Ras Cheese Research Articles

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1

Egyptian cheeses are considered an important part of the Egyptian diet. This study aimed to examine 60 random samples of different types of commercial cheeses in Egypt, including soft cheeses (Domiati and Tallaga) and hard cheeses (Cheddar and Ras). The samples were subjected to chemical and microbial examination. Biogenic amines (BAs) are nitrogenous compounds found in a variety of foods; their presence is undesirable and related to spoilage, and can result in toxicological effects in humans. Thus, BAs were determined by using a high-performance liquid chromatography (HPLC) analysis. Moreover, the ability of Bacillus polymyxa D05-1 to reduce levels of experimentally added biogenic amines during the manufacturing of Tallaga cheese was investigated. The obtained results revealed variations in the chemical composition between the investigated samples. Furthermore, many cheese samples contained high levels of BAs, including histamine, tyramine and putrescine. Domiati cheese had the highest levels of BAs, followed by Tallaga and Cheddar, whereas Ras cheese had the lowest levels. The existence of yeasts, molds, coliforms and the high levels of BAs in cheese samples indicate the unsanitary conditions in which they were made and stored. Furthermore, addition of B. polymyxa D05-1 during Tallaga cheese manufacturing resulted in a reduction in BA levels.

Impact of some Salting Methods on the Quality of Ras Cheese

Impact of some Salting Methods on the Quality of Ras Cheese

Improving The Properties Of The Egyptian Ras Cheese With Adding Some Probiotic Lactobacillus spp.

Improving The Properties Of The Egyptian Ras Cheese With Adding Some Probiotic Lactobacillus spp.

Ras Cheese with Different Omega Fatty Acids as Diet Plans: Cytotoxicity & Characteristics

Implantation Ras cheese with different vegetable oils as a ketogenic model in the form to use it as a diet plan to prevent obesity and investigated cytotoxicity mode of these vegetable oils on liver cancer as consequences of obesity complications in vitro system by using Huh7 cell line. The chemical and organoleptic characteristics of Ras cheese with different vegetable oils were investigated, as well as phenolic compounds and fatty acid profiles of these oils were identified and determined. Thus, findings show that the Ras cheese with different oil possesses different omega fatty acid ratios, including omega 3, 6, and 9. The total phenolic compound results indicate that sesame oil had a pronounced rank of kaempferol (2478.44 µg/g) content, followed by canola oil (628.15 µg/g). Also, peanuts oil contains the highest value of gallic acid (164.52 µg/g), while canola oil is alone contains hesperetin value (793.44 µg/g). Ras cheese with canola oil had the highest protein and fat contents compared to other Ras cheese treatments. The results showed that Ras cheese with canola and sesame oil had a pivotal role in cancer cells. It is also considered a functional dairy product that may offer vital nutrients and health benefits.

Assessment of aflatoxin M1 and B1 in some dairy products with referring to the analytical performances of enzyme-linked immunosorbent assay in comparison to high-performance liquid chromatography.

Background and Aim:Aflatoxin M1 (AFM1) is a major fungal metabolite found in milk coming from aflatoxin B1 (AFB1) contaminated rations and is subsequently present in milk-based products demonstrating a serious public health hazard. This study aimed to investigate the levels of AFM1 and AFB1 in milk and some dairy products consumed widely by infants and children.Materials and Methods:This study investigated the incidence of AFM1 in 105 samples of processed cheese, Ras cheese, and raw milk (35 of each) retailed in the Egyptian markets. The degree of sensitivity and accuracy was evaluated using the enzyme-linked immunosorbent assay (ELISA) method followed by the estimation of the positive samples using the high-performance liquid chromatography (HPLC) with fluorescence detection. Mold count was determined in the examined samples by investigating AFB1 content using HPLC.Results:AFM1 was found in all investigated Ras cheese, raw milk, and 82.86% of the processed cheese samples with mean values of 51.05±6.19, 40.27±3.996, and 10.77±1.39 ng/kg, respectively. Moreover, there was statistically no significant difference between AFM1 levels in the core and crust parts of the tested Ras cheese. AFM1 contaminated Ras cheese and raw milk samples were 48.57% and 25.71%, which exceeded the European and Egyptian tolerance levels. Results showed an acceptable correlation between ELISA and HPLC methods with no significant difference (p>0.05). Alternatively, none of the examined samples proved to be contaminated with AFB1 despite the presence of mold with mean counts of 3.79±3.29, 4.39±4.34, and 4.84±4.29 log CFU/g in the examined processed cheese, Ras cheese, and raw milk samples, respectively.Conclusion:Therefore, it is urgent to regularly inspect the contamination of animal feeds with AFB1 and apply special measures and novel techniques to protect the feed and food from public health hazards.

