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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 3338-3354
DOI: https://doi.org/10.20546/ijcmas.2020.906.397


Characteristics and Technological Aspects of the Egyptian Cheeses
Ahmed R. A. Hammam1, 2*, Mohamed S. Elfaruk1, Mahmoud E. Ahmed2 and Venkateswarlu Sunkesula1
1Dairy and Food Science Department, South Dakota State University, Brookings 57007, SD, USA
2Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
*Corresponding author
Abstract:

Cheese is a dairy product produced by precipitating the casein of milk using starter cultures and rennet (e. g. enzymes) through a chemical process. Cheese is different among countries and could be made from cow’s, buffalo’s, goat’s, sheep’s, or camel’s milk. Cheese is a good source of protein and minerals (such as calcium and phosphorus) that have nutritional values. Cheese is also essential for building healthy bones and teeth and provide the brain with essential fatty acids. Different technologies and different milk have been utilized to manufacture the traditional Egyptian cheeses, which resulted in differences in the composition, cheese types, and flavors. Consequently, this work aims to review and highlight the technological and chemical aspects of the most popular Egyptian cheese varieties, namely, Domiati cheese, Karish cheese, Mish cheese, and Ras cheese made from different sources of milk during ripening; and to briefly discuss the health benefits of the cheese.


Keywords: Cheese composition, Domiati cheese, Karish cheese, Mish cheese, Ras cheese
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How to cite this article:

Ahmed R. A. Hammam, Mohamed S. Elfaruk, Mahmoud E. Ahmed and Venkateswarlu Sunkesula. 2020. Characteristics and Technological Aspects of the Egyptian Cheeses.Int.J.Curr.Microbiol.App.Sci. 9(6): 3338-3354. doi: https://doi.org/10.20546/ijcmas.2020.906.397