A. A. A. El-Khair

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Production and Evaluation of Sheep's Milk Cheese Analogues Fortified with Milk Protein Concentrate and Native or Modified Starch with Guar Gum

Egyptian Journal of Food Science (2024)

Amany G Ahmed A. A. A. El-Khair Ateteallah Hassan Ateteallah

Sheep's milk cheese analogues were made from sheep's milk with the addition of 3% Milk protein concentrate (MPC) and Corn starch (CS) or Maltodextrin (MD) at rates of 1, 2 and 3% along with 0.03% Guar gum (GG). The chemical, rheological, sensory properties and yield of cheese analogues were studied. The addition of MPC, CS, MD and GG increased the moisture and carbohydrate contents of cheese analogues, while protein and ash content increased with the addition of MPC and decreased with increasing levels of added CS and MD. The fat contents decreased with the addition of MPC and with increasing levels of added CS or MD. The results also indicated a significant increase in the yield of cheese analogues with the addition of MPC and with increasing levels of CS and MD added along with GG. Texture profile analysis showed that hardness, gumminess and chewiness values increased with the addition of MPC and CS, while the values tended to decrease with the addition of MD. The cohesiveness and springiness values increased with the addition of MPC while they decreased with addition of both types of starch. Cheese analogues with the addition of 3% MPC and 2% CS or 3% MD with 0.03% GG received the highest scores for sensory properties. From these results could be concluded that partial replacement of casein and fat by adding MPC and CS or MD achieved good sensory properties with a significant increase in yield and reduce the cost of producing sheep milk cheese analogues.

Chewiness

Maltodextrin

Guar gum

10.21608/ejfs.2024.299309.1188

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Improvement of quality of Ras cheese made from pasteurized milk using a slurry from ewe's milk cheese.

Egyptian journal of dairy science (2009)

N. M. Mehanna Mohamed Moussa A. A. A. El-Khair

Pasteurization

Farmer cheese

Cheesemaking

Modified milk ingredients

Rennet

Dairy industry

Cheese ripening

Toned milk

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Production and Evaluation of a High Protein Version of Non-fat Yogurt

Research Journal of Agriculture and Biological Sciences (2009)

A. A. A. El-Khair

High-protein non-fat yogurts were manufactured from s kim mi lk fortified with a combination of skim milk powder and skim milk retentate in various ratios. Different yogurt mixes with protein content ranged from 5.77% - 8.57% were prepared. C ontrol wa s made from skim milk fortified only with skim milk powder to app roximately 4.84% protein c ontent. Mixes were we ll blended and hea t treated ei ther at 80°C f or 20 min o r at 90°C for 10 min, and f ermented with a yogurt culture at 42°C. The effects of fortification method and heat t reatment o n rheological p roperties of yo gurts in terms o f ap parent visc osity and firmness, as well as syneresis were i nvestigated. The yogurt to whi ch skim m ilk r etentate h ad been incorporated ex hibited; higher apparent viscosity; higher firmness and l ower syneresis as well as higher protein and l ower lactose content in comparison with the yogurt fortified only with skim mi lk powder. Yogurts from low heat ed mix had a l ower viscosity and firmness than that from high heat ed mix. Sensory analysis showed that yogurts added with skim milk retentate up to 6.7% protein, particularly that subjected to a low heat t ratment we re evaluated as a cceptable as c ontrol yo gurt.

Syneresis

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IMPROVEMENT OF QUALITY OF RAS CHEESE MADE FROM PASTEURIZED MILK USING A SPECIAL SLURRY FROM EWE'S MILK

Arab Universities Journal of Agricultural Sciences (2008)

Mehanna N.M Mohamed Moussa A. A. A. El-Khair

The present study was carried out as an attempt to improve the quality of Ras cheese made from pasteurized cow's milk using ewe's milk slurry to which proteases and lipases were added.The slurry was incubated at 30ºC for one week, and then added either to the cheese milk prior to coagulation or directly to the cheese curd before pressing.Cheeses were analysed for chemical, microbiological and organoleptic properties at 0, 15, 30, 60 and 90 d of ripening.Generally, the addition of slurry affected at least four parameters of interest for the flavour development.Cheese flavour development was accelerated, the proteolysis was enhanced and casein breakdown was stimulated.Addition of slurry increased the levels of the total volatile fatty acids at each period of ripening, particularly with addition of slurry to cheese curd.Addition of slurry affected the microbiological quality of cheeses.Proteolytic and lipolytic bacterial counts increased throughout ripening, while yeast and moulds were no longer detectable in slurry added cheese after 30 d of ripening.Sensory evaluation showed that the Ras cheeses made with the slurry received higher scores for flavor and body and texture than the control cheese over 90 d of ripening.These results suggested that the addition of ewe's milk slurry was necessary for development of sensory characteristics of the cheeses.* Treatments: See legend of Table (1) for details -Means with the same letter in the same column are not significantly different.