Antifungal Activity of Some Essential Oils Emulsions Against Fungi Contaminating Ras Cheese.

<b>Background and Objective:</b> Ras cheese is one of the important dairy products that are consumed in great quantities. But this cheese is vulnerable to the growth of fungi during ripening and selling until consumption. Therefore, research aimed to detect fungi contaminating Ras cheese and try to resist them. <b>Materials and Methods:</b> The effect of various concentrations (0.25, 0.5, 1, 2 and 3%) of essential oils emulsions of clove (<i>Syzygium aromaticum</i>), thyme (<i>Thymus vulgaris</i>) and peppermint (<i>Mentha piperita</i>) severally on the mycelial growth of the isolated fungi as compared to the control sample was tested <i>in vitro.</i> <b>Results:</b> The results indicated that many fungal species belonging to the genera <i>Aspergillus</i>, <i>Mucor</i>, <i>Eurotium</i> and <i>Mortierella</i> were isolated from the infected Ras cheese. Ochratoxin A was found in two samples whereas recorded the highest level in sample number 1 (2.1 μg kg<sup>1</sup>). Aflatoxin M1 was found in few levels ranged between 0.012 and 0.360 μg kg<sup>1</sup>in cheese samples, while aflatoxin B1 and B2 weren't detected in all samples. Clove essential oil emulsion completely inhibited the growth of all tested fungi at the concentration of 0.5%, followed by thyme essential oil emulsion which inhibited the fungal growth of all fungi at the concentration of 1%, while peppermint essential oil emulsion was less effective. <b>Conclusion:</b> The research recommends that clove and thyme essential oils emulsions can be used to resist the fungi of Ras cheese. Also, suggests that more research could be done on these essential oils emulsions to produce safe foods free of fungi.

Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus

Although dairy products play a significant role in human nutrition, they may cause a risk to the consumers. This study intends to determine the microbial contamination level in selected milk products concerning Bacillus cereus enterotoxigenic genes. Three hundred plant-origin flavoured cheese, flavoured yogurt, flavoured drinking yogurt, kareish (skim milk cheese), soft cheese, and Ras (Romy) cheese (50 samples for each) were randomly collected from retail markets at different districts in El Fayoum Governorate, Egypt. The microbiological analysis and the molecular identification of Bacillus cereus by multiplex PCR were applied and revealed potential risks associated with consumption of the tested milk products (white soft, Ras, and kareish cheeses). In all analysed cheeses (white soft, Ras and kareish) a high contamination level with coagulase positive staphylococci (20.0%, 22.0% and 20.0%) and coliform bacteria (76.0, 86.0, and 88.0%) was detected. The highest percent (78.0%) of fungi was found in kareish cheese samples. Bacillus licheniformis was the most aerobic spore forming bacteria detected in kareish cheese (23.7%) and flavoured drinking yogurt (17.0%) samples. The highest prevalence (8.0%) of Bacillus cereus was recorded in the flavoured drinking yogurt and white soft cheese samples. The (nhe) was the most detected gene (100.0%) in all of the examined samples. There was a significant difference (p<0.05) between nhe and ces genes in all investigated samples except in flavoured drinking yogurt samples. Salmonella sp., Escherichia coli and Pseudomonas aeruginosa were not detected. This survey is one of the very few surveys that describe the safety and quality status of plant-origin flavoured cheeses and flavoured drinking yogurt, particularly in Egypt.

