| 000 | 02642cam a2200337 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223032037.0 | ||
| 008 | 180902s2017 ua f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.10.06.M.Sc.2017.Sh.S | ||
| 100 | 0 | _aSherif Omar Mahmoud | |
| 245 | 1 | 0 |
_aSensory and microbiological evaluation of some locally manufactured dairy products and its accordance to the Egyptian standards / _cSherif Omar Mahmoud ; Supervised Hamdy A. Elesawy , Adel M. Saudi |
| 246 | 1 | 5 | _aالتقييم الحسي والميكروبيولوجي لبعض منتجات الألبان المصنعة محليا وفقا للمواصفات القياسية المصرية |
| 260 |
_aCairo : _bSherif Omar Mahmoud , _c2017 |
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| 300 |
_a243 P. ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control | ||
| 520 | _aOne hundred and eighty random samples of locally manufactured white soft cheese, yoghurt and ice cream purchased fromAssiut and Giza governorates, Egypt.Collected samples were subjected to sensory and microbiological evaluation. Ninety samples (Thirty each of white soft cheese, yoghurt and ice cream) were purchased from small scale producers as well as another ninety samples from large scale producers. All examined small scale samples were unacceptable in accordance to the Egyptian standards on the other hand, large scale samples were acceptable with different degrees ranged from 50% to 100% in all types of samples. The highest percentages of examined large scale samples were graded between excellent and very good in sensory evaluation, while the majority of small scale samples were classified good. Also small scale samples were contaminated with high mesophilic, coliform, enterococci, yeast & mold counts and staphylococci. Most of the small scale samples were positive for coagulase positive staphylococci which failed to be detected in large scale samples. Matching of the obtained results with the Egyptian Standards. The public health and economic importance of the isolated microorganisms as well as suggestive hygienic control measures for improving the quality of the products were discussed | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aIce cream | |
| 653 | 4 | _aWhite soft cheese | |
| 653 | 4 | _aYoghurt | |
| 700 | 0 |
_aAdel M. Saudi , _eSupervisor |
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| 700 | 0 |
_aHamdy A. Elesawy , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aNazla _eRevisor |
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| 905 |
_aShimaa _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c67261 _d67261 |
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