1. ﴿بسم الله الرحمن الرحيم﴾
﴿صدق الله العظيم﴾
سورة النحل الآية 66

2. Curriculum Vitae Name: Ahmed Refaat Abd El-Wahab Hammam
Place of Birth: Assiut, Manfalut, Bani Rafea
Date of Birth: 2/9/1990
Position: Demonstrator at Dairy Science Department since 2012.
(Excellent with Honor Degree)
(The First in my group by average percentage 92.79%).

3. Ahmed Refaat Abd El-Wahab
The Proposed Title
Chemical and Microbiological Studies on Probiotic Ras Cheese During Ripening
العنوان المقترح
دراسات كيميائية وميكروبيولوجية على الجبن الراس المدعم حيويا أثناء التسوية
by:
Ahmed Refaat Abd El-Wahab

4. Under supervision of Prof. Dr. Aly Ismail Hassan Dr. Adel Ali Tammam
Emirates Professor of Dairy Science Faculty of Agriculture - Assiut University
(Main Supervisor)
Dr. Adel Ali Tammam
Associated Professor of Dairy Science Faculty of Agriculture - Assiut University.
Dr. Ali Mohamed Abd El- Rahim
Associated Professor of Dairy Science Faculty of Agriculture - Assiut University.

5. Outline
INTRODUCTION
AIM OF THE WORK
MATERIALS
&
METHODS

6. Introduction

7. History of Cheese

8. According to Moisture Contents Cheeses are divided into 4 groups
Soft cheese
50-70%
Semi-hard
40-60%
Hard
30-40%
Extra hard
less than 30%

9. Ras cheese is the main traditional hard cheese from the point of view concerning production and consumption in Egypt.
Its manufacture in a high proportion under artisan conditions from raw cow’s or mixture of cow’s and buffalo’s milk without using starter cultures and marketed when it has a queried sharp flavour closed to kefalotyic cheese after 3 to 6 months.
[Hofi et al., 1970; Scott, 1981; Phelan et al. , 1993].

10. Probiotic bacteria belong to the category of functional foods are described as:
“Foods claimed to have a positive and good effect on human being health”
[Stanton et al., 1998].
The most popular food offered system for probiotic cultures to the consumer has been freshly fermented dairy foods, such as yoghurt and fermented milks as well as unfermented milk and desserts with added cultures.

11. Members of the genera Bifidobacterium and
Members of the genera Bifidobacterium and Lactobacillus are widely used as probiotic microorganisms in functional foods; but other nonpathogenic bacteria, including members of the genus Enterococcus and yeasts, are also used as probiotics .
[Sanders & Huis in’t Veld, 1999; Corbo et al., 2001].
Recently Fathi &Dabiza [2005] reported that probiotic bacteria improved the body and texture of Ras cheese.
They also reported that the final products contained viable probiotic bacteria.

12. The incorporation of culture with beneficial effects into a functional foods is considered successful when the added cultures maintain its viability until consumption, digestion and absorption in the intestine in the same time the added cultures don't adversely affect the composition, texture or sensory attributes of the product.
Results from cheeses used as functional foods are still limited. [Corbo et al., 2001].

15. What are the health benefits of Probiotics?

16. Probiotics characteristics
Human
origin
Acid and
salt Bile Stability
Clinically validated and documented health effects
Probiotics characteristics
Safety in food and clinical use
Adherence to human intestinal cells
Antagonism against pathogenic bacteria
Survival
in the human intestinal tract
Production
of antimicrobial substances

17. Aim of The Work

18. The main objective of this study
Manufacture of Ras cheese with probiotic bacteria.
Selection of starter culture which can improve the quality Ras cheese.
To investigate the chemical and Microbiological changes of probiotic Ras cheese during ripening period.

19. Material
&
Methods

20. Materials
Milk
Starter Cultures
Rennet
Salts

21. Starter culture addition
Methods
Milk Heat
Treatments
Starter culture addition
Rennet
Cutting
CaCl2
addition
Bottoming
Salting
Whey drainage
Scalding
Ras Cheese
Settlement
Salting Continue
Candling

22. The First Part (heat treatments).
Temperature
Time in Sec.
Raw
Thermization
65 C˚ 15
Pasteurization
73 C˚

23. The Second Part (probiotics addition).
Control T1 T2 T3 T4

24. Sensory Evaluation Property Points Falvour 60 Points Body & Texture
Appearance
10 Points
Total
100 Points

25. Thank You