Physicochemical and Microbiological Quality Attributes of Some Syrian Cheese Varieties Produced in Egypt | ||
| Assiut Veterinary Medical Journal | ||
| Articles in Press, Accepted Manuscript, Available Online from 11 November 2025 | ||
| Document Type: Research article | ||
| DOI: 10.21608/avmj.2025.358938.1577 | ||
| Authors | ||
| Omar F. Tarabiya; Said S Sallam; Ayah B. Abdel-Salam; Shimaa S. Awaad* | ||
| Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza Square, Egypt, P.O Box 12211 | ||
| Abstract | ||
| Due to popularity and familiarity of Syrian cheese in Egypt, this study aimed to assess the sensory, chemical and microbiological quality of Halloumi, Akawi and Mudaffara cheese brands produced in Egyptian markets. 105 cheese samples (35 each of: Halloumi, Akawi and Mudaffara cheese) were randomly obtained from different dairy shops, hypermarkets and online pages in Giza and Cairo Governates. Sensory evaluation indicated significant difference (p<0.05) between the overall mean of Halloumi cheese (85.60 ±0.76) and the other two types; Akawi 82.97 ±0.59 and Mudaffara 82.54 ±0.36. For the microbiological quality assessment, all samples were examined for the prevalence of total staphylococci, coagulase positive staphylococci (CPS), coliforms, enterococci, salmonella species, aerobic spore formers, Bacillus cereus, anaerobic spore formers, yeasts and molds. The highest mean value for total staphylococci (67×105± 25×105 CFU/gm) was recorded by Akawi cheese samples. Suspected E. coli isolates were detected in 34.28%, 48.57% and 28.57% of Halloumi, Akawi and Mudaffara cheese samples, respectively. Aerobic spore formers were counted with high incidence in all examined samples, with an overall mean (14×103 ± 1.0×103 CFU/gm) and a B. cereus overall mean (21×102 ± 5.0×102 CFU/gm). Anaerobic spore formers were found with low counts and an overall mean (13.5 ± 4.2 MPN/gm). Regarding the chemical composition, all parameters were insignificantly different between the three cheese types except for salt% in Halloumi cheese which was significantly (p <0.05) lower than other types. Therefore, standardized methods for manufacture, an integrated surveillance system and good manufacturing practice (GMP) during production were crucially recommended. | ||
| Keywords | ||
| Syrian cheeses; Sensory; Enterococci; Aerobic spore formers; Salt | ||
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