Functional Kareish Cheese Enriched with Mushroom supplemented: Antioxidant Activity, Proteolytic and Lipolytic Bacteria

The study investigated the use of mushroom as a natural source of essential minerals, vitamins, protein, carbohydrates, fiber and phenolic compounds in the manufacture of functional kareish cheese. Six different treatments made by adding mushroom powder in varying amounts 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%, respectively. The produced kareish cheeses were kept for 21 days at 6 ± 2°C after being sealed in polyethylene bags containing salted whey. Adding mushroom, powder to kareish cheese increased its titratable acidity, total solids, total protein, total phenolic compounds content and antioxidant activity. During the first 14 day of storage, incorporating mushroom powder into kareish cheese led to a significant increase of total bacterial, proteolytic and lipolytic bacterial counts. However, after this period, the counts of all these bacteria began to decline. No mould or yeasts were detected in kareish treatments that were supplemented with mushroom powder. The organoleptic properties of the kareish treatments that were supplemented with mushroom powder up to 3.0% did not show any significant effect. However, the scores decreased as the rate of supplementation was increased. The addition of mushroom to kareish cheese (up to30% by weight) increased the yield, crude protein content and total solid content. Treatment that was made with adding 3.0% of mushroom was the most acceptable cheese treatment.