Tethnical Field

Therapeutic Foods

The prior Art:

This kind of cheese from the countryside, which is called salted cheese Mesh, belongs only to Egyptian people. It consists of buffalos- or cows' full fat milk, pepper, froth from melting the butter, salt, Tenkar (white powder added to protect the cheese from skipper, or cheese maggot), old starter Mesh yeast.

The Method:

Boil the milk and leave it to cool. Then, add froth from melting the butter, Chili, old Mesh yeast and ^' Tenkar and put them all in a pottery. This mixture is used to make the old cheese, as well as, we may add cucumber, tomato, pepper, eggplant, and Chili for pickling.

The problems or deficiencies in the Prior Art:

Ί he hot Mesh is always subjected to skipper, or cheese maggot. ^' Therefore, it is considered very harmful as a food, especially for patients, as it becomes very dangerous. As a result, physicians always recommend avoiding it.

Women who live in the countryside use only the froth in making it which is not economically feasible.

The detailed decription ol the invention:

First:

milking the livestock automatically but in potteries. ^' The milk is then fermented at 15º. As a result, we have the following milk products: cottage cheese (Quarysh cheese), whey, churn milk, butter, and froth. The Mesh products are made out of them as follows:

1. prepare the churn milk by boiling it until it turns into white froth, then add the froth we have before from melting the butter which is white as well, stir them on low heat until they turn into dark brown colour.

2. the ingredients of the first product and the method of making it first: the ingredients: full fat cows' milk, quarter of the milk, froth, 2.5% of naturally dried pepper, 15% of salt, cumin, Cinnamon (one spoon for every 10 kilo of milk), large spoon ofLupinus albus (quarler small spoon for the same quantity), and 4% mesh yeast.

Second:

The method: boil the milk for 20 min., and then it is eooled using

Pasteurization. Add to the milk all of the above ingredients. The cottage eheese (Quarysh eheese) then is made, prepared and distributed in potteries. Four the hove Mesh eheese over it, seal the potteries tightly and store them in well-ventilated clean storages for one year.

Half of the froth may be replaced with sesame which is resulting from making tahini.

Yeast: we use the same previous ratios and ingredients in the yeast.

I lowevwer we use the boiled whey until it (liters half of il, 15% of the froth, and we add 50% of roasted and ground cold-pressed sesame. It is packed and stored in the same previous way and for the same period.

3. The final product: it is a sweet Mesh (Kind of cheese), it consists of full fat cows' milk, 25%) of the froth, economic yeast, cinnamon, Tenkar, cumin in the same ratios added to the yeasts. It is made in the same previous way, adding salt, chili, and 50%> of roasted and ground cold-pressed sesame. It is used after one month of its production date and it is stored in the refrigerator until use.

The way of Exploitation :

Cultivating lands with livestock green feed in an organic way to feed cows. We use their milk to make Mesh products which are used in making old cheese, cottage cheese (Quarysh cheese), economic yeast, and sweet Mesh using natural fermentation methods in potteries.

The new in the subject of the invention

Mesh is modi (led to be as follows: we use cows ¹ milk only for its enormous benefits, little spicy pepper dried naturally and well-ground, froth resulting from cooking the chum milk from making butter out of fermented cream only in potteries, and cows' or buffalos' churn milk. The churn milk is cooked by boiling till it becomes froth, various addatives added to it for keeping it away from cheese maggot. We only add cottage cheese (Quarysh eheese) which is made out naturally fermented milk in potteries and sprayed with salt for 12 h. then it is roasted a little bit in the low -temperature oven. After that, it is washed in the whey from salt, arranged in the potteries then we add Mesh and store it for one year. Therefore, the cheese impregnates the Mesh sail and il becomes a l ittle bit sally and edible l i ke cheese. Th i s Mesh and its cheese after one year become natural yeast for economic yeast to produce sweet Mesh. This yeast may serve as appeti/crs as well . This yeast is as follows:

The yeast is whey resulted from making the cottage cheese (Quarysh cheese) from natural fermentation o f the milk in potteries. The whey boi ls until l it filters hal f o f it, then, we add l ittle spicy pepper dried natural ly, salt, Tenkar, Lupinus albus, roasted and ground cold-pressed sesame, froth, cinnamon, cumin, and old Mesh yeast. Store this product for one year in tightly-sealed potteries in clean places. Then, it will be edible and we obtained yeast for the sweet Mesh.

The sweet Mesh is full fat cows' mi lk, froth from cows' churn m i lk, Mesh yeast, roasted and ground sesame, cinnamon, Tenkar cumin, and Lupinus albus. It is used after one month of its production and it i s refrigerated a fter opening it. and ground cold-pressed sesame. It is packed and stored in the same previous way and for the same period.

4. The final product: it is a sweet Mesh ( Kind of cheese), it consists of ful l fat cows' mi lk, 25% of the froth, economic yeast, cinnamon, Tenkar, cumin in the same ratios added to the yeasts. It is made in the same previous way, adding salt, chil i, and 50% of roasted and ground cold-pressed sesame. It is used after one month of its production date and it is stored in the refrigerator until use.

The way of exploitation:

Cultivating lands with l ivestock green feed in an organ ic way to feed cows. We use their milk to make Mesh products which are used in making old cheese, cottage cheese (Quarysh cheese), economic yeast, and sweet Mesh using natural fermentation methods in potteries.

The new in the subject of the invention

Mesh is modi fied to be as follows: we use cows' milk only for its enormous benefits, l ittle spicy pepper dried naturally and well-ground, froth resulting from cooking the churn mi lk from making butter out o f fermented cream on ly in potteries, and cows' or bu lfalos' churn milk. The churn mi lk is cooked by boiling til l it becomes froth, various addatives added to it for keeping it away from cheese maggot. We only add cottage cheese (Quarysh cheese) which is made out naturally fermented milk in potteries and sprayed with salt for 1 2 h. then it is roasted a l ittle bit in the low-temperature oven. A fter that, it is washed in the whey from salt, arranged in the potteries then we add Mesh and store it for one year. Therefore, the cheese impregnates the Mesh salt and it becomes a l ittle bit salty and edible like cheese. This Mesh and its cheese a fter one year become natural yeast for economic yeast to produce sweet Mesh. This yeast may serve as appetizers as wel l . This yeast is as follows:

The yeast is whey resulted from making the cottage cheese (Quarysh cheese) from natural fermentation of the milk in potteries. The whey boils until l it fi lters hal f of it, then, wc add little spicy pepper dried natural ly, salt, Tenkar, I .upinus albus, roasted and ground cold-pressed sesame, froth, cinnamon, cumin, and old Mesh yeast. Store this product for one year in tightl y-sealed potteries i n clean places. Then, it will be edible and we obtai ned yeast for the sweet Mesh.

The sweet Mesh is full fat cows' milk, froth from cows' churn mi lk, Mesh yeast, roasted and ground sesame, cinnamon, Tenkar cumi n, and Lupinus albus. It is used after one month of its production and it i s refrigerated a fter open i ng it.