الفهرس | Only 14 pages are availabe for public view |
Abstract market of Cairo, Giza, Fayoum, Domiate, Dakhalya, Gharbia and Sharkya were determined. Proximate chemical analysis and microbiological content of the cheese were determined. All samples except Cairo samples were not conformed with the Egyptian standards chemically and microbiologically. All samples contained the tested heavy metals especially aluminium, chromium and lead in higher concentration than the IDF-values. Domiati cheese was manufactured under the industrial conditions, raw materials, cheese and whey were analysed periodically during pickling over 90 days. Raw milk contained higher concentration of tested heavy metals than those reported in literature. Rennet contained high concentration of aluminium and edible salt was highly contaminated with heavy metals. Over 60% reduction in aluminium, chromium, lead and zinc concentration in cheese were found after 90 days of pickling. Accordingly, it is recommended to inface strict inspection of raw materials used in cheese industry especially edible salt to reduce the source of this hazard. Also it is nesessary to revaluate, the permissible levels of heavy metals in Egyptian food standards in order to ensure the safety of food consumption. |