Production of Functional Karish Cheese Using Mango and Pomegranate Peel Powders

Document Type : Original Article


1 dairy department- faculty of agriculture- elfayoum university

2 Dairy Science Department, Faculty of Agriculture, Fayoum University, Egypt.

3 Dairy Department, Faculty of Agriculture, Fayoum University, 63514, Fayoum, Egypt


This study aimed to investigate the effect of two levels of pomegranate peels powder (PPP) and mango peels powder (MPP) (1 and 2 %) on the physicochemical, microbiological, texture profile and antioxidant activity of Karish cheese during 21 days of cold storage. MPP and PPP were characterized for higher nutritional values, dietary fibers and bioactive phenolic compounds. The addition of PPP and MPP significantly (P≤0.05) changed the acidity and pH values of cheese samples. In addition, total solids and ash values increased upon the added level of peels powder. Phenols, flavonoids and antioxidant activity were detected for higher levels with comparable values between MPP and PPP-added cheese. Moreover, MPP enhanced the texture profile of Karish cheese in comparison to PPP and control cheese. Lactobacilli were detected for higher numbers in MPP-added cheese during whole storage period when compared to PPP and control Karish cheese. While, total viable count increased up to 14 days of storage then decreased gradually during the remaining storage period. The highest sensory scores in flavor, taste, texture and Overall acceptability were observed in MPP treatment cheese compared with control and ppp treatments. The addition of MPP was more effective for enhancing texture, functionality, lactobacilli count and sensorial score of Karish cheese.