Mineral content and microbiological examination of some white cheese in Jeddah, Saudi Arabia during summer 2008

2010 ◽  
Vol 48 (11) ◽  
pp. 3031-3034 ◽  
Author(s):  
Magda M. Aly ◽  
Madeha N. Al-Seeni ◽  
Safaa Y. Qusti ◽  
Nagwa M. El-Sawi
Keyword(s):  
Saudi Arabia ◽  
Mineral Content ◽  
White Cheese ◽  
Microbiological Examination

scholarly journals Physicochemical, Microbiological and Sensory Characteristics of White Cheese Made by Adding Moringa Oleifera Seeds Extract

2020 ◽  
pp. 76-82
Author(s):  
Zakaria A. Salih ◽  
Haifaa AAbdelsalam ◽  
Amna A. Aburigal ◽  
Abdel Moneim E. Sulieman
Keyword(s):  
Moringa Oleifera ◽  
Mineral Content ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Proximate Analysis ◽  
Fat Content ◽  
Chemical Components ◽  
Microbiological Analysis ◽  
White Cheese

The aim of this study is to investigate physicochemical and sensory properties of cheese made by adding Moringa seeds extract (MSE) as coagulant. Cheese samples were processed by adding 2, 3 and 4% MSE. The results of proximate analysis indicated that moisture content was 40.8, 45.8 and 42.4%, while protein content 16.50, 16, 84 and 16.97 in cheese produced by addition of 2, 3 and 4% MSE, respectively. Statistically, significant differences (p<0.005) were found in both chemical components. The fat content (25.53, 25.72 and 25.92%) in concentrations 2, 3 and 4%, respectively. On the other hand, the highest fat content was found in cheese sample made by adding 4% MSE. The ash content increased by an increase of the concentration of MSE, and the highest value was found in cheese made by addition of 4% MSE (0.82%). Titratable acidity %, pH and The total solids (T.S%) of cheese increased significantly (p<0.005) by an increase of MSE. The mineral content of cheese was statistically affected (p<0.005) by addition of MSE. The microbiological analysis revealed that Colifrom and Salmonella were not detected in processed cheese. The sensory evaluation indicated that all cheese samples were accepted by the panelists with preference to the cheese prepared by 4% MSE. The study recommends using other parts of Moringa Oliefera in cheese coagulation and the effect of storage conditions on the quality of the cheese must be further investigated.

scholarly journals Assessment of mineral content of various bottled water marketed in Saudi Arabia

2011 ◽  
Author(s):  
A. M. Al-Omran ◽  
S. E. El-Maghraby ◽  
Z. Al-Asmari ◽  
M. E. A. Nadeem ◽  
A. El-Eter
Keyword(s):  
Saudi Arabia ◽  
Mineral Content ◽  
Bottled Water

scholarly journals Mineral content and physical properties of local and imported honeys in Saudi Arabia

2014 ◽  
Vol 18 (5) ◽  
pp. 618-625 ◽  
Author(s):  
Abdulaziz S. Alqarni ◽  
Ayman A. Owayss ◽  
Awad A. Mahmoud ◽  
Mohammed A. Hannan
Keyword(s):  
Saudi Arabia ◽  
Physical Properties ◽  
Mineral Content

Confidence toward vaccination as reported by parents of children admitted to a tertiary care hospital in Riyadh, Saudi Arabia: A cross sectional study

Vacunas ◽  
2020 ◽  
Vol 21 (2) ◽  
pp. 95-104 ◽  
Author(s):  
Y.M. AlGoraini ◽  
N.N. AlDujayn ◽  
M.A. AlRasheed ◽  
Y.E. Bashawri ◽  
S.S. Alsubaie ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Tertiary Care Hospital ◽  
Tertiary Care ◽  
Cross Sectional Study ◽  
Care Hospital ◽  
Sectional Study ◽  
Cross Sectional

Abstract #955: Sheehan Syndrome in a Jizan Region of Saudi Arabia.

2016 ◽  
Vol 22 ◽  
pp. 224
Author(s):  
Subodh Banzal ◽  
Sonal Banzal ◽  
Sadhana Banzal ◽  
Ayobenji Ayoola
Keyword(s):  
Saudi Arabia ◽  
Sheehan Syndrome
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