Assessment of Aflatoxin M1 Contamination in Egyptian Milk and Cheese تقييم تلوث اللبن والجبن في السوق المصري بالأفلاتوکسين M1

A screening survey of the presence of aflatoxin M1 (AFM1) was carried out on 170 samples of Egyptian dairy products. Selected samples included raw buffalo or cow milk, pasteurized milk, UHT milk, fermented milk, soft cheese, hard cheese, and processed cheese were analyzed by competitive ELISA technique. Out of 60 liquid milk and fermented milk samples analyzed, 12 samples (20%) were found to be contaminated with AFM1, at levels ranging from 10.12 to 86.54 ng/kg. Eight from the positive samples (66.6%) failed to reach the acceptable level of the European Commission Regulation (50 ng/kg). Buffalo’s milk is safe regarding AFM1 contamination since all the buffalo milk samples were consistently negative. AFM1 was found in 22 samples (36.67%) of out 60 cheese samples at concentrations between 25.12 to 253.04 ng/kg. The highest mean value of AFM1, 231.39 ng/kg, was found in Ras cheese (hard type) samples followed by the processed cheeses with 114.76 ng/kg. Kariesh cheeses displayed the lowest levels, 53.32 ng/kg. Cheeses made from cow’s milk showed higher AFM1 positive samples, while cheeses made from buffalo’s milk tested were consistently negative. Regarding the cheese ripening age, out of 50 cow milk cheese samples, 26 were found to be positive to AFM1. The highest positive incidence was noted in long-term ripened hard cheeses (70%), while the lowest in fresh unripened cheeses (40%). It is highly recommended from the results that milk and cheese products have to be controlled periodically for AFM1 contamination.

Toxigenic Potential of Bacillus cereus Strains Isolated from Retail Dairy Products in Egypt.

Little is known about the virulence in Bacillus cereus strains isolated from retail dairy products in the Middle East and particularly from Egypt. In this study, the occurrence of B. cereus in 290 samples of dairy products (raw milk, Ras cheese, pasteurized extended shelf life [ESL] milk) collected from retail shops was investigated. The potential of 126 selected isolates of B. cereus to possess genes encoding nonhemolytic enterotoxin, hemolysin BL, and cytotoxin K (cytK), and to grow at 7°C was verified. The highest occurrence of B. cereus was found in raw milk (85%, 85/100) followed by Ras cheese (10%, 10/100) and ESL milk samples (8.8%, 8/90). A large proportion of the B. cereus isolates from raw milk (48.9%, 48/99) and Ras cheese (71.4%, 10/14) had at least one complete set of toxin genes (nhe or hbl). Enterotoxin genes, nheA, nheB, nheC, hblA, hblD, and hblC, were detected in 38.4% (5/13), 53.8% (7/13), 61.5% (8/13), 46.1% (6/13), 46.1% (6/13), and 23.1% (3/13) of ESL milk isolates, respectively. cytK was identified in 42.4% (42/99), 50% (7/14), and 46.2% (6/13) of raw milk, Ras cheese, and ESL milk isolates, respectively. The psychrotrophic ability was observed in 22.2% and 15.3% of isolates recovered from raw milk and ESL milk, respectively. The toxigenic potential of B. cereus strains described in this study may pose a health risk to the consumer and, therefore, the presence of these bacteria in retail dairy products should be monitored to ensure consumers' safety.

New application of Hehner's test with modification for detection of formalin in cheeses and fish

The modified Hehner's test (MHT) was applied to detect the formalin in experimentally contaminated and collected commercial cheeses and fish. The spectrophotometric method was adapted to determine the formalin in cheeses and fish samples. The principle of test modification was a complete homogenization and dilution of the examined cheeses and fish samples. By two methods, the incidences of formalin in the market soft and Ras cheeses samples were 31.66 and 3.33%, respectively. Formalin was not detected in the examined market fish samples by MHT, and its concentration by the spectrophotometric method was less than 1 µg/g. The findings of the study indicated that the results obtained by both MHT and spectrophotometric methods were comparable. The applicability of the MHT in different food matrices might mean it has potential as a standard technique with high sensitivity up to 0.001%. (A): Prepared Ras cheese homogenate; (B): Positive and negative modified Hehner's test in the examined Ras cheese samples with different formalin concentrations; (C): Positive and negative modified Hehner's test in the examined soft cheese samples with different formalin concentrations; (D): Negative modified Hehner's test in the examined fish flesh samples with 0.001% formalin concentration; (E): Positive modified Hehner's test in the examined fish flesh samples with 0.1% formalin concentration; (F): Positive modified Hehner's test in the examined fish wash samples with 0.01% formalin concentration