Pasteurization

Cheese ripening

Organoleptic

Flavour

Farmer cheese

Cheesemaking

10.21608/ajs.2008.14980

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Influence of Incorporation of Different Dried Dairy Ingredients and Inulin on the Physicochemical Properties of Non-fat Set Yoghurt

Journal of Sohag Agriscience (JSAS)/Journal of Sohag Agriscience (JSAS) (2018)

A. A. A. El-Khair Ali A Abd-Alla A.A. Gaber

This study was carried out to investigate the possibility of manufacturing non-fat set yogurt with acceptable quality from reconstituted skim milk powder (SMP) 10% T.S, enriched by adding one of the four dried dairy ingredients namely; skim milk powder, milk protein concentrate (MPC), whey protein concentrate (WPC) or sodium caseinate (NaCn) to achieve a concentrations of 1.5, 3.0, and 4.5%, respectively in the final mixes.A control sample was prepared without any additives.The other twelve mixes were fortified with % 1 (wt/wt) Inulin.Physiochemical properties of yoghurts were evaluated during cold storage for 14 d.The results showed that increasing the added ratios of different dried dairy ingredients and inulin led to the increase in total solids, protein, soluble nitrogen, acidity, and ash content, whereas the fat percentage did not affect.Enrichment of non-fat yoghurt with different dried dairy ingredients and inulin caused a decrease in the pH values.There was a negative correlation between syneresis and the added percentage of dried dairy ingredients and inulin.During storage, the total solids content, protein, soluble nitrogen, fat, ash, acidity and syneresis were increased in contrast with pH level.This study suggests that the using mixes of the different dried dairy ingredients in appropriate ratios along with inulin seems as a useful and interesting approach for manufacture of non-fat set yogurt.

Ingredient

10.21608/jsasj.2018.229201

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Optimization of a New Version of Chocolate Milk for Endurance Performance and Post- exercise Recovery

The Journal of applied sciences research (2009)

A. A. A. El-Khair

Absract: The present study provides a new version of chocolate milk characterized by low fat, low lactose and low calories prepared from a dairy liquid originated from skim milk retentate (contained approximatly 21.3% T.S), followed by diluting with water to about 8.5% T.S and standardized with cream to about 2% fat. The dairy liquid was mixed with a dry blend of cocoa powder, sugar, sodium chloride and calcium chloride. The mix was supplemented with inulin at different levels (0, 1, 3 and 5%, w/w), homogenized, heat treated, cooled and vanilla was added before filling and storing at 4oC for 2 weeks. Nutritional, physical and sensory properties of various formulations were evaluated. Chocolate-milk formulations showed low fat, low lactose and low calories with less potassium and more sodium compared to chocolate whole milk. Inclusion of inulin in chocolate milk formulations increased sweetness, darkness, thickness and creaminess and minimized sedimentation of cocoa particles. The best results were obtained when the added inulin comprises 3% of the chocolate milk formulation.

Milk Chocolate

Chocolate milk

Dark chocolate

Calorie

Sweetness

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Formulation of Milk Permeate for Utilization as Electrolyte Beverages

AUSTRALIAN JOURNAL OF BASIC AND APPLIED SCIENCES (2009)

A. A. A. El-Khair

This study was conducted to design electrolyte beverages utilizing milk permeate. The permeate was pretreated by going through several processes, which included; heat treatment, fermentation, and clarification to produce a low lactose and electrolyte rich base for electrolyte beverages. Two types of electrolyte beverages namely; permeate thirst quencher and permeate endurance performance were appropriately formulated using this base. The electrolyte composition of each permeate based-beverage was compared to the number of dissolved electrolytes per liter that labeled in the commercial sport drinks. Sensory properties of the permeate based-beverages was also evaluated. The result revealed that, milk permeate based-beverages had electrolyte compositions superior to those of their commercial counterparts. Sensory evaluation indicated that the two permeate based-beverages had good acceptability which is maintained under refrigeration for three weeks. UF milk permeate was obtained from Snow White Co., El-Oubor City, Industrial region, Egypt. The permeate was a by-product from the ultrafiltration of cow's skim milk at 50 oC using spiral-wound module membrane supplied by APV Pasilac, Denmark. The obtained permeate contained 6.1% total solids (about 5.3% lactose, 0.26% protein and 0.54% ash) and had a pH of 6.12. The permeate was immediately heated in a water bath at 80°C for 5 min and cooled to 4 oC, and kept frozen at -20 oC until use.

Ultrafiltration (renal)

Total dissolved solids

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Physical and chemical properties of palm oil and its derivatives compared to butter oil

Journal of Sohag Agriscience (JSAS)/Journal of Sohag Agriscience (JSAS) (2019)

A. A. A. El-Khair A. A. Abdallah A. Ateteallah NUR AIN MOHD HASSAN

The compatibility of palm oil, its fractions and their blends corresponding with butter oil was investigated for some physical and chemical properties. The results revealed that most of the studied parameters showed significant differences between palm oil products and butter oil. The fractions and blends showed great differences in their physical and chemical properties from those of the original palm oil. The colour of palm oil and its fractions or their blends ranged from light yellow to golden yellow, while the colour butter oil was reddish yellow. Density values of palm oil and its derivatives were significantly lower than the density of butter oil. Different fats showed statistically significant differences in their melting points. The melting point of PO was close to the melting point of BO. However, POo showed the lowest melting point and POs showed the highest melting point, while PO blends showed intermediate melting points. Free fatty acids (FFA%) and peroxide values (PVs) of palm oil and its fractions were significantly lower than those specified by the Malaysian standards, demonstrating good oxidative stability, excellent quality and long shelf life. The varied properties of palm oil products make them a good choice for replacement of butter oil. Therefore, the utilization of these modified products provides other functional benefits in a wide variety of food systems.

10.21608/jsasj.2019.229230

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Effect of carbon dioxide treatment on the shelf-life of Kareish cheese.

Annals of Agricultural Science Cairo (2007)

A. A. A. El-Khair Mohamed Moussa fathy Abd El-Malek

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