Sameh Awad

TL;DR: The study concluded that the absence of immunological similarity between camel and cow milk proteins can be considered an important criterion from the nutritional and clinical points of view, since camel milk may be suggested as a new protein source for nutrition for children allergic to cow milk and can be used as such or in a modified form.

TL;DR: Textural, melting, and sensory characteristics of reduced-fat Cheddar cheeses made with exopolysaccharide (EPS)-producing and nonproducing cultures were monitored during ripening and no differences were detected by panelists between the textures of the full-fat cheese and reduced-Fat cheese made with JFR1, both of which were less rubbery or firm, curdy, and crumbly than all other reduction-fat cheeses.

TL;DR: In this paper, the texture, proteolysis and flavour development in Ras cheeses made from raw or pasteurised milk with two different thermophilic lactic cultures were monitored during ripening.

TL;DR: In this article, 18 cultures of starter lactic acid bacteria with or without added adjunct cultures, isolated from Egyptian dairy products, were evaluated in experimental Ras cheese for flavour development, and seven of the tested cultures produced acceptable flavour and texture of Ras cheese.

TL;DR: The microstructure of reduced- and full-fat Cheddar cheeses made with exopolysaccharide (EPS)-producing and nonproducing cultures was observed using cryo-scanning electron microscopy and it was shown that fat globules in the fully hydrated cheese were surrounded by cavities.