Chemical, Rheological, Microbial and Microstructural Characteristics of Jameed Made from Sheep, Goat and Cow Buttermilk or Skim Milk

Jameed is basically a hard cheese-like product considered a very stable and safe dried fermented milk product. It is usually made from sheep buttermilk. The aim of this study was using goat and cow buttermilk or skim milk in preparing of jameed instead of sheep buttermilk. Five treatments of jameed were made from sheep, goat and cow buttermilk and also from goat and cow skim milk. The obtained results showed that yield, total solids, ash, salt in moisture, total protein and non-protein-nitrogen values of jameed made from sheep buttermilk were higher than that of jameed prepared from goat or cow butter and goat or cow skim milk. Sheep buttermilk jameed contained low acidity values than those in jameed prepared from goat and cow buttermilk. Utilization of goat and cow skim milk in jameed making decreased titratable acidity and water soluble nitrogen and increased pH values. Jameed made from goat skim milk had the highest fat contents. Utilization of goat and cow buttermilk in jameed manufacture increased total viable bacterial count, lactic acid bacteria and proteolytic bacteria. Sheep buttermilk jameed showed the best wetability followed by goat and cow skim milk jameed. Levels of jameed syneresis were higher in goat and cow buttermilk jameed than that of jameed made from sheep buttermilk. All values of the textural properties were higher in sheep buttermilk jameed than those of the other treatments. From scanning electron microscopy, it is observed that the protein structure was completely different among stored jameed samples. Jameed with good properties can be made from goat and cow buttermilk or skim milk.