Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese - Open Journal of Applied Sciences

OJAppS > Vol.9 No.7, July 2019

Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese ()

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Download as PDF (Size: 388KB) PP. 620-630

DOI: 10.4236/ojapps.2019.97050 982 Downloads 1,875 Views Citations

Author(s)

Ayah B. Abdel-Salam, Neveen S. M. Soliman

Affiliation(s)

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.

ABSTRACT

Aim: This work throws light on the deteriorating microorganisms in some varieties of cheeses [hard cheese (Ras cheese), and processed cheese]. Material and Method: Thirty Ras cheese and processed cheese samples were collected randomly and subjected to chemical & microbiological examination to determine its contamination with deteriorating microorganisms. Results: Chemical examination showed that the mean titratable acidity % of Ras and Processed cheese samples were 0.5 ± 0.073 and 0.93% ± 0.062%, respectively, while salt % were 3.4 ± 0.078 and 1.03% ± 0.05%, respectively. Most of samples were contaminated with high numbers of Coliforms, yeast, mold, proteolytic, lipolytic and Enterococci. Conclusion: There are poor hygienic measures during production, processing and handling of cheese.

KEYWORDS

Titratable Acidity, Salt, Proteolytic Microorganisms, Coliforms, Enterococci

Share and Cite:

Abdel-Salam, A. and Soliman, N. (2019) Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese. Open Journal of Applied Sciences, 9, 620-630. doi: 10.4236/ojapps.2019.97050.

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