The chemical composition of<i>jameed</i>cheese

Abstract

The production of jameed, a sun‐dried product enables the limited supplies of milk in rural areas in the Middle East to be preserved. This product is usually made the milk of sheep and/or goats. Jameed belongs to the group of dried fermented products made by a process involving lactic acid fermentation, agitation of the curds and draining most of the whey. It has a specific piquant taste and acceptable flavor which is formed as a result of fermentation processes during the period of ripening. Jameed is a rich source of protein and was found to contain 50.10 ± 2.2% protein. The product was also found to contain a substantial amount of fat (19.6 ± 2.6%). The percentage titratable acidity, total solids and sodium chloride were found to be 6.6 ± 0.2, 90.9 ± 1.5 and 11.0 ± 0.8, respectively. The average content (mg/100 g of sample) for selected nutrients was: sodium 3220.0, potassium 139.9, calcium 172.0, magnesium 35.6, zinc 13.8, iron 5.3, copper 1.0, manganese 0.3, and phosphorus 735.0, respectively.