DETECTION OF NITRITES IN DIFFERENT KