Characteristics and Technological Aspects of the Egyptian Cheeses
Ahmed R. A. Hammam, Mohamed Salem Elfaruk, M.E. Ahmed, Venkateswarlu Sunkesula
Abstract
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’s, or camel’s milk. Cheese is a good source of protein and minerals (such as calcium and phosphorus) that have nutritional values. Cheese is also essential for building healthy bones and teeth and provide the brain with essential fatty acids. Different technologies and different milk have been utilized to manufacture the traditional Egyptian cheeses, which resulted in differences in the composition, cheese types, and flavors. Consequently, this work aims to review and highlight the technological and chemical aspects of the most popular Egyptian cheese varieties, namely, Domiati cheese, Karish cheese, Mish cheese, and Ras cheese made from different sources of milk during ripening; and to briefly discuss the health benefits of the cheese.