Kareish Cheese Research Articles

Athletes Nourishment: Introducing Novel L-Glutamine Fortified Dairy Products

L-glutamine (Gln) supplementation may provide beneficial effects for individuals special athletes. Gln fortified functional dairy products namely: plain probiotic set yoghurt, mango yoghurt, strawberry yoghurt, and karish cheese were produced in the present study. Most trials of Gln fortified probiotic yoghurt and fruit yoghurt resulted in chemical, physical and sensory characteristics close or similar to the control, and some were characterized with better attributes than the control. Linear increase in acetaldehyde and diacetyl concentration was detected when Gln was added to yoghurt. A slightly decrease in pH was noticed in yogurt enriched with Gln. In case of karish cheese, five treatments were prepared containing 1-5% Gln. It was found that Gln increased the moisture content of cheese. Yield, gross composition, texture profile analysis and sensory evaluation of Karish cheese fortified with Gln were illustrated in this study.

Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses

Kareish cheeses made with whey protein concentrate and soy flour was (2%, 3% and 4%), or 1:1% mixing ratio. All The treatments were kept at 4 ° C for 15 days; Cumin was added to fortify cheese, being made with whey protein concentrate and soy flour (0.1%, 0.3% and 0.5%). The increase in the concentration if added whey protein concentrate and soy flour to cheese milk resulted in an increase in the resulting cheese yield, compared with the control. The increase was found to be 3%higher than that of whey protein concentrate (T3) and (T6). Addition of soy flour resulted in increase in softness of the cheese resulting compared with the addition of whey protein concentrate. Addition of the whey protein concentrate and soy flour improved the test and textures to a certain degree, when using 2% and 1:1% of the whey protein concentration and soy flour in treatments (T1& T2 &T7) with reduced test and textures treatments (T3 & T4) which, improved test, textures and utilization of high whey protein concentrate and soy flour at the highest of cheese yield. Some of the sensory defects which may appear as result of the high rate of consolidation of the whey protein concentrate and soy flour through the addition of cuminum cyminum to Kareish cheese. The results indicated that the different levels of substitution were of considerable effect on all of studied parameters. NPN, SN, TN levels. On the other hand, all cheese samples were free from coliform bacteria, Staph. Spp and, Lipolytic bacteria.

DETECTION OF ACINETOBACTER SPECIES IN MILK AND SOME DAIRY PRODUCTS

Two hundred and forty random samples of milk and some dairy products; Domiati, Kareish cheese and cream were collected from Assiut city, Egypt. The collected samples were examined for the incidence of Acinetobacter species using Leeds Acinetobacter selective medium. The obtained results revealed that Acinetobacter species was isolated from 15% of the raw milk samples, 3.3% of the Domiati cheese samples, 13.3% of the Kareish cheese samples and 13.3% of the cream samples, while couldn’t be detected in the pasteurized milk samples. The isolatedspecieswere Acinetobacter baumannii, Acinetobacter haemolyticus, Acinetobacter calcoaceticus and Acinetobacter junii. Acinetobacter baumannii was detected using blaOXA-23-like, blaOXA-51-like, and class 1 integrase genes. The characterization of the Acinetobacter species for the production of lipolytic enzyme was studied. Out of the 27 isolated Acinetobacter species, 23 possessed lipolytic activity. The public health hazard of this microorganism in milk and some dairy products was discussed.

MYCOLOGICAL EVALUATION OF MILK AND SOME MILK PRODUCTS IN BENI-SUEF CITY

A total of 125 random samples from raw milk, locally manufactured kareish cheese, hard cheese (Rass cheese), plain yoghurt and flavored yoghurt (25 of each) collected from dairy shops and super markets in Beni Suef city were subjected to mycological examination. The yeasts were detected in milk, Rass cheese and locally manufactured kareish samples with a mean value of 6.22Χ102 ± 3.62Χ102, 14±7.21 and 3.23Χ106 ± 2.017Χ106 respectively, while plain yoghurt and flavored yoghurt were free from any yeasts ( . All the examined Rass cheese samples were free from aflatoxin M1 calibrated by fluorometer. The economic and public health significance of the fungi and mycotoxins as well as the sanitary precautions were mentioned.

