الفهرس | Only 14 pages are availabe for public view |
Abstract In the present study, 100 cheese samples were collected randomly, samples of Damietta cheese and 50 samples of Kareish cheese collected rn groceries, villages, small dairies and supermarkets at different calities at El-Behera Governorate. The collected samples were kept in ice)OX at 6 ± 1 °C and transferred with a minimal of delay to the laboratory to be examined. All samples were examined organoleptically before being subjected to chemical and microbiological examinations to ensure that the samples were apparently fit for consumption. The results can be summarized as follows: 1. Acidity percent. The mean acidity percentages in Damietta and Kareish cheese samples were 0.74 ± 0.04 and 1.85 ± 0.04, respectively. 2. Sodium chloride content. The mean value was 4.89 ± 0.07 for Damietta cheese samples and 2.93 ± 0.08 for Kareish samples. 3. Total aerobic count. The total aerobic counts averaged 4.62 x io ± 8.72 x 106 and 6.74 x io ± 7.60 x 106 for Damietta and Kareish cheese samples, respectively. 4. Total psychrotrophic count. The mean values of psychrotrophic count in Damietta and Kareish cheese samples were 1.69 x io ± 2.62 x 106 and 2.04 x iO ± 2.57 x 106. 5. Coliform count. Damietta cheese: The mean values of CoNform count in Damietta cheese samples was 1.34x 106 ± 5.13x io. The isolated Coliforms that could be isolated from examined Damietta cheese samples were E. coil (37.89%), Citrobacter freundli (2.11%). |