The impact of silver and chitosan nanoparticles on A. fumigatus isolates from Ras cheese and sputum of respiratory patients

This work was designed to study the incidence of A.fumigatus in Ras cheese sold in different markets at Sohag city, Egypt and also in sputum samples of respiratory diseases patients admitted to Sohag University Hospital, as well as study the effect of silver (SNPs) and chitosan (CNPs) nanoparticles against the A. fumigatus isolates. Potato dextrose agar (PDA) was used for mycological culture of samples and the antifungal effect of nanoparticles (with different concentrations) using well diffusion method. High resolution transmission electron microscope (HRTEM) was used for detection of nanoparticles size, and scanning electron microscope (SEM) was used for investigation of nanoparticles effect on A. fumigatus morphology. The isolation rate of A. fumigatus were 22.11 % (21/95), 32.17 % (37/115) from Ras cheese and sputum samples, respectively. SNPs had inhibitory effect at concentrations 1 and 2 µg/ml, and complete growth inhibition with concentrations 4, 8, and 16 µg/ ml. While CNPs had no effect in concentrations 1 and 2 µg/ ml, but at concentrations 4, 8 and 16 µg/ ml represented inhibitory effect with mean inhibition zones 5±0.21, 9±0.41 mm and 11 ±0.77mm, respectively. SNPs and CNPs by SEM patently damaged the A.fumigatus cell structure. Using nanoparticles against A. fumigatus from food and human sources is important to stop food spoilage and protect human health. So, further studies are necessary for the investigation of suitable application methods, and the expected hazards which may occur after nanoparticles usage.

Antimicrobial resistance and molecular genotyping of Escherichia coli and Staphylococcus aureus isolated from some Egyptian cheeses.

Objective:This work investigated the antimicrobial resistance (AMR) and virulence of Escherichia coli and Staphylococcus aureus in communally consumed cheeses in Egypt.Materials and Methods:This study examined 100 samples of Domiati, Tallaga, Cheddar, and Ras cheese collected from several shops and supermarkets. Samples were spread on selective media to isolate bacterial strains. Molecular characterization of bacterial isolates was carried out using polymerase chain reaction to determine Shiga toxin 1 (stx1), Shiga toxin 2 (stx2), eaeA, and nuc genes. The isolates were tested for susceptibility to 14 antibiotics by disk diffusion assay.Results:In this study, several E. coli serotypes were identified. E. coli O26:H11, O103:H2, and O111:H2 expressed stx1/2, E. coli O114:H4 expressed stx1, E. coli O17:H18, O21:H7 and O146:H21 expressed stx2, while only E. coli O26:H11 and O111:H2 expressed eaeA. The E. coli isolates were resistant to at least one antibiotic, while most isolates (82.4%) showed multidrug resistance (MDR). AMR to erythromycin was the highest (100%), followed by nalidixic acid (94.1%), cefotaxime (82.4%), vancomycin and cephalothin (64.7%), penicillin G (52.9%), sulfamethoxazole (47.1%), amikacin and kanamycin (35.3%), ampicillin (29.4%), tetracycline and ciprofloxacin (23.5%), and doxycycline (11.8%), while gentamicin showed the least resistance (5.9%). The multiple antibiotic resistance (MAR) index of the isolated E. coli ranged from 0.071 to 1 (mean = 0.478). All S. aureus isolates expressed the nuc gene and demonstrated resistance to at least one antibiotic, and 90% of isolates were MDR. AMR to kanamycin and cephalothin was the highest (100%), followed by penicillin (90%), doxycycline (70%), nalidixic acid and sulfamethoxazole (60%), erythromycin (50%), tetracycline, cefotaxime, and gentamicin (40%), ciprofloxacin and ampicillin (30%), and amikacin (20%). In comparison, vancomycin showed the least resistance (10%). MAR index of isolated S. aureus ranged from 0.143 to 1 (mean = 0.529). Conclusion:The antimicrobial-resistant E. coli and S. aureus are potential risks for public health and may have a role in disseminating AMR to other pathogenic and non-pathogenic microbes.

Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract

IN THIS STUDY, sweet whey was obtained from the manufacturing of Ras cheese. Lactose was hydrolyzed by lactase (β-D-galactosidase) at pH 6.6. Hydrolyzed whey beverages were produced by mixing sugar (10%), fruit juice or/and herbs extract to hydrolyzed whey. The whey beverages were carbonated by injecting CO2. The carbonated hydrolyzed whey beverages were evaluated for their amino acids, vitamin C, total antioxidant, total phenol compounds and minerals. Higher hydrolysis in whey sugar was obtained at pH 6.6 with β-D-galactosidase level of 0.4% after incubation for 300 min at 37°C (P<0.05). The content of leucine was the highest followed by lysine and threonine in all beverage treatments (P<0.05). Results indicated that carbonated whey beverages containing lemon (S4) had the highest ascorbic acid content, total antioxidant activity and total phenolic compounds content. The level of calcium was the biggest (P<0.05) in carbonated whey beverages. Generally, carbonated whey fortified with lemon juice, green tea extract and/or peppermint extract had high contents of major bioactive compounds compared with control samples (S1 and S2).

Utilization of Cyanobacteria Extracts in Improving the Microbial Quality of Soft White Cheese

The current study was evaluated to determine the prevalence of Escherichia coli and Staphylococcus aureus in raw milk in addition to some dairy products which are sold in Dakahlia Governorate, Egypt. Hundred and fifty samples including raw milk, soft cheese (Talaga cheese), kariesh cheese; Ras cheese (Romy), ice cream and yoghurt. (25 samples from each product) were collected and then subjected to bacterial examination. In order to identify recovered isolates, an array of biochemical and polymerase chain reaction (PCR) was used. Our results detected that E. coli was noticed in 68%, 56%, 88%, 68%, 52% and 80% of raw milk, soft cheese (Talaga cheese), kariesh cheese; Ras cheese (Romy), ice cream and yoghurt, respectively. The prevalence of S. aureus was detected in 52%, 88%, 80%, 76%, 28% and 52%, respectively. The results showed that the aqueous extracts of the cyanobacteria such as Sprirulina plantensis and Arthrospira fusiformis were evaluated for their antibacterial activity by inhibiting the growth of E. coli and S. aureus.The soft cheese treated with cyanobacteria extract and wrapped with banana leaves showed a potentially reduction of bacterial contamination than that wrapped with plastic material. The results proved that the using these species of cyanobacteria could be used a good source for the production of promising antibacterial agents.

Prevalence and Antimicrobial Resistance of Bacillus cereus in Milk and Dairy Products

Objective: To investigate the prevalence of Bacillus cereus in milk and dairy products along with detection of its antibiotic sensitivity. Design: Descriptive study. Samples: One hundred and fifty samples of market milk, ultra high temperature milk packs (UHT), condensed milk, Milk powder, Damietta cheese, Kariesh cheese and Ras cheese. Procedures: Samples were examined for isolation and identification of Bacillus spp. via direct and indirect isolation, molecular examination and antimicrobial resistance. Further molecular examination was carried out in 46 isolates to detect hblA, hblC, hblD, nheA, nheB and nheC genes Results: The prevalence of B. cereus by direct isolation was 52%, 13.3 %, 10%, 8%,44%, 0 % and 16% in market milk, ultra high temperature milk packs (UHT) , condensed milk , Milk powder, Damietta cheese, Kariesh cheese and Ras cheese, respectively, whereas its prevalence by indirect isolation was 64%, 20%, 20%, 48%, 52%, 40% and 36% in market milk, ultra high temperature milk packs (UHT) , condensed milk , Milk powder, Damietta cheese, Kariesh cheese and Ras cheese, respectively. B. cereus isolates were 100% resistant to colistin (CT), ampicillin (AM) and amoxicillin (AML). However, 83.01% were resistant to ampicillin-sulbactum (SAM), 67.9% resistant to streptomycin (S), 45.2% resistant to spiramycin (SP), 35.8% resistant to lincomysin (MY), 22.6% resistant to tetracyclin (TE), and 5.6% resistant to erythromycin (E). A prevalence of 58.6% for hblA, hblC and hblD was recorded, while a prevalence of 86.9%, 93.4% and 89.1% for nheA, nheB and nheC was recorded. Conclusion and clinical relevance: This study provides data on prevalence, contamination level and antibiotic sensitivity of B. cereus in milk and its products, suggesting a potential risk to health and the dairy industry.

