Chemical, Microbiological and Sensory Evaluations of Some Imported Hard Cheese Semi-Hard Cheese
Hammad, M., El-Kadi, S., Shalaby, H. (2023). Chemical, Microbiological and Sensory Evaluations of Some Imported Hard Cheese Semi-Hard Cheese. EKB Journal Management System, 2(1), 31-35. doi: 10.21608/djas.2023.405939
Mohamed Hammad; Sherif Mohamed El-Kadi; Hana Shalaby. "Chemical, Microbiological and Sensory Evaluations of Some Imported Hard Cheese Semi-Hard Cheese". EKB Journal Management System, 2, 1, 2023, 31-35. doi: 10.21608/djas.2023.405939
Hammad, M., El-Kadi, S., Shalaby, H. (2023). 'Chemical, Microbiological and Sensory Evaluations of Some Imported Hard Cheese Semi-Hard Cheese', EKB Journal Management System, 2(1), pp. 31-35. doi: 10.21608/djas.2023.405939
Hammad, M., El-Kadi, S., Shalaby, H. Chemical, Microbiological and Sensory Evaluations of Some Imported Hard Cheese Semi-Hard Cheese. EKB Journal Management System, 2023; 2(1): 31-35. doi: 10.21608/djas.2023.405939

Chemical, Microbiological and Sensory Evaluations of Some Imported Hard Cheese Semi-Hard Cheese

Damietta Journal of Agricultural Sciences
Volume 2, Issue 1, January 2023, Page 31-35  XML PDF (525.31 K)
Document Type: Original Article
DOI: 10.21608/djas.2023.405939
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Authors
Mohamed Hammadorcid 1; Sherif Mohamed El-Kadi email orcid 2; Hana Shalaby1
1Food Science Dept., Fac. of Agric., Damietta University, Damietta, Egypt
2Department of Agricultural Biotechnology, Faculty of Agriculture, Damietta University, Egypt
Abstract
Five different samples (three replicates) of imported hard cheese and semi-hard cheese (Roquefort, Gouda, Edam, Cheddar and Lugriri cheese) were collected from different sources of Port Said Governorate. Microbiological, chemical, and sensory evaluations were conducted. The highest value of total bacteria count was 3105 cfu/g, and the lowest value was 585 cfu/g in Gruyere (Lugriri) cheese and Cheddar cheese, respectively. The highest value of the total count of fungi was 15000 cfu/g in Edam cheese and the lowest value was 125 cfu/g in Roquefort and Cheddar cheese. Coliform found in all samples, except Roquefort cheese. Also, Salmonella and Shigella did not found in all samples. All cheese samples did not contain Staphylococcus or Clostridium. In regard to chemical composition, pH was varied from 5.90 to 4.89 for Roquefort and Edam cheese, respectively. The lowest value of salt percentage was 1.52 and 1.42 in red cheddar cheese and Lugriri, respectively. Fat varied from 34.98% to 21.22% in Lugriri and Gouda cheese, respectively. The highest value of moisture was recorded at 52.85% in Gouda cheese and the lowest value was 35.87% in Lugriri cheese. The highest value of protein was in Lugriri cheese (28.95%), and the lowest value was in Roquefort cheese (20.01%). The highest percentage of lactose was found in Lugriri cheese, and the lowest percentage of lactose was found in Edam cheese being 2.61% and 1.08%, respectively
Keywords
Imported hard cheese and semi-hard cheese; lactose fermentation; lipolysis; proteolysis; chemical composition; and sensory evaluations
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