الفهرس 
Manufacture of cheese powderOnly 14 pages are availabe for public view
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Abstract
The present study included two parts : Part one: Kareish cheese was prepared and dried with three drying methods; hot air exchange drying, under vacuum drying, and fkeeze-drying methods. The resultant cheese powder was subjected for many attempts for reconstitution by using different types of stabilizers to study the optimum reconstitution process conditions, and followed by chemically, microbiologically, and nutritionally evaluations as a ii-esh cheese and cheese powder. Part two: covered the possibilities of using Kareish cheese powder, and ferric chloride fortified Kareish cheese powder in manufacturing both of baked and hed snack food products and carried out the chemical and microbiological analysis followed by organoleptically evaluations. The attained results can be summarized in the following: PART 1I-The cheese powder prepared by means of Erseze-drying method had moisture, fat, lactose, and salt contents, as 1.2, 1.12, 15.2, and 1.9 %. In. order, it’s specific gravity was 0.41 and pH was 6.4. The corresponding values for the powders prepared by means of under vacuum were 3.4, 0.94, 14.7, and 1.8 % in order and it’s specific gravity was 0.54 and pH was 6.5. Whereas for hot air exchange were 4.2, 0.82, 12.1, and 1.9 % in order it’s specific gravity wss 0.44 and pH 6.8 respectively. 2- Total plate count (x 10’ ) of Kareish cheese powder prepared by the three drying methods were 5.45, 3.15, and 2.55 (cWg ) of fi-eeze-drying, under vacuum, and hot air methods in order, whereas the counts of coliform ( x102 ) were 3.1, 2.4, and 1.9 in order. Generally, no E.coli, B. cereus, Salmonella &Shigella, and Staph. were detected in this respect. 3-Total plate count and the counts of coliform (x102 ), and yeast and mould increased during storage of all three-cheese powder samples, reached the maximum at the end of storage period in all cases. All stored powder samples were still free-from E.coli, B.cereus, Salmonella &Shigella, and Staph .Storage period was 3 ~onthast 25-30 ”C. 4-During storage total plate count and the counts of coliform (x lo2 ), and yeast and mould increased slightly when stored in laninated polypropylene 50 microns from 2.55, and 1.9 1 in order, to reached 2.7 1, and 2.0 1 by the end of three months, whereas total plate count and the counts of colifornl (x lo2 ), and yeast & mould of the samples stored in polypropylene 30 microns increased to double from 2.55, and 1.91 to reached 4.39, and 2.74 respectively. All stored powder samples were still free-from E.coli, B.cereus, Salmonella &Shigella, and Staph. 5-The study determined 17 free amino acids of fresh and cheese powder, this contents of amino acids varied i?om 0.85, 0.787-mg/100 g. of methionine of fresh and dry cheese respectively, to reached the maximum content of 48.1 9, and 43.039 mg/100 g. of proline.0.787-i~g/lOOg . of methionine of fresh and dry cheese respectively, to reached the maximum content of 48.19: and 43.039 mg/100 g. of proline calculated as dry matter basis. 6-The study determined free fatty acids of Kareish cheese fresh and powder from which varied between 4.130, and 34.3 15 mgk., and 4.72, and 3 1.0 mg./k for fresh and powder calculated as dry matter basis respectively. 7- Fat-soluble vitamins, a tocopherols, 0-carotene, and vitzmin A contents were 190.0, 23.72, 52.0 ug / 100 g, md 187.26, 21.08, 56.30 ug 1 100 g for fiesh and powder calculated as dry matter basis respectively. -103- 8- Water-soluble vitamins, thiamine, niacin, and riboflavin contents were 0.1 3, 0.1 5, and 0.25 mg1100g and 0.152, 0.175,O. 193 mgA00g for fresh and powder calculated as dry matter basis respectively. 9- Calcium was 364mg/lOOgfor fresh cheese, and 387.3mgl100g for powder calculated as dry matter basis. PART I1 1 -Freeze-drying method gave reconstitution yield, spread ability scores, taste scores of 84.69,84, and 87%, in order. While needed 0.65% stabilizer concentration. The corresponding values for under vacuum drying method, were 73.45, 74, 75 % and 0.7% respectively, and for hot air exchange drying method were, 72.6 1, 64, 72 % and 0.95 %. 2- The spreadability and taste scores, and reconstitution yield was gradually increased by decrease powder particle’s size between 400 to 150 microns 3- During storage period up to six months at 25-30•‹C-there was negatively effect on spreadability scores, taste scores, reconistitution yield % which decreased from 185 to 102, 198 to 149: and 79.45, to 68.80 respectively. While the moishxe increased from 3.41 to 4.25 % by the end of six months. So, the recommended expire date should be three months only. 4-The optimum stabilizer effect was obtained with two types; FA-502 / D, and Meyoprogen IC-40 1. 5- With type FA-502 /D spreadability scores % increased from 60 to 80 when stabiiizer % was increased from 0.4 to 0.8 % and decreased to 75, 67 % with stabilizer of % 0.9, 1.0% in order. whereas the reconstitution yield % increased from 70.2 to 82.8 when stabilizer concentration was increased from 0.4% to 1.0% respectively, the corresponding values for taste preference were 72.2, 67.8, 73.9, 73.9, 69.1, 65.2, and 6 1.3 for stabilizer concentrations 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and 1.0% respectively. 6- The warming of reconistitution water up to 50•‹C gave a slightly increase of spreadability and yield. 7- The fortification of cheese powder with ferric chloride increased the free fatty acids in all types of snack foods, for baked types, free fatty acids increased fiom 0.4 10 to 0.570 % and from 0.430 to 1.4 10 % after stored at (25-30•‹C ) for five weeks .The corresponding values for fried type were 0.590 to 0.7 10 % and 0.790 to 1.8 10 % respectively. 8- The effect of ferric chloride on free fatty acids was related to its concentrations. The values after storing period of five weeks at (25-30•‹C ) were as follow: 0.71 0,1.200, 1.410,1.720,1.680,and 1.810 % at concentrations (mg 1100g) of zero, 20,3 0,40,50,and 60 respectively. 9- In both baked and fried types of snack products prepared by Kareish cheese powder fortified with ferric chloride, the total bacterial coucts (x102) increased during storage period up to five weeks at (25-30•‹C ), the increase was fionz 9.4 to 12.7 for control, from 9.4 to 15.1 for 40 mg ferric chloride. 10- The bacterial counts (x1 02) was affected by ferric chloride added which it was 14.8, 16.4, 15.1, 16.9, 18.4, at concentrations (mg) of 20, 30, 40, 50: and 60 respectively at storing period of five weeks at (25-30•‹C j.