Prevalence and Antimicrobial Resistance of Bacillus cereus in Milk and Dairy Products

ABSTRACT Objective: To investigate the prevalence of Bacillus cereus in milk and dairy products along with detection of its antibiotic sensitivity. Design: Descriptive study. Samples: One hundred and fifty samples of market milk, ultra high temperature milk packs (UHT), condensed milk, Milk powder, Damietta cheese, Kariesh cheese and Ras cheese. Procedures: Samples were examined for isolation and identification of Bacillus spp. via direct and indirect isolation, molecular examination and antimicrobial resistance. Further molecular examination was carried out in 46 isolates to detect hblA, hblC, hblD, nheA, nheB and nheC genes Results: The prevalence of B. cereus by direct isolation was 52%, 13.3 %, 10%, 8%,44%, 0 % and 16% in market milk, ultra high temperature milk packs (UHT) , condensed milk , Milk powder, Damietta cheese, Kariesh cheese and Ras cheese, respectively, whereas its prevalence by indirect isolation was 64%, 20%, 20%, 48%, 52%, 40% and 36% in market milk, ultra high temperature milk packs (UHT) , condensed milk , Milk powder, Damietta cheese, Kariesh cheese and Ras cheese, respectively. B. cereus isolates were 100% resistant to colistin (CT), ampicillin (AM) and amoxicillin (AML). However, 83.01% were resistant to ampicillin-sulbactum (SAM), 67.9% resistant to streptomycin (S), 45.2% resistant to spiramycin (SP), 35.8% resistant to lincomysin (MY), 22.6% resistant to tetracyclin (TE), and 5.6% resistant to erythromycin (E). A prevalence of 58.6% for hblA, hblC and hblD was recorded, while a prevalence of 86.9%, 93.4% and 89.1% for nheA, nheB and nheC was recorded. Conclusion and clinical relevance: This study provides data on prevalence, contamination level and antibiotic sensitivity of B. cereus in milk and its products, suggesting a potential risk to health and the dairy industry.

Improving of Low-Fat Ras Cheese Properties with Adding Sesame Hulls

This study aimed to improve the properties of low-fat Ras cheese via the application by adding sesame hulls. Ras cheese were made from cow’s milk standardized to skim milk (T5), 1% (T4), 1.5% (T3), 2% (T2) and 3% fat (control) (T1) with adding zero % (T1) control, 1% (T2), 1.5% (T3), 2% (T4) and 3% (T5) sesame hulls respectively . Control cheese and their treatments were stored for four months at (13±2oC and humidity 85%). The chemical composition, microbiological and organoleptic properties were determined in cheese and its treatments months. The obtained results reveal that both contents of the dry matter (DM), protein (total nitrogen, TN x 6.38), salt, ash, titratable acidity (TA) and vitamin (A) contents of cheese increased as the fat content of cheesemilk decreased and increased ratio sesame hulls. The adding of sesame hulls associated with an increase in the DM, protein, fat/DM, salt, ash, TA, and vitamin (A) contents of cheese, those also raised gradually along the ripening period for four months. The water-soluble nitrogen (WSN/TN), shilovich ripening index (SRI), and PH value contents of cheese decreased as the fat content of cheesemilk was reduced and increased of ratio sesame hulls. An increase in total volatile fatty acids (TVFA) contents occurred of cheese decreased as the fat content of cheesemilk was reduced and increased ratio sesame hulls. Adding of sesame hulls lead to the increase in antioxidants activity and fiber contents of cheese increased as the fat content of cheesemilk decreased and increased of ratio sesame hulls, as well as mineral contents (K, Ca, Fe, P, Zn, Mg, Cu, Mn) increasing of ratio sesame hulls with increasing. Hardness values increased gradually while each of Springiness and Cohesiveness values decreased when reducing the fat content of cheesemilk and increased ratio sesame hulls. Microbiological analysis of Ras cheese revealed that the total bacterial count increased until the second month, then decreased at the end period storage. However, mold and yeasts were not detected during the first months then slightly detected at the end of the storage period meanwhile, the coliforms were not detected. Ras cheese containing 1%, 1.5%, 2%, and 3% sesame hulls was acceptable and of good flavor, color, body and texture, and appearance, while the most acceptable cheese treatments were cheese made by adding 1-1.5% sesame hulls. Finally, a palatable low-fat Ras cheese could successfully be made from low-fat milk using sesame hulls between 1% - 1.5%.

