Cinnamon, clove and thyme essential oils (EOS) were used to manufacture of Kishk product for owns preservation effect and biological & nutritive values. EOS-kishk was prepared by adding various concentrations of essential oils (100 and 200 mg/kg) to traditional kishk mixtures. Results showed that cinnamon, clove and thyme essential oils were having 11, 32 and 18 identified compounds by using ... إقراء المزيد

The aim of this study is implementation of Hazard Analysis and Critical Control Points (HACCP) system during production of Egyptian Kishk on small scale production. Kishk is a traditional dry fermented product consisted from salted sour butter milk (Laban zeer) or yoghurt with cracked and bran free parboiled wheat grains (Burghol); the mixture of cereal and milk allows fermenting at ... إقراء المزيد