Mohamed Salem Elfaruk
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View article: Influence of Guar Gum and Xanthan Gum on the Rheological Behavior, Texture, and Microstructure of Probiotic Low-Fat Yogurt
Influence of Guar Gum and Xanthan Gum on the Rheological Behavior, Texture, and Microstructure of Probiotic Low-Fat Yogurt Open
The aim of this study was to investigate the effects of the addition of guar gum (GG) and xanthan gum (XG) on the proximate composition, texture, viscosity, syneresis, color characteristics, microbiological stability, sensory evaluation, r…
View article: Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese
Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese Open
This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PM…
View article: Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography
Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography Open
Lactose is converted to lactic acid through fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during storage of cheese is different based on the type of starter cultures, pH, pr…
View article: Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese
Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese Open
Listeria monocytogenes is one of the most important emerging foodborne pathogens. The objectives of this work were to investigate the incidence of Listeria spp. and L. monocytogenes in soft cheese and ice cream in Assiut city, Egypt, and t…
View article: Goat Milk: Compositional, Technological, Nutritional and Therapeutic Aspects: A Review
Goat Milk: Compositional, Technological, Nutritional and Therapeutic Aspects: A Review Open
Since the 1980s, a growing interest in goat milk was noticed due to the nutritional values and health benefits of this milk, which resulted in increasing goat populations and milk production worldwide. This comprehensive review elaborates …
View article: Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects
Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects Open
Since the 1980s, a growing interest in goat milk was noticed due to the nutritional values and health benefits of this milk, which resulted in increasing goat populations and milk production worldwide. This comprehensive review elaborates …
View article: Effect of charge balancing cations on the viscoelastic and thermal properties of welan
Effect of charge balancing cations on the viscoelastic and thermal properties of welan Open
View article: A novel process to improve the characteristics of low‐fat ice cream using date fiber powder
A novel process to improve the characteristics of low‐fat ice cream using date fiber powder Open
The objective of this study was to improve the characteristics of low‐fat ice cream (LFIC) using date fiber powder (DFP). DFP was added to LFIC mix (3% fat, 14% milk solids nonfat, 15% sucrose, 0.3% stabilizer, and 0.1% vanilla) at a rate …
View article: Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese
Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese Open
There are different methods that have been recently applied to develop a process to manufacture low‐fat Feta cheese (LFC) with acceptable flavor and texture. The objective of this study was to produce LFC from skim buffalo's milk (SBM) usi…
View article: Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria
Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria Open
The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures ( Streptococcus thermophilus and Lactobacillus bulgaricus ), bifidobacterium (B) cultures ( Bif…
View article: Characteristics and Technological Aspects of the Egyptian Cheeses
Characteristics and Technological Aspects of the Egyptian Cheeses Open
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'…