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Characterization and Biological Properties of Dry Fermented Product (Jameed) Manufactured from Cow Milk: Comparison of Sun and Freeze Drying.

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Title: Characterization and Biological Properties of Dry Fermented Product (Jameed) Manufactured from Cow Milk: Comparison of Sun and Freeze Drying.
Authors: Alu'datt, Muhammad H.1, Al‐Rabadi, Ghaid J.2, Al‐Ismail, Khaild M.3, Althnaibat, Rami M.1, Ereifej, Khalil1, Rababah, Taha1, Alhamad, Mohammad N.4, Torley, Peter J.5
Source: Journal of Food Processing & Preservation. Jun2015, Vol. 39 Issue 3, p282-291. 10p.
Subjects: Fermented foods, Milk yield, Fatty acid content of milk, Solar food drying, Freeze-drying, Dairy products
Abstract: The effect of sun or freeze drying techniques on the chemical, nutritional and biological properties of either unsalted or salted cow milk jameed was studied. The products were characterized for: yield, composition, fatty acid profile and bioactivity. The highest yield (51.38%) was obtained in salted sun-dried jameed. New major bands were detected in unsalted jameed prepared by either sun drying or freeze drying from cow milk compared with salted jameed prepared by either sun drying or freeze drying. Preparation of unsalted sun-dried jameed increased the protein (63.5 g/100 g) and carbohydrate (29.5 g/100 g) contents, and reduced the fat (2.7 g/100 g) and ash (4.4 g/100 g) contents. Optimum color values were found in sun-dried salted jameed from cow milk. Preparation of jameed either with use or without use of salt treatments in sun drying techniques of cow milk may increase the content of short chain fatty acids. Practical Applications Jameed is a sun-dried fermented dairy product. This study concluded that the freeze drying technique improved the quality, physical, chemical, biological and nutritional properties of jameed, and recommended that jameed be used commercially as food ingredient in foods and their products. Economically, the freeze drying technique is more expensive as compared with the sun drying technique. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Characterization and Biological Properties of Dry Fermented Product (Jameed) Manufactured from Cow Milk: Comparison of Sun and Freeze Drying.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Jun2015, Vol. 39 Issue 3, p282-291. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Fermented+foods%22">Fermented foods</searchLink><br /><searchLink fieldCode="DE" term="%22Milk+yield%22">Milk yield</searchLink><br /><searchLink fieldCode="DE" term="%22Fatty+acid+content+of+milk%22">Fatty acid content of milk</searchLink><br /><searchLink fieldCode="DE" term="%22Solar+food+drying%22">Solar food drying</searchLink><br /><searchLink fieldCode="DE" term="%22Freeze-drying%22">Freeze-drying</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+products%22">Dairy products</searchLink>
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  Data: The effect of sun or freeze drying techniques on the chemical, nutritional and biological properties of either unsalted or salted cow milk jameed was studied. The products were characterized for: yield, composition, fatty acid profile and bioactivity. The highest yield (51.38%) was obtained in salted sun-dried jameed. New major bands were detected in unsalted jameed prepared by either sun drying or freeze drying from cow milk compared with salted jameed prepared by either sun drying or freeze drying. Preparation of unsalted sun-dried jameed increased the protein (63.5 g/100 g) and carbohydrate (29.5 g/100 g) contents, and reduced the fat (2.7 g/100 g) and ash (4.4 g/100 g) contents. Optimum color values were found in sun-dried salted jameed from cow milk. Preparation of jameed either with use or without use of salt treatments in sun drying techniques of cow milk may increase the content of short chain fatty acids. Practical Applications Jameed is a sun-dried fermented dairy product. This study concluded that the freeze drying technique improved the quality, physical, chemical, biological and nutritional properties of jameed, and recommended that jameed be used commercially as food ingredient in foods and their products. Economically, the freeze drying technique is more expensive as compared with the sun drying technique. [ABSTRACT FROM AUTHOR]
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  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1111/jfpp.12231
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        Type: general
      – SubjectFull: Milk yield
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      – SubjectFull: Fatty acid content of milk
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      – SubjectFull: Solar food drying
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      – SubjectFull: Freeze-drying
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      – SubjectFull: Dairy products
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      – TitleFull: Characterization and Biological Properties of Dry Fermented Product (Jameed) Manufactured from Cow Milk: Comparison of Sun and Freeze Drying.
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              Text: Jun2015
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