الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 150 |  |  |
| | | from | 150 | | |
Abstract
A total of 100 random samples, 20 samples of each Cheddar; Ras Damietta; Kariesh; cheese and yoghurt collected in their retail packages from different markets and dairy shops in Zagazig City. Collected samples were transferred directly to the laboratory in an ice box at 4oC under complete aseptic conditions without delay and then subjected to following examination:-
Chemical analysis of examined samples:-
The obtained results indicated that the mean values of pH in examined dairy products samples (Cheddar, Ras Damietta, Kariesh, cheese and yoghurt) were 5.50 ± 0.02; 4.79 ± 0.11; 4.97 ± 0.06; 4.92 ± 0.06 and 4.34 ± 0.03, respectively. Mean values of salt concentration in examined cheese samples were 1.53 ± 0.04; 4.42 ± 0.05%; 4.16 ± 0.11 and 1.72 ± 0.02, respectively. Mean values of moisture content in examined dairy products samples were 40.45 ± 0.24; 38.64 ± 0.34; 55.76 ± 0.38; 74.60 ± 0.22 and 84.23 ± 0.99 %, respectively.
Our results showed that that pH value was negatively correlated with tryptamine, putrescine and histamine ; moisture content was negatively correlated with tryptamine, PEA, putrescine and cadacerine, while salt concentration was positively correlated with (Histamine; putrescine and tryptamine) content.