Antimicrobial activity of yeasts against some pathogenic bacteria.

Aim:This study was designed to isolate and identify yeast species from milk and meat products, and to test their antimicrobial activity against some bacterial species.Materials and Methods:A total of 160 milk and meat products samples were collected from random sellers and super markets in New Damietta city, Damietta, Egypt. Samples were subjected to yeast isolation procedures and tested for its antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. In addition, all yeast species isolates were subjected to polymerase chain reaction (PCR) for detection of khs (kievitone hydratase) and pelA (pectate degrading enzyme)genes.Results:The recovery rate of yeasts from sausage was 20% (2/10) followed by kareish cheese, processed cheese, and butter 10% (1/10) each as well as raw milk 9% (9/100), and fruit yoghurt 30% (6/20). Different yeast species were recovered, namely, Candida kefyr (5 isolates), Saccharomyces cerevisiae (4 isolates), Candida intermedia (3 isolates), Candida tropicalis (2 isolates), Candida lusitaniae (2 isolates), and Candida krusei (1 isolate). khs gene was detected in all S. cerevisiae isolates, however, pelA gene was not detected in all identified yeast species. Antimicrobial activity of recovered yeasts against the selected bacterial species showed high activity with C. intermedia against S. aureus and E. coli, C. kefyr against E. coli, and C. lusitaniae against S. aureus. Moderate activities were obtained with C. tropicalis, C. lusitaniae, and S. cerevisiae against E. coli; meanwhile, all the tested yeasts revealed a very low antimicrobial activity against P. aeruginosa.Conclusion:The obtained results confirmed that some kinds of yeasts have the ability to produce antimicrobial compounds that could inhibit some pathogenic and spoilage bacteria and these antimicrobial activity of yeasts enables them to be one of the novel agents in controlling spoilage of food.

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).

Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains

Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains

Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.

Processed cheese spread was produced under two systems. The main ingredients are fresh Ras cheese .Karish cheese, palm oil, emulsifiers and (K-sorbate +Nissin) as antimicrobial substances. Results showed that HACCP system processed cheese had less total microbial count, higher chemical composition specification nearer to the standers of Egyptian Specifications. The HACCP cheese gained better evaluation scoring points for organoleptic taste judgments. Advised to follow the HACCP system for the production of processed cheese spread to have excellent healthy cheese.

DETECTION OF AEROMONAS HYDROPHILA IN RAW MILK AND SOME MILK PRODUCTS WITH REFERENCE TO ITS PUBLIC HEALTH HAZARD

This study aimed to determine Aeromonas spp . in raw milk and some milk products. A total of 100 raw milk, kareish cheese, ice cream and baladi yoghurt (25 samples, each) were collected from different dairy shops and street peddlers in Assiut city, Egypt and were bacteriologically examined for presence and count of Aeromonas spp . The incidences of counted Aeromonas spp . in raw milk, kareish cheese, ice cream and baladi yoghurt were 36, 32, 24 and 0.0%, respectively, with average counts of 1.0×105, 3.2×104, 5.0×102 and < 100 cfu/ml, respectively. The incidences of counted Aeromonas hydrophila, in raw milk, kareish cheese and ice cream were 16, 12 and 8%, while for Aeromonas caviae, the incidences were 12, 16 and 12%, respectively. Moreover, the incidences of counted Aeromonas sobria in raw milk, kareish cheese and ice cream were 8, 4 and 4%, respectively. Baladi yoghurt samples were negative for Aeromonas spp. in this study. All the recovered Aeromonas hydrophila organisms were confirmed by PCR assay for the presence of 16S rRNA gene and 100% of the tested strains harboured this gene. The aerA and ahh1 virulence genes were present in Aeromonas hydrophila in percentages of 66.67 and 77.78%, respectively. All the recovered Aeromonas hydrophila, Aeromonas caviae and Aeromonas sobria strains, in this study, exhibited 100% virulence properties on bases of proteolytic, lioplytic, psychrotrophic and β-haemolytic activities. The recovered Aeromonas hydrophila, Aeromonas caviae and Aeromonas sobria exhibited 100% resistance towards Ampicillin, Amoxicillin and Erythromycin antibiotics, while, they exhibited 100% sensitivity towards Ciprofloxacin. The public health hazards of occurrence of Aeromonas spp. in milk and its products as well as the suggestive control measures were discussed.

Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase.

Purification of transglutaminase (TGase) isolated from leaves of rosemary (Rosmarinus officinalis L) carried out by three steps including protein precipitation with using ammonium sulfate (40-80%), followed by elution into ion exchange column (DEAE-Sephadex A-50). The further purification of dialyzed fractions were applied on Sephadex G-100. The purified enzyme eluted from gel filtration column (Sephadex G-100) had 26.51 yield associated with increased about 6.3 in fold of purification. The optimum pH for rosemary TGase was 6.0 and the highest activity of this enzyme associated with incubated at 60°C for catalytic reaction of Z-Gln-Gly and hydroxylamine. The TGase was stable following heating up to 70 for 15 min, while a complete loss of TGase activity was associated with exposing to 90°C for 5 min. The exposure of TGase to salt concentrations ranging from 2-4% did not effect on its activity. However increased NaCl concentrations of 5-14% caused a decline in the activity. The effects of cross-linked by different concentrations of TGase (2.5, 5 and 10U/g protein) on chemical, sensorial and textural of Kareish during 15 days of storage period were studied. The Kareish cheese chemical composition presented to be affected by using different concentration of TGase. The moisture and yield were the highest values in cheese made by 10U/g protein of TGase, while pH was the lowest value in the same treatment, compare with other concentrations of TGase and control. Kareish cheese made by using 10 10U/g protein of TGase receive high scores in sensorial properties. Hardness, adhesiveness, gumminess and chewiness values were decreased significantly (P> 0.05) in Kareish cheese made with TGase than control.

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

Improve Hygienic Quality of Egyptian Karish Cheese Employing Isolated Antagonistic Lactobacilli Strains

Improve Hygienic Quality of Egyptian Karish Cheese Employing Isolated Antagonistic Lactobacilli Strains

Prevalence and Multiplex PCR for Enterotoxin Genes of Staphylococcus aureus Isolates from Subclinical Mastitis and Kareish Cheese

Aim: Staphylococcus aureus was categorized as a contagious pathogen incriminated in subclinical mastitis as well as in dairy products. From public health view, this organism causing food poisoning outbreaks via contamination of food products with its toxins. These studies highlight the prevalence of Staphylococcus aureus among subclinical mastitic cases as well as cheese samples and the dominant enterotoxigenic genes.Methodology: Examination of 100 samples (50 from subclinical mastitis, and 50 kareish cheese) from Sadat city, Menoufia province.Results and interpretation: Bacteriological culturing on selective and specific medium revealed that 26.7% and 30% in subclinical mastitis and kareish cheese respectively were due to S. aureus. Furthermore, multiplex PCR proved to be efficient technique for detection of different enterotoxins genes. The sea, seb and see genes were the most prevalent genes among the tested S. aureus isolates. Although, no detection of sec and sed genes were observed.Conclusion: It can be concluded that molecular characterization of S. aureus and its enterotoxins genes will be beneficial in designing control and preventive measures of S. aureus infection in human and animals.

Prevalence and molecular characterization of Salmonella serovars in milk and cheese in Mansoura city, Egypt

Objective: This study was conducted to determine the prevalence of Salmonella in milk (farm bulk milk, raw market milk) and cheese (kareish, white soft cheese) samples that were collected randomly from farms, supermarkets, small vendors and shops in different districts of Mansoura city, Egypt. Materials and methods: A total of 100 farm bulk milk, raw market milk, kareish cheese and white soft cheese samples (25 of each) were screened for the prevalence of Salmonella spp. The Salmonella isolates were isolated and identified by conventional bacteriological techniques, which were further confirmed genetically by polymerase chain reaction (PCR) based on the presence of invA gene. Finally, the isolates were serotyped. Results: Salmonella could be detected in 15%(n=15/100) samples with a prevalence of 12%(n=3/25), 24%(n=6/25), 20%(n=5/25) and 4%(n=1/25) in raw market milk, raw farm bulk milk, kareish cheese and white soft cheese, respectively. The Salmonella isolates were serotyped into S. enteritidis 33.3%(n=9/27) which was the most frequent, followed by S. typhimurium 25.9%(n=7/27), S. heidelberg 14.8%(n=4/27), S. infantis 11.11%(n=3/27), S. tsevie 11.11%(n=3/27) and S. haifa 3.7%(n=1/27). Conclusion: The present study confirms the presence of Salmonella in milk and cheese samples in Mansoura, Egypt, indicating that the dairy products can act as potential sources of Salmonella infection. Thus, appropriate hygienic measures are suggestive for combating Salmonellosis in Egypt. http://doi.org/10.5455/javar.2017.d189

