FAYESH on the fermentation of boiled milk using cereals and legumes. In this study, the optimum is one of the most popular types of bread in Egyptian kitchen, which depends
conditions for fermented milk used in the manufacture of Fayesh were evaluated. The bacteria
responsible for the milk fermentation were also isolated and identified. Ten grams of whole or
crushed some cereals and legumes were added separately or incombination to 150 mL beilod
milk and incubated at room temperature (traditional method) or at 30, 40 and 50 ºC. The results
illustrated that milk fermentation needs more time at room temperature than fermentation at 40
ºC. At 40ºC, the time of milk fermentation was the lowest compared to that at 30 and 50 ºC.
Regarding the type of grains, the fermentation time was the lowest using both whole lentil (7.5
hr) and crushed wheat green (7.5 hr),followed by whole faba bean (8.0 hr).When mixing the
grains, the least time for fermentation was 6.5 hr, using lentil/wheat grain mixture, followed by
fababean/green wheat (7.0 hr), fababean/wheat grain (7.0 hr), green wheat/wheat grain (7.0 h),
and lentil/green wheat (7.25 hr).
Staphylococcus vitulinus was isolated from faba beans, green
wheat,and wheat grain.
Staphylococcus lentus was isolated from chickpea and sesame, while
Enterococcus faecium was also isolated from lentil.