. The counts of Lb. bulgaricus and Str. thermophilus in kareish cheese treatments were significantly (p ≤ 0.05) higher than these in the control. However, counts of mesophilic (MBC) and psychrophilic (PBC), coliform bacteria and moulds & yeasts in kariesh cheese treatments were not detected until 21 days. Kareish cheeses made with water propolis extract (T3 andT4) were of higher sensory evaluation and with the best acceptablility during storage period, compared with cheese made by ethanolic propolis extract (T1 and T2).

Detection of Shiga Toxin – Producing Escherichia coli in Raw and Pasteurized Milk

One hundred random samples of raw buffalo and pasteurized cow milk (50, each) were collected from different localities of Sharkia Governorate for the detection of E. coli . The isolates were screened by PCR for virulence associated genes as well as antibiotic sensitivity test to determine the most effective antimicrobial agent. Furthermore, an experimental study was carried out to detect the influence of pasteurization and processing of kariesh cheese and yoghurt on E. coli O 111 :H 8 inoculated in milk with the concentration of 10 8 CFU/mL. The obtained results showed that the occurrence of E. coli in the examined raw buffalo and pasteurized cow milk samples were 66% and 30%, respectively. Serogrouping of E. coli isolates revealed that O128, O26 and O111 were recorded as the most frequent O-serogroups. The sensitivity test showed that E. coli isolates were more sensitive to gentamicin (79.2%), followed by ciprofloxacin (70.8%) and colistin (68.8%). However, the examined isolates were completely resistant to erythromycin (100%) followed by sulphamethazole- trimethoprim (79.2%). Molecular identification of virulence associated genes revealed stx 1, stx 2 and eae A genes. The experimental study showed that milk pasteurization was more effective on E. coli O 111 :H 8 survival at refrigeration temperature compared with processed products such as kariesh cheese and yoghurt.

Microbiological Assessment of some Parameters of Kariesh Cheese Sold by Supermarkets and Street Vendors in Alexandria, Egypt

Background: Kariesh cheese is the most popular soft cheese consumed in Egypt especially in the countryside . Some of Kariesh cheese is produced in equipped factories, but most in farmers’ homes and unlicensed places not under standard requirements for hygienic food production . Cheese could be contaminated by different types of microorganisms during its production, handling, distribution and storage under unhygienic conditions. Contamination with different microorganisms causes cheese spoilage and/or foodborne illnesses . Objective(s): To assess some microbiological parameters of Kariesh cheese, as recommended by the Egyptian standards for Kariesh cheese No.1008/2000. A comparison of Kariesh cheese samples collected from supermarkets and street vendors was carried out. Methods: A total of 270 Kariesh cheese samples were collected in the period between September 2015 and January 2016 from 3 randomly selected Alexandrian districts. Half of the samples (135) were collected from street vendors and the other half was collected from supermarkets. The microbiological tests performed were: total plate count, estimation of total and fecal coliforms, and detection of E. coli , S. aureus as well as yeasts and moulds. Results: According to the Egyptian standard No.1008/2000 for Kariesh cheese parameters, only 6% and 7% of the examined Kariesh samples were satisfactory for yeasts and moulds and total plate count respectively. As regards total coliforms and E.coli , 44% and 48% respectively of the samples were satisfactory, while 39% of the samples were satisfactory for fecal coliforms, and around 90% were for S. aureus. The mean microbial counts in all tested parameters were higher in Kariesh cheese samples sold by street vendors rather than supermarkets, and this was statistically significant . Conclusions: The microbiological parameters of Kariesh cheese in this study showed unacceptable high levels especially among street vendors' samples. Keywords: Kariesh cheese, street vendors, total coliforms, fecal coliforms, E.coli , S. aureus , fungi

Detection of Listeria Species in Farm Milk and White Soft Cheese

Background : Listeria is one of the food-borne pathogens common contaminant in dairy products. Consumption of milk and dairy products, in particular soft cheese often implicated as the source of infection in severe outbreaks of listeriosis. Objective : This work aimed to investigate the prevalence of Listeria monocytogenes and other Listeria spp. in raw milk and white soft cheese by conventional methods and polymerase chain reaction. Methodology : Two hundreds samples (50 of each market raw milk, individual farm milk and Kariesh cheese plus 25 of each Damietta cheese and Talaga cheese) where randomly collected from dairy farms, different shops and supermarkets in Mansoura City, Dakahlia governorate. Direct isolation of Listeria on Oxford media was performed and compared with indirect (enrichment) method followed by biochemical identification. Polymerase chain reaction was done for accurate detection of Listeria monocytogenes. Results : The prevalence of Listeria monocytogenes by direct method was 10%, 8%, 8% and 4% in market raw milk, Kariesh cheese, Talaga cheese and Damietta cheese, respectively. On the other hand, indirect (enrichment) isolation of Listeria monocytogenes showed prevalence of 8% and 4% in market raw milk and Talaga cheese, respectively. Listeria ivanovii and Listeria Seeligeri were also detected as 24% and 12% in market raw milk, 24% and 30% in individual farm milk, 16% and 32% in Kariesh cheese, 48% and 36% in Talaga cheese and 24% and 36% in Damietta cheese by direct method. On the other hand, by indirect (enrichment) method the prevalence of Listeria ivanovii and Listeria seeligeri was 14% and 2% in market raw milk, 6% and 14% in individual farm milk, 12% and 12% in Talaga cheese and 12% and 16% in Damietta cheese, but Kariesh cheese was free form Listeria ivanovii and Listeria seeligeri was 4%. Conclusions : The general principles of food hygiene should still be enforced in order to minimize count of Listeria monocytogenes in milk and dairy products during the handling, storage and manufacturing in traditional dairies. Control of the feeding cattle and milk pasteurization can also limit the contamination with Listeria monocytogenes.

Impact of Xanthan Gum as Fat Replacer on Characteristics of Low Fat Kariesh Cheese

Impact of Xanthan Gum as Fat Replacer on Characteristics of Low Fat Kariesh Cheese

INCIDENCE OF E.COLI O157:H7 IN SOME DAIRY PRODUCTS

A total of 104 dairy product samples (33 kareish cheese, 38 yoghurt and 33 sour cream) were randomly purchased from different shops, markets and street vendors in Kafer El-Sheikh city for isolation and serological identification of E.coli serotype O157:H7. 24.2%, 21% and 42.2% of kariesh cheese, yoghurt and sour cream respectively, contained E.coli. All the suspected strains were serologically identified for E.coli O157:H7, using E.coli O157:H7 kits. The organism could be detected in 3% of examined kareish cheese while could not be detected in yoghurt and sour cream examined samples. E.coli serotypes of O157:H7, O111:H4,, O26:H11, O114:H21,O86, O55:H7,, O125:H21,O126, O128:H2, and O124 were serologically identified by percentages of (12.5%, 0 and 0), (25%, 25% and 26.6%), (12.5%, 12.5 % and 13.3%), (12.5%,12.5% and 6.7%), (0 ,12.5 % and 0) , (0, 12.5 %and 6.7%) ,(0,0 and 20%), (12.5% ,0and 0), (12.5% , 25% and 20%) and (12.5%,0 and 6.7%) of the isolates of each examined kareish cheese, yoghurt and sour cream samples respectively. Based on the obtained results in the current study, the fermented dairy products were a possible source of food poisoning caused by E.coliO157:H7.So, application of strict hygienic measures during processing of some dairy products and restriction of selling the dairy products to healthy authorized shops with high quality measures being very important

Studies on Beneficial Yeasts Isolated from Some Egyptian Dairy Products

Yeasts constitute large groups of microorganisms that are recently attracting attention of industry and scientists. Different biological activities make them favorable candidates for numerous applications not limited to the food sector. The aim of this study was to examine beneficial yeasts associated with some traditional Egyptian dairy products and to evaluate their microbiological and technological properties. One hundred samples of locally produced yoghurt, Kariesh, Domiatti and Mish cheeses were collected from different localities at Sharkia Governorate, Egypt. Seventy-seven (77%) of the examined samples were positive for the presence of yeasts. Kariesh cheese had the highest total yeast count compared with other examined dairy products. From these positive samples, a total of 154 yeast isolates were screened for their antibacterial activities against the common foodborne pathogens ( Staphylococcus aureus and Escherichia coli ). Yeast isolates showing highest antibacterial activity were identified and then investigated for some technological properties (growth ability at different temperature, low pH and different NaCl conditions). Only 30 strains corresponding to Saccharomyces cerevisiae, Debaryomyces hansenii and Candida zeylanoides were found to be effective against S. aureus and/ or E. coli strains. These strains have also technological properties that allow them attractive for use in food industry and for further evaluation.

Physicochemical, rheological and sensory properties of Egyptian Kariesh cheese containing wheat bran

The physicochemical, rheological and sensory properties during the storage of Kariesh cheeses made with 0.1, 0.2, 0.3, 0.4 or 0.5 g wheat bran/100 g milk were evaluated at 0, 7 and 15 days. The cheeses with 0.5 g wheat bran/100 g milk had a significantly (P < 0.01) higher yield and moisture content, and lower pH and protein content than the control. No significant differences (P > 0.01) in salt and ash contents were observed among the cheeses studied. Texture profile analysis showed that the rheological characteristics decreased significantly in cheeses made with wheat bran. These results suggested that wheat bran (up to 0.4%) can be used to produce a fibre fortified Kariesh cheese.

IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE

The present study aimed to utilize inulin (IN) or whey protein concentrate (WPC) as a functional food additive that affects the maintaining of good health and fat replacement for improving texture of Kariesh cheese and compensating the fatness. Kariesh cheese was made from skim milk by adding IN or WPC at the level of 1 or 3% in addition to their mixture (1:1) which was added in another treatments at the level of 3% (i.e. 1.5% IN + 1.5% WPC). The effect of addition IN or/and WPC on physicochemical, yield, microbiological, microstructure, organoleptic and rheological properties were evaluated in the resultant Kariesh cheese. Results indicated that addition of WPC to Kariesh cheese led to increase acidity, total solid, total protein and this increases were proportional to the concentration of added WPC. The addition of 1and 3% inulin increased yield % and moisture content of Kariesh cheeses compared with control. Protein and ash contents were not influenced significantly as compared to control during storage at 4oC as a result of inulin addition. The Kariesh cheese samples of 3% IN or 1.5% WPC + 1.5% IN had a good microstructure when compared to control samples. Hardness, cohesiveness, springiness, gumminess and chewiness values of resultant Kariesh cheese were decreased by adding inulin or WPC compared with the control. Coliform bacteria were not detected in any sample. Moreover, Kariesh cheese with 3% inulin showed best organoleptic attributes followed that of their mixture compared with the control. The results led to concluded that, the use of 3% IN or 1.5% IN+ 1.5% WPC led to improve the properties of Kariesh cheese.

CONTROL OF BRUCELLA ORGANISMS DURING MANUFACTURING OF ACID CHEESE USING SOME ORGANIC ACIDS

Kariesh cheese is a highly nutritive soft acid cheese made from naturally fermented skimmed milk, mainly manufactured at home by small holders and sold at local markets. Due to unhygienic condition during manufacturing and low quality raw milk, many outbreaks of human brucellosis were reported. This study was done to evaluate the use of acetic and citric acids, as natural organic acids, to produce kariesh cheese instead of the traditional method to control Brucella infection. Sensory evaluation revealed that all treatments didn't differ (P>0.05) than control except 2% citric acid which characterized to a little extent by lemon flavor, crudeness body and texture and less whiter color than other treatments. B. meletensis strains didn’t affected by acetic (1%) or citric (1.5%) acids, but both of them were completely inhibited by acetic (1.5%), or have 4 log reduction by citric (2%) acids. For B. abortus thefield and S19 strains were completely inhibited by 1% acetic acid, but citric acid 2% significantly (P<0.05) reduced the count of S19 and 544 strains by 4.46 and 3.32 log cfu/g, respectively. These results suggested that treatment of raw skimmed milk with acetic acid 1.5% or citric acid 2% is a good alternative for production of hygienic kariesh cheese to control brucellosis in human.

Incidence of E. coli in raw milk and its products

The aim of this study was to investigate the incidence of E. coli in raw milk, kariesh cheese and cream.In addition, serological identification of the isolated strains of pathogenic E. coli was performed. A totalof 120 random samples of raw milk, kariesh cheese and cream (40 each) were collected from differentlocalities in El Menofiya Governorate. Samples were analyzed for total bacterial count (TBC), totalcoliforms and E. coli. The incidences of E. coli in the examined samples were 55%, 50%and 47.5%,respectively. Serological identification of isolated pathogenic strains of E .coli were: O114:H21,O111:H4, O26 & O127:H6 in raw milk, and were O114:H21, O111:H4, O26, O127:H6, O119:H6 &O55:H7 for kariesh cheese and were O114:H21, O111:H4, O26, O127:H6, O119:H6, O55:H7 and O124for cream. High microbial counts of the examined samples may constitute a public health hazard to theconsumers and emphasizes the need for improved hygienic standards.

Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS

Twenty-five samples of each of raw milk, UHT milks, dried milk, yoghurt, Kariesh cheese, Fetta cheese and Domiatti cheese, were collected from small shops, retailer venders and factories made in Giza, Beni-Suef Governorates markets, and tested for the presence of E.coli O157:H7. Raw milk, Kariesh cheese, Fetta cheese and yoghurt obtained from small shops and retailer venders showed high rate of contamination. Forty-four percent of raw milk samples were found to be contaminated. Kariesh cheese from factories or small shops were also contaminated. Its contamination reached up to 72%. Fetta cheese samples from small shops contained up to 24% contamination. Even 12% of yoghurt samples being obtained from small shops were found to be contaminated with12%. On the other hand, UHT milk and dried milk samples were completely free of the contamination.

EFFECT OF EXOPOLYSACCHARID (EPS+) PRODUCING CULTURE ON KARIESH CHEESE CHARACTERISTICS

Two types of starters were used on the coagulation process during kariesh cheese making. The first starter consisted of non-exopolysaccharid producing bacteria (EPS_) and considered as control. The second starter consisted of exopolysaccharid producing bacteria (EPS+). Resultant cheese was stored in refrigerator at 4 ◦c for the end of its shelf life. Samples in three replicates were taken at two intervals (zero time, 15 days) then chemically, rhiologically, microbiologically and sensory evaluated. Results revealed that there were an obviously enhancing effect on kariesh cheese fermented with (EPS+) and this enhancement was reflected in many cheese characteristics . There were a clear increase on the moisture content, adhesiveness, gumminess, chewiness, softness and the curd tension. Also, the use of EPS+ in the coagulation process decreased the curd synersis, pH values either in the beginning or the end of cheese shelf life. On the other hand, the total bacterial counts of the cheese fermented with EPS+ were higher than those in control, all treatments were free from coliform bacteria. Also, the presence of moulds and yeasts was varied between all cheese treatments and the cheese fermented with EPS+ gained the higher content either on the beginning or during its shelf life. In addition EPS+ cheese treatment gained high sensory evaluation scores than control throughout its shelf life. From these results we can deduce that, there was great chance to enhance the kariesh cheese properties and increase its yield by using EPS+ on the coagulation process during its making.