Prevalence of Fungal Spoilage in Local Tallaga Cheese and Applicate Novel Antimicrobial "PHR" to Extend Its Shelf-Life | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 65, Issue 131, December 2022, Page 1551-1557 PDF (275.82 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.140721.6158 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Gamal A. Ibrahim; Osama M. Sharaf; Mohamed Fathy El-ssayad ; Mostafa mohamed Elaaser 
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| Dairy Science Dept., Food Industries and Nutrition institute,National Research Centre, Giza, Egypt | ||||
| Abstract | ||||
| Twenty five random samples of Tallaga cheese purchased from various markets in Cairo Governorate, Egypt were analyzed for molds and yeasts. Also, to control fungal growth in Tallaga cheese during manufacturing and storage by adding modified mixed antimicrobials was prepared according to our previous research . Our results revealed that, the molds and yeasts were detected in 36 % and 80%, respectively of examined samples. The yeast counts ranged between 7.0 and 1.0 log cfu/gm, with an average 6.6 log cfu/gm. Data also show that the numbers of mold ranged between 4.0 to 1.0 log cfu/gm with an average of 3.7 log cfu/gm .The preparation of a mix biopreservatives powder is described. We suggested the name " PHR " for the new product. The powder is shown to have effective anti-microbial activity in a Tallaga cheese. PHR was tested during manufacture Tallaga cheese to prevent mold and yeast . The biopreservative mix resulted in more effective, significantly disappeared mold and yeast counts at the end of shelf life. | ||||
| Keywords | ||||
| Tallaga cheese; mold; yeast; biopreservative; shelf life; PHR | ||||
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