Pakistan Journal of Nutrition
1680-5194
1994-7984
Asian Network for Scientific Information
10.3923/pjn.2008.726.729
Al Omari
Amer
M. Quasem
Jihad
Suliman Mazahreh
Ayman
6
2008
7
6
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.]]>