Current Research in Dairy Sciences1994-5434xxxx-xxxxKnowledgia Review10.3923/crds.2017.1.8Mohamed IsmailMagdy Nour-Eldin Farid HamadMohamed Kamal El-MenawyReham 1201791Background and Objective: Jameed is a dried fermented milk product, usually formed as dried round balls. It is made up of sheep buttermilk. The aim of this research was to study the possibility of mixing different amounts of whey protein paste (by-product in Ras cheese production) with jameed paste and investigate the effect of this technic on the rheological properties of produced jameed. Materials and Methods: Nine treatments of jameed were made from sheep buttermilk, goat and cow skim milk with adding 10, 15 and 20% whey protein paste to jameed curd. Jameed samples were stored at room temperature for 180 days and chemically and microbiologically analysed every month. The obtained results were statistically analyzed using a software package based on analysis of variance (One-factor analysis of variance, ANOVA, with SPSS software). Results: The obtained results showed that values of wettability for sheep buttermilk jameed were higher than those of jameed made from goat or cow skim milk. Syneresis results had the opposite trend of wettability. Also, sheep buttermilk jameed had higher levels of hardness, cohesiveness, gumminess and chewiness than goat or cow skim milk jameed. Adding whey protein considerably enhanced wettability of jameed but reduced values of hardness, cohesiveness, gumminess and chewiness. The scanning electron micrographs showed that protein matrices of whey protein jameed had rigid plates structure, little aggregates and more spaces scattered in matrix. Conclusion: This study revealed that rheological properties of jameed such as wettability, hardness, cohesiveness, gumminess and chewiness were highly improved by mixing 10 or 15% whey protein paste with jameed curd.]]>Al-Omari, A., J.M. Quasem and A.S. Mazahreh,20087726729Baldasso, C., T.C. Barros and I.C. Tessaro,2011278381386Delikanli, B. and T. Ozcan,201467495503Tang, J.E. and S.M. Phillip,2009126671Ismail, M., E.T. Ammar and R. El-Metwally,201164207217Ak, M.M. and S. Gunasekaran,19925710781081Lobato-Calleros, C., E. Rodriguez, O. Sandoval-Castilla, E.J. Vernon-Carter and J. Alvarez-Ramirez,20061/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses.]]>39678685Quasem, J.M., A.S. Mazahreh, I.A. Afaneh and A. Al Omari,20098134138AOAC.,200017th Edn.,Pages: 234Pages: 234Richardson, G.H.,198515th Edn.,Brooker, B.E. and K. Wells,198451605613SAS.,1991Duncan, D.B.,195511142De Carvalho-Silva, L.B., F.Z. Vissotto and J. Amaya-Farfan,201346978Nateghi, L.,2012111249112499Chen, A.H., J.W. Larkin, C.J. Clark and W.E. Irwin,197962901907Fox, P.F., T.P. Guinee, T.M. Cogan and P.L.H. McSweeney,20001st Edn., Chapter 10.Gunasekaran, S. and M.M. Ak,20031st Edn.,Pages: 512Pages: 512Rashidi, H., M. Mazaheri-Tehrani, M.A. Razavi and M. Ghods-Rohany,201517121132Mihulova, M., M. Vejlupkova, J. Hanusova, J. Stetina and Z. Panovska,201331553558Zhang, T., J. McCarthy, G. Wang, Y. Liu and M. Guo,201580M788M794