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Articles by Sahar H.S. Mohamed
Total Records ( 2 ) for Sahar H.S. Mohamed
  M. Abd El-Aziz , Sahar H.S. Mohamed , Faten L. Seleet and Mona A.M. Abd El-Gawad
  The present study aims to investigate the physico-chemicals properties of white cheese pickled in brine solution containing ginger extracts. After cows milk coagulation and whey drained, fresh white cheese block was cut and divided into 3 equal portions. The first portion covered with 16.0% brine aqueous ginger extract and the second portion was covered with 16.0% brine ethanol ginger extract. The later was covered with 16.0% plain brine serves as a control. All white brined cheese treatments were stored at 5±2°C for the ripening period of 60 days. The results revealed that brine solution containing aqueous ginger extract or ethanol ginger extract enhances the growth of starter culture, protein proteolysis (WSN/TN), total volatile fatty acids (TVFAs), oxidative stability (reduced TBA) and sensory properties of white brined cheese compared with control cheese. In addition, brine solution containing aqueous ginger extract or ethanol ginger extract caused an increase in reddish and yellowish color degree and decrease in hardness of white cheese. However, most of these observations were more pronounced in white cheese pickled in brine aqueous ginger extract compared with that pickled in brine ethanol ginger extract; the differences were not significant.
  W. El-Kholy , Azzat B. Abd El-Khalek , Sahar H.S. Mohamed , Mohamed T. Fouad and Jihan M. Kassem
  Background and Objective: Probiotic functional dairy products are known of their positive impact on overall health. Also, mushroom has a healthy magical effect on human health. So, a new style Tallaga cheese which prepared by using some strains of probiotic bacteria and different ratios of mushroom was manufactured. Screening of some strains of probiotic bacteria for their antibacterial activity was applied. Methodology: Fresh buffalo milk samples were standardized to 4% fat, pasteurized, cooled to 37°C, inoculated with starter culture as well as probiotic bacteria Lactobacillus reuteri B-14171 at the same ratio (1%), salted and fortified with different ratios of mushroom to achieve four treatments. The first treatment was prepared without mushroom (control), while the other three treatments fortified with 3, 5 and 10% (w/v) mushroom to present T1, T2 and T3, respectively. Results: All milk cheese were turned to Tallaga cheese and stored at 7±2°C for 30 days. The fresh samples were analyzed for their gross composition; all stored samples were evaluated for their organoleptic properties, microbiology quality and some chemical parameters when fresh and after 7, 15 and 30 days at 7±2°C. Conclusion: Data revealed that adding mushroom up to 3% increased Total Bacterial Count (TBC), probiotic and lactic acid bacteria, while coliform group and mould and yeast were decreased. Mushroom had been pronouncly improved the sensory properties of resultant cheese especially in treatment (T1). It could be concluded that using of 3% mushroom and 1% L. reuteri B-14171 succeeded in prepared functional Tallaga cheese.
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