Characterization of novel Ras cheese supplemented with Jalapeno red pepper

Ras cheese supplemented with Jalapenos red pepper (JRP) as an excellent source of bioactive compounds at the level of 2%, 4%, and 6% was evaluated for chemical, color, rheological, and sensorial properties during their ripening period. The results showed that the total phenolic content of JRP was 35.50 mg/g; while antioxidant activity using DPPH radical scavenging method is 55.35%. Chemical analysis of Ras cheese showed that fat/DM, protein, ash, and the ripening indices of supplemented Ras cheese were higher than those of control cheese. Also, all texture profile of supplemented Ras cheeses was improved compared to control cheese. Color changes in fresh and ripened Ras cheese results showed that the control cheese had the lowest red and yellow values compared to Ras cheese supplemented with JRP. The results demonstrate that the novel functional Ras cheese supplemented with 4% JRP had the higher overall acceptability among other produced cheeses. Practical applications Jalapenos red pepper (JRP) as an excellent source of vitamins, minerals, antioxidants, and capsaicinoids was used for Ras cheese supplementation as an attempt to enhance color, taste, and their nutritional value, to fabricate a novel Ras cheese which develops the human diet quality and appropriate for people who appreciate tasty food with strong aroma. Therefore, this study aims to deliver a good candidate and a promising approach for production a novel Ras cheese supplemented with Jalapenos red pepper which considers a new functional dairy product in food industry.

EFFECT OF MILK TYPE ON CAERPHILLY LIKE CHEESE QUALITY

Caerphilly cheese is a British Welsh cheese originally processed from cow's milk and similar in its characteristics with Ras cheese, the most popular hard cheese variety in Egypt, which needs three to six monthes to sharp flavour. However Caerphilly cheese this period can be shorter than 3 weeks to reach the same organoleptic properties of Ras cheese. To process that variety under the Egyptian conditions, three types of milk processed into Caerphilly cheese as the following, 100% cow's milk, 100% buffalo's milk and mixture(cows: buffalos' 1:1). Resultant cheeses were chemically, physically, microbiologically and sensory evaluated at zero time and throughout the repining period. Results indicated that, cow's milk gained higher quality cheese with low yield (12.91%) while, buffalo's milk gave harder and harsh cheese with higher yield (15.80%), as well as, mixture milk gained medium yield (13.01%) and the highest score of sensory properties (78/100) in fresh cheese and (88/100) after the 45days of storage period compared with other treatments. Cheese made from buffalo's milk obtained the highest value for each of total solids, fat, ash and total protein when compared with other treatments either in fresh or after 15 days of ripening period. Cheese made from mixture milk had the lowest total counts of all types of cheese microfloura either it was fresh or after 15 days of storage. Moreover, mixture milk cheese had the best rheological properties [Adhesiveness (g), Hardiness (N), Springiness (mm), Cohesiveness (Ratio), Gumminess (N), Chewiness (J) and Modulus (g/mm)] among cheese treatments.So, from these results it could be recommended to process Caerphilly cheese from mixture from cows and buffalo's milk to obtain the best characteristics and medium yield.