Assessment of Chemical and Microbiological Quality of Raw Cow Milk and Some Dairy Products in the Local Market of Aswan Governorate | ||||
| Aswan University Journal of Sciences and Technology | ||||
| Volume 5, Issue 1, March 2025, Page 189-196 PDF (838.85 K) | ||||
| Document Type: Original papers | ||||
| DOI: 10.21608/aujst.2025.346562.1158 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Wael Fathi Elkot   1; Fatma Awad Mohamed2; Hesham A. Ismail3
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| 1Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University | ||||
| 2Aswan | ||||
| 3Dairy Science and Technology Department, Faculty of Agriculture, New-Valley University | ||||
| Abstract | ||||
| Food safety concerns in the dairy industry fall into two main categories: microbiological and chemical hazards. The present study was performed to investigate the chemical and microbiological quality of raw cow milk, yoghurt, Kareish cheese, and Domiati cheese purchased from three regions within Aswan Governorate. The obtained results revealed that cow milk exhibited total solids content (11.15 g/100 g) and acidity (0.22% as lactic acid), along with lower fat (2.85 g/100 g) and protein levels (2.90 g/100 g). Additionally, the carbohydrate and ash contents were 4.60 g/100 g and 0.80 g/100 g, respectively, within their standard specifications. The total solids, salt, and acidity levels in Kareish cheese, and Domiati cheese were within the standard limits; however, acidity was notably elevated in most regions. Yoghurt was normal in total solids and lower in fat than legal standards (2.53 g/100 g) in all areas. Furthermore, carbohydrates did not exist in standard specifications of yoghurt, Kareish cheese, and Domiati cheese. The total bacterial counts were recorded as 7.12, 6.09, 4.15, and 3.90 log CFU/g for raw cow milk, yoghurt, Kareish cheese, and Domiati cheese, respectively. All samples contained coliform bacteria, with raw milk displaying the highest count at 4.25 log CFU/g. Mold and yeasts were also presented in all samples, with Kareish cheese exhibiting particularly high levels. Therefore, it was concluded that the microbial quality of raw cow milk and dairy products marketed in the study area was poor, and this suggests the need for improved hygienic practices at all levels of milk processing. | ||||
| Keywords | ||||
| Raw milk; Domiati cheese; Kareish cheese; Yoghurt; Local market | ||||
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