Safety and quality assessment of some Egyptian traditional dairy products : Trials for improving Karish cheese /
محاولات لتحسين الجبن القريش : تقييم سلامة وجودة بعض منتجات الألبان المصرية التقليدية
Ola Wagih Abdelmoneim Hegab ; Supervised Ashraf Ahmed Moawad , Eman Fathi Mohamed Abdellatif
- Cairo : Ola Wagih Abdelmoneim Hegab , 2021
- 129 P . : charts , facsmilies ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
This study was performed to investigate the chemical and microbiological quality of some traditionally produced dairy products (Ras, Domiati, Karish cheeses and Mish) 200 random samples (50 each) were examined. The mean values of moisture, salt and acidity % for Ras cheese were (30.3, 3.30 and 0.65), respectively, while (56.44, 6.63 and 0.68) for Domiati cheese, (77, 0.95 and 0.63) for Karish cheese and (85.70, 7.56, 0.50) for Mish samples, respectively. Mean counts of total bacteria, presumptive coliform, staphylococci, yeast and mold were (210⁸, 310⁵, 110⁶, 310⁵ and 710³) for Ras cheese, (310⁶ 510, 410⁵, 110⁵ and 410³) for Domiati cheese, (910⁶, 510, 310³, 810⁵ and 710²) for Karish cheese and (110⁷, 510², 110⁵, 510⁵ and 310⁴) for Mish samples, respectively. There was a significant correlation coefficient between chemical parameters and the examined microorganisms. Some potentially pathogenic microorganisms were isolated as Escherichia coli that serologically identified as O125, O18 and O114, as well as the virulence genes fimH and iss were detected by molecular examination. Enterotoxigenic Staphylococcus aureus strains producing enterotoxin (B, D and E) were also detected. Therefore, strict hygienic measures should be applied during manufacture, handing and distribution of traditional products. On the other side of the study, synbiotic Karish cheese was produced as a trial for improving such cheese type