Microbiological quality of some commercial dairy products /
الحالة الميكروبيولوجية لبعض منتجات الالبان بالاسواق
Samaa Youssif Mohamed ; Supervised Abeer A. Awad , Lamiaa Ibrahim Ahmed
- Cairo : Samaa Youssif Mohamed , 2020
- 160 P. : charts , facimiles ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
pastries, Ice cream, Ras cheese and Fresh white soft cheese] were collected randomly from dairy shops and supermarkets in port said and Giza governorates, Egypt and subjected to chemical & microbiological examination for determination of their hygienic and microbiological quality. Chemical examination showed that themean titratable acidity % of Fresh cream, Cream filled pastries, Ice cream, Ras cheese and White fresh soft cheese samples was 0.11 ± 0.0096, 0.14 ± 0.01, 0.13 ± 0.01, 0.43 ± 0.02 and 0.14 ± 0.02, respectively, while the mean Acid value, Free fatty acid% and Peroxide values in the examined Cream and Cream filled pastries were (0.18, 0.093%& 0.31 Meq/kg) and (1.38, 0.17% & 2.2 Meq/kg), microbiological examination revealed that the mean counts of Total mesophilic count were 3.5 10⁷ ± 1.55 10⁷, 42 10⁵ ± 0.37 10⁵, 15 10⁵± 6.2 10⁵, 3.2 10⁹ ± 21 10⁹ and 5.9 10⁶ ± 1.5 10⁶ cfu/g in theexaminedCream,Cream-filled pastries,Icecream,Ras cheese and White fresh soft cheese samples, respectively. Aerobic spore formers were determined in 50 and 70% of Cream & Cream filled pastries samples, respectively; while anaerobic spore formers were determined in 66.7% of Ras cheese samples with mean value of 4.2 103cfu/g. most of the examined samples were contaminated with high numbers of coliforms, yeast, mold and Staphylococci. E.coli was isolated from Cream filled pastries (6.9%), White fresh soft cheese (4.4%) and Ras cheese (2.9%), Y. enterocolitica was isolated from 23.3% of the examined Ice cream samples while Listeria monocytogenes couldn't be isolated from the examined Ice cream and Fresh white soft cheese