Microbiological and Chemical Quality Assessment of Soft White Cheese Produced by Large Egyptian Dairy Plants | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 2, February 2023, Page 449-457 PDF (811.18 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.134985.5938 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Maha fawzy Lotfy   1; Osman abdel aleem abdel latif2; Enas Abdeltawab Hassan3; Azhar abd elfattah el sayed4
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| 1Department of Agricultural Microbiology, Faculty of Agriculture, Ain Shams University, 68, Hadayek Shubra, P.O. Box 11241, Cairo, Egypt | ||||
| 2Department of Food Science, Faculty of Agriculture, Ain Shams University, 68, Hadayek Shubra, P.O. Box 11241, Cairo, Egypt | ||||
| 3Department of Agricultural Microbiology, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shubra 11241, Cairo, Egypt | ||||
| 41Department of Agricultural Microbiology, Faculty of Agriculture, Ain Shams University, 68, Hadayek Shubra, P.O. Box 11241, Cairo, Egypt | ||||
| Abstract | ||||
| The compliance with the microbiological and chemical limits required by the cheese standards was tested in different samples of soft white cheese produced by dairy plants in Egypt. According to the cheese standard, almost the mean of microbial counts in all cheese samples were above standard limits. Cheese samples were contaminated by lactic acid bacteria, coliform group, and Staphylococcus aureus. Pathogenic bacteria were not detected in any sample. The samples were analyzed to investigate of some physiochemical composition and preservatives parameters. The obtained data revealed that most of the examined samples recorded very low protein, sodium chloride and high fat contents, besides the presence of a preservative substances. The means of protein content of tested cheese samples ranged from 7.83 to 9.50%. The average fat content of tested cheese samples ranged from 21.37% to 24.5%. NaCl ranged from 2.5 to 3.6. Preservatives content of the samples higher than standard limits, which were statistically significant. The microbiological and chemical parameters of soft white cheese samples in this study showed unacceptable results for most samples. Therefore, these specifications should be reviewed, and some items should be changed to achieve minimal nutritional and healthy value being requested in the dairy products. | ||||
| Keywords | ||||
| Chemical quality; Preservatives substance; Pathogens; Lactic acid Bacteria; Soft cheese | ||||
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