Chemical, Nutritional and Microbiological Evaluation of Some Egyptian Soft Cheeses | ||||
| The Egyptian Journal of Hospital Medicine | ||||
| Article 4, Volume 17, Issue 1, October 2004, Page 44-57 PDF (554.64 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejhm.2004.18155 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ghada, Z. A. A.1; Alia, M. H2; Soha, . Al-S3; Magdy, N. A.4; Mohammed, F. S.,5 | ||||
| 1Lecture of Biochemistry The National Nutrition Institute | ||||
| 2Lecture of Food Hygiene The National Nutrition Institute. | ||||
| 3Lecture of Nutrition Suez Canal University. | ||||
| 4Associate Prof of Ecological Sciences The National Nutrition Institute. | ||||
| 5Prof of Microbiology The National Nutrition Institute. | ||||
| Abstract | ||||
| Milk and dairy products is considered the most complete foodstuff that provide human either infants or adults with most of their vital needs. Milk and cheese have high nutritive value due to its high content of protein, fat, minerals especially calcium (Ca2+) & phosphorous, and vitamins. Two hundred samples produced and sold in Egypt during 2001-2003 were collected from allover the country. The cheese samples were subjected to microbiological and chemical analysis. Samples were microbiologically tested for total aerobic bacterial count (TABC), Colifrm, Escherichia coli (E. coli), Staphylococcus aureus, mould and yeast, salmonella and shigella, and listeria species. Protein, fat, carbohydrates, moisture, ash, lactose, Calcium (Ca), phosphorous (P) and Ca/P were evaluated. The analysis showed that total aerobic bacterial count did not exceed 1.4X105±1.7X105 cells/gm, which is close to what allowed by the Standard Egyptian Guidelines (2001) and 47.5 % of the tested cheese are free from coliform bacteria and Escherichia coli. Ninety-eight and half percent, 97 %, 97 % and 91.5 % of the tested cheese (kareish, feta, thalaga, double cream respectively), either made in plant or home or farmers’ cheese sample have zero Staphylococcus aureus count or mould and yeast; or salmonella and shigella, or listeria species respectively, i. e. free from them. Double cream cheese has the lowest protein content (7.79±0.78 gm%) while kareish cheese has the highest protein content (19.99±1.32 gm%), but for fat content the opposite is true, double cream cheese have the highest fat content (24.56±1.78 gm%) while kareish cheese have the lowest fat content (3.87±0.97 gm %). Feta cheese has high ash content while kareish cheese has the highest moisture content with the lowest ash content (68.97±1.86 & 1.81±0.47 gm% respectively). Lactose content varies widely from 1.50±0.26 (double cream cheese) to 3.25±0.50 (feta cheese). Kareish cheese has higher content of calcium and phosphorous (641.1±49.21 mg%, 431.18±37.21 mg% respectively) than the remaining types of cheese. Calcium & phosphorous content of kareish cheese is almost the double content of the double cream cheese. Feta cheese has higher Ca/P (1.65±0.19) while thalaga and double cream has lower Ca/P (1.34±0.13 & 1.37±0.20). Each 100 gm of soft cheese can provide children (1-8 y) & adult (9-≥50 y) from 39.78% & 24.48 % to128.22 % & 64.11% of their Ca Dietary Reference Intake and this from double cream cheese and kareish cheese respectively. | ||||
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