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.

Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes.

This study investigated the effect of five different cooking methods (boiling, oven-roasting, grilling, pan-frying and microwave) on the topographical changes, fatty acids (FAs) profile, fat oxidation, physicochemical characteristics, microbial quality, and sensory attributes of rabbit meat. Among the cooking methods, boiling and pan-frying exhibited significant higher protein, fat and total volatile base nitrogen contents. Additionally, boiling induced the lowest fat oxidation and FAs saturation values, while microwave cooking induced the highest values.