History, Processing and Quality Enhancement of Traditional Egyptian Kariesh Cheese: A Review

Abstract

Kariesh is a soft acid cheese made from skimmed cow’s milk, buffalo milk or buttermilk from sour cream; apparently it is made only on farmsteads. It is considered to be one of the most important traditional Egyptian dairy products, commonly made in the Egyptian countryside, especially in small villages, as low-income people such as farmers use Kariesh cheese in their diet owing to its high protein content, low fat and price. Therefore, nowadays, Kariesh cheese is a promising food in the avoidance of health problems associated with fat, particularly for old people. The aim of this article is to provide a wide range of information on Egyptian Kariesh cheese starting with a brief description of its historical background, origin and manufacturing process, within both traditional and modern production methods. Also, this study shall outline Kariesh’s chemical, nutritional and microbiological evaluation in order to evaluate protein, fat and carbohydrates content considering consumer health and acceptance. Consequently, this review will highlight recent innovations in dealing with Kariesh cheese flavour enhancement using lactic acid bacteria; textural properties improved by the addition of hydrocolloid and using some natural antimicrobial effects of pepper, parsley and dill which subject to reach top adequate cheese quality and quantity that meet customer satisfaction in contemporary modern markets.