Influence of Bee Pollen on the Bioactive Behavior, Sensory and Physicochemical Properties of White Cheese Made from Camel and Cow Milk Mixture | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 8, Issue 11, November 2017, Pages 419-424 PDF (364.05 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2017.38933 | ||
| Authors | ||
| Abeer M. Abd Elhamid1; Mervet M. Elbayoumi2 | ||
| 1Department of Food and Dairy Science &Technology, Faculty of Agriculture, Damanhour University, Damanhour, 22516, Egypt. | ||
| 2Breeding of Animal and Poultry Department, Desert Research Center, Cairo, Egypt. | ||
| Abstract | ||
| The research aims to improve the therapeutic effect of white cheese by studying the effects of addition bee pollen on the bioactive behavior, sensory and physicochemical properties. Results indicated that bee pollen increased the antioxidant activities of the white cheese. The phenolic components in the bee pollen indicated good potential to inhibit the growth of E. coli (ACCT 8739), St. aureus (ATCC 6538) and S. typhimurium (ACCT 25566). Yield, total solid, fat and protein content of white cheese increased with the addition of bee pollen. No significant effects were observed on the sensory properties, compared with the control up to 1% (w/v). The addition of bee pollen during the production of white cheese is found to be necessary to increase the bioactive activities of the resultant cheese. | ||
| Keywords | ||
| bee pollen; Polyphenols; physicochemical and sensory attributes; White cheese | ||
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