Egyptian adopted plastic curd cheese varieties, provolone, mozzarella, medaffarah and halloumi: an overview

Egyptian adopted provolone, mozzarella, medaffarah, halloumi and kashkaval are the most popular cheese varieties belonging to plastic curd or "Pasta filata" cheese varieties which originated in Italy, Eastern European and Balkan Peninsula and Middle Eastern countries. In Egypt, the previous cheese varieties are adopted and produced. This review considers the manufacture process, milk used, different additives to milk on chemical composition, microbiological, rheological, and organoleptic properties of provolone, mozzarella, medaffarah and halloumi cheese varieties

Development in Egyptian Kashkaval cheese: an overview articide

Egyptian Kashkaval cheese is produced in minor quantities in Egypt. It is rather similar to the typical Kashkaval type cheese originated in Eastern Europe and Balkan Peninsula countries. This overview article dealt with the Egyptian Kashkaval cheese manufacturing. The improvement of the manufacture process, chemical composition, microbiology and ripening of Egyptian Kashkaval cheese were intensively reviewed

Production of bacteriocin lactobacilli

Nine strains of Lactobacillus casei and four strains of Lactobacillus plantarum isolated from Domiati cheese were tested for bacteriocin production against each other, also different species of bacteria were used as indicator strains. Lactobacillus plantarum 22 was found to produce an inhibitory substance[s] against L.plantarum 19, streptococcus lactis spp. cremoris CNRZ 117 and streptococcus faecium 82. The inhibitor substance [s] was sensitive to proteolytic enzymes but retained full activity after treating with catalase. Addition of NaCl to the growth medium lowered the titre of bacteriocin. L.plantarum 22 [Bacteriocin positive] contains six plasmids [33, 9.1, 5.3, 5.1, 3.4 and 1.1 M dal.] while its derivatives [Bacteriocin negative] 22 S[1] and 22 S[2] and loosed a 9.1 M dal

Characteristics of labneh manufactured using different lactic starter cultures

Nine combinations of different cultures of lactic acid bacteria were used to produce nine labneh preparations. Chemical, microbiological, and organoleptic properties of different preparations were assessed and compared. All treatments showed similar changes during storage at 5 +/- 1C for 10 or 20 days regarding TS, fat, titratable acidity and pH values. Some components as acetaldehyde, SN, tryptophan increased during cold storage, Coli forms, clostridia, and staphylococci were not detected in all labneh treatments, Yeasts and moulds were not detected in the fresh labneh but appeared after the cold storage in 6 treatments. The lactic acid bacteria were still viable during cold storage and the freash labneh was scored higher than the 10 days cold stored labneh

Effect of modified manufacturing process of labneh on its chemical composition and microbiological quality

The chemical composition and microbiological properties during the processing of modified labneh as compared with the traditional processed labneh were studied. Different heat treatments [85°C for 15 sec and 85°C for 15min] with or without steaming the cloth drainage-bags were applied. This study revealed that poor microbiological properties of the resultant labneh using conventional methods is attributed to insufficient heat treatment [85°C/15 sec] the poor hygienic properties of bag cloths for draining whey of labneh, in addition to the long period of pressing The heating process [80°C for 15 min], eliminated coli forms from the resultant labneh and reduced the counts of other undesirable microbial groups. Using 2 kg load/kg curd during pressing for 6 hr produced curd of similar chemical composition as that resulting from the use 1 kg load/kg curd for 24hr. The decrease of pressing time minimized the microbial count in the resultant labneh and furthermore all of coli forms, Clostridia, Staphylococci and years and moulds are completely not detected