Sanitary evaluation of milk and its products serving at general hospitals

This study was planned to indicate that how the health authorities realize the importance of frequent inspection of milk and dairy products to check whether; these meet the minimum legal standard to offer in a safety state to hospitals patients, but also on the freedom from microorganisms and its hazards. A total of Two hundred and fifty random samples of pasteurized milk, Damietta cheese, Kareish cheese, Ras cheese and yoghurt (50 of each) were collected randomly in clean, dry and sterile containers, from food Department in Alexandria hospitals. 90% of examined samples were complied with Egyptian standards which stated that thermoduric count of pasteurized milk must

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption

White soft cheese is widely consumed by the Egyptian population and could be contaminated during manufacturing, handling and distribution. So, to assess safety and detect the public health hazards of traditional white soft cheese, one hundred samples represented as (40 Kareish cheese, 30 Damietta cheese and 30 Feta cheese) were collected randomly from supermarkets, and street-vendors at Alexandria Governorate. The results revealed that the incidence of Coliforms group were 75 and 20 % in the examined Kareish and Damietta cheeses, respectively with respective logarithmic (log) mean values were 5.49 ± 0.62 and 4.10 ± 0.15 cfu/g, on the other hand coliforms failed to be detected in Feta cheese samples. The incidence of Staphylococcus aureus were 55, 83.33 and 26.66% in Kareish, Damietta and Feta cheeses samples, respectively, with a log mean values 4.42 ± 0.89; 4.94 ± 0.61 and 2.70 ± 0.62 cfu/g. Staphylococcal enterotoxin A could be detected qualitatively by using ELISA in the examined Kareish and Damietta cheeses and Enterotoxin C could be detected only in Damietta cheese while, Enterotoxin D could be detected only in Feta cheese. Salmonella was failed to be detected in all examined samples. While, the incidence of mould were 35 , 46.67 and 10 % in Kareish, Damietta and Feta cheeses samples, respectively with the log mean values 4.49 ± 0.31, 4.26 ± 0.26 and 1.20 ±0.17cfu/g, respectively. The Aflatoxin M1 was detected in 40 and 53.33% of Kareish and Damietta cheeses samples, respectively. While, the Aflatoxin M2 was detected only in 20% 0f examined Kareish samples but failed to be detected in Damietta cheese samples. Neither M1 nor M2 were detected in Feta cheese. In conclusion, it was observed that the hygienic quality of white cheeses sold in dairy shops in Alexandria was low and does not have enough assurance in terms of public health. These results emphasize the need for applying more strict hygienic practices, efficient heat treatment, and applying HACCP system.

Bacteriological and molecular studies on toxigenic Clostridium perfringens in milk and some milk products

Two hundred random samples of milk, kareish cheese, yoghurt and ice-cream (50 for each) were examinedmicrobiologically for the presence of Clostridium perfringens, their enterotoxigencity and their antibiotic sensitivity.Clostridium perfringens was isolated from 3 (6%) milk samples, 4 (8%) kareish cheese samples and it could not beisolated from any examined samples of yoghurt and ice-cream. The majority of C. perfringens isolates recovered frommilk and milk products were susceptible to ofloxacin, ampicillin + sulbactam and norfloxacin (100%), vancomycin,tetracycline, metronidazole and amoxicillin + clavulinic acid (83.3%) and clindamycin (66.7%). The majority wereresistant to cephalothin (100%), sulphamethoxazole + trimethoprim (83.3%), oxacillin and chloramphenicol (66.7%).Molecular studies using multiplex PCR technique for detection of alpha toxin gene and C.perfringens types Aenterotoxin gene revealed that the 7 isolates of C. perfringens (100%) were positive for alpha toxin gene and only 2 outof 7 isolates (28.57%) were positive for enterotoxin gene

INCIDENCE OF LISTERIA SPECIES IN SOME DAIRY PRODUCTS IN BENI-SUEF GOVERNORATE

The present study was conducted to investigate the prevalence of Listeria spp . in some dairy products. A total of 240 samples of fresh cream, ice cream, butter milk cheese, Kareish cheese, Talaga cheese and yoghurt (40 of each) were collected randomly from different supermarkets, retail outlets and other markets outlets in Beni-Suef Governorate, Egypt. Out of 240 samples, 24(10%) were positive for Listeria species. The occurrence of Listeria spp . in fresh cream, ice cream, butter milk cheese and Kareish cheese was 6(15%), 8 (20%), 5 (12.5%) and 5(12.5%) respectively, while Listeria species couldn׳t be detected in any of Talaga cheese and yoghurt samples. The most prevalent species was L.grayii (45.83%), followed by L.monocytogenes (33.33%), and L.welshimeri (12.51%) and L. innocua 2(8.33%). All 8 L.monocytogenes isolates showed the presence of the hly A gene suggesting the possibility of danger of food borne listeriosis among dairy products consumers. In conclusion, the results of this study emphasize the need forapplying more strict hygienic control measures especially during processing, storage and marketing of dairy products.

Lactococcus species for conventional Karish cheese conservation

Karish cheese is one of the most popular, oldest cheese varieties in Egypt and Arab countries. As a low fat cheese; it is a promising food in particularly for old people and whom suffering from obesity related diseases. The objective of this work was to isolate, identify and select Lactococcus lactic acid bacteria (LAB) from traditional Karish cheese to conserve and enhance the characteristics of conventional Karish cheese made of pasteurized milk to meet the new regulations for dairy production. Two Lactococcus strains were selected out of 11 Lactococcus LAB isolates from 15 Karish cheese samples, phenotypically and technologically characterized then identified using genotypic 16S rRNA approach. The two unique strains; L. lactis subsp cremoris (KM746) and the exopolysaccharide (EPS) producing strain L. lactis subsp lactis (KM721) were applied as single starter cultures in comparison with commercial starter culture used in Karish cheese making. Selected LAB showed decent growth throughout processing and storage at 4 °C for 10 days preventing growth of coliform and staphylococci. Chemical composition of tested cheese samples was similar to the conventional Karish cheese, whilst rheological and sensorial properties were enhanced which encourage recommending these strains as starter cultures conserving and enhancing this type of traditional cheese.

Prevalence of Campylobacter jejuni and Campylobacter coli in raw milk and some dairy products.

Aim:This study was accomplished to test raw milk and certain dairy products sold in local markets of Qena, Egypt, for the presence of Campylobacter coli and Campylobacter jejuni.Materials and Methods:A total of 150 samples of raw milk, kareish cheese, and yoghurt (50 samples each) were subjected first to enrichment in Bolton broth at 42°C for 2 days under a microaerobic condition, subsequently campylobacter blood free selective agar plates were cultured and incubated in the same condition of the broth. Based on the morphological and biochemical themes of the growing colonies, it was further classified into Campylobacter spp. The identified isolates were later affirmed by polymerase chain reaction using primers that were designed to locate hipO genes in C. jejuni and glyA in C. coli.Results:Of the total 150 examined samples of raw milk and soft cheese samples; 37 (24.6%) samples were contaminated with Campylobacter spp. C. jejuni was dominating in this study in 20%, 14%, and 8% of the examined raw milk, kareish cheese, and yoghurt samples, respectively. No sample harbored C. coli.Conclusion:Campylobacter spp. could be detected in 24.6% of the investigated samples. C. jejuni isolated from 14% of the total tested samples, while C. coli could not be detected from the examined samples. Campylobacter spp. is rampant in the areas of poor hygienic conditions making products made from raw milk of public health hazard.