oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese.

The current work studied the antifungal activity of oil (NSO) in ultrafiltered low-salt soft cheese as a proposed replacement for the synthetic preservatives which become unacceptable by consumers. Four different concentrations of NSO were examined during the manufacture of the cheese (0.3, 0.

Fundamental role of and inulin in improving safety and quality of Karish cheese.

Background: Karish cheese manufactured traditionally from raw milk may harbor many biological health hazards.

Aim: Production of safe pasteurized Karish cheese with improved sensory characteristics using probiotics and prebiotics (synbiotic Karish cheese).

Methods: Laboratory Karish cheese was made to study the effect of with and without inulin on cheese quality.

Isolation of enterotoxigenic harboring gene and enteropathogenic (serogroups O18, O114, and O125) from soft and hard artisanal cheeses in Egypt.

Background: Soft and hard artisanal cheeses are regularly consumed in Egypt. These products are usually processed from raw milk which may harbor many pathogenic and spoilage microorganisms.

Aim: To evaluate the safety of some artisanal cheeses in Egypt, such as Ras, Domiati, and Mish, through chemical and microbiological examination.