EFFECT OF UTILIZATION PARTIAL DRYING BY HOT AIR ON THE CHEMICAL COMPOSITION, RHEOLOGICAL AND MICROBIAL PROPERTIES OF JAMEED.

Eleven treatments of jameed were made from sheep butter milk and from goat and cow skim milk. After shaping the jameed paste into balls, control balls (made from sheep butter milk and from goat and cow skim milk) were sun dried for 15 days whereas other balls of goat and cow skim milk jameed were partially dried using hot air at 45°C/12h, 60°C/10h, 75°C/8h and 90°C/6h then jameed drying process was completed in sun till moisture content of jameed reached to ~20%. Utilization of partially drying after shaping of jameed paste reduced the time of solar drying period. During storage, acidity ratios of sun dried jameed were higher whereas total solids, fat, total protein, ash, salt, water soluble nitrogen and non-protein-nitrogen contents were lower than those of partial dried treatments. Manufacturing of jameed by traditional method (solar drying) increased the numbers of the total viable bacterial count, lactic acid bacteria and proteolytic bacteria as compared with partially dried jameed. Using of high temperatures in partial draying of jameed increased wettability while decreased syneresis values. Also, jameed samples treated with higher temperature of partial drying had the highest levels hardness, cohesiveness, gumminess and chewiness and the lowest levels of springiness. The micrograph images of partially dried jameed treatments showed that protein matrices characterized by little aggregates, plates structure, more open protein network and high fusion. These properties were more obvious with higher temperature heat treatments and in goat skim milk jameed. [ABSTRACT FROM AUTHOR]

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