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Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 6 | Page No.: 726-729
DOI: 10.3923/pjn.2008.726.729
Microbiological Analysis of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed Paste
Amer Al Omari, Jihad M. Quasem and Ayman Suliman Mazahreh

Abstract:
Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served on cooked rice. The addition of Carrageenan (0.15%), to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion. The standard plate, yeast and mould counts in goat Jameed were higher than their levels in sheep Jameed. Also the count of the freeze-dried samples are general higher than solar dried ones.
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How to cite this article:

Amer Al Omari, Jihad M. Quasem and Ayman Suliman Mazahreh, 2008. Microbiological Analysis of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed Paste . Pakistan Journal of Nutrition, 7: 726-729.

DOI: 10.3923/pjn.2008.726.729

URL: https://scialert.net/abstract/?doi=pjn.2008.726.729

 
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