SOME MICROBIOLOGICAL QUALITY ATTRIBUTES OF KARISH CHEESE | ||||
| Journal of the Egyptian Veterinary Medical Association | ||||
| Volume 77, Issue 2, July 2017, Page 209-223 PDF (557.28 K) | ||||
| Document Type: Original Research Articles | ||||
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| Abstract | ||||
| Karish cheese is one of the most popular locally produced dairy products in Egypt. Seventy random samples of Karish cheese were collected from Cairo, Giza and Qaliubiya Governorates, representing: 35 samples of Karish cheese made from raw milk (small scale production) collected from street vendors, the other 35 samples representing dairy plants with different trade names (large scale production) collected from supermarkets. The collected samples were examined microbiologically and the results revealed that aerobic bacteria, proteolytic bacteria, yeast, mold, total staphylococci and coliforms were detected in different percentages and variable counts. On the other hand pathogens could be detected in small and large scale production as S. aureus and E.coli. The degree of acceptability of the examined samples vs. Egyptian Standards for Karish cheese was determined. The economic and public health significance as well as the suggestive preventive and control measures to monitor production of high quality and safe product were discussed. | ||||
| Keywords | ||||
| Karish; Kareish; Kariesh cheese; coliforms; E. coli; S. aurus; proteolytic; yeast and mould | ||||
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