| 000 | 02972cam a2200337 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223032657.0 | ||
| 008 | 210123s2020 ua dh 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.2020.Sa.M | ||
| 100 | 0 | _aSamaa Youssif Mohamed | |
| 245 | 1 | 0 |
_aMicrobiological quality of some commercial dairy products / _cSamaa Youssif Mohamed ; Supervised Abeer A. Awad , Lamiaa Ibrahim Ahmed |
| 246 | 1 | 5 | _aالحالة الميكروبيولوجية لبعض منتجات الالبان بالاسواق |
| 260 |
_aCairo : _bSamaa Youssif Mohamed , _c2020 |
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| 300 |
_a160 P. : _bcharts , facimiles ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control | ||
| 520 | _apastries, 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 {u00D7} 10⁷ ± 1.55 {u00D7} 10⁷, 42 {u00D7} 10⁵ ± 0.37 {u00D7} 10⁵, 15 {u00D7} 10⁵± 6.2 {u00D7} 10⁵, 3.2 {u00D7} 10⁹ ± 21 {u00D7} 10⁹ and 5.9 {u00D7} 10⁶ ± 1.5 {u00D7} 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 {u00D7} 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 | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aFree fatty acid% | |
| 653 | 4 | _aFresh cream | |
| 653 | 4 | _aPeroxide value | |
| 700 | 0 |
_aAbeer A. Awad , _eSupervisor |
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| 700 | 0 |
_aLamiaa Ibrahim Ahmed , _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 |
_c79656 _d79656 |
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