Mold-Ripened Soft Cheeses Fortified with Date Palm Fruit Product as Functional Dairy Products.

Date fruit based products are gaining popularity among the consumers in almost all date growing countries due to its added nutritional value. Therefore, novel products were developed by combining two types of foods i.e.

Microbial contamination of date rutab collected from the markets of Al-Hofuf City in Saudi Arabia.

The microbial contamination of 60 samples from six date cultivars in the rutab stage purchased from different retail outlets in AL-Hofuf City, Saudi Arabia was studied. All samples were found contaminated with aerobic mesophilic bacteria at loads in the order 10(2) to 10(5) cfu/cm(2) with some significant differences among varieties that can be attributed to differences in the weather conditions during rutab season. Also all samples, except only one, were contaminated with molds and yeasts at loads in the order 10(2) to 10(3) cfu/cm(2).

Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese.

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made, using high levels of chymosin with low SM had lower levels of residual alpha(S1)- and beta-casein at the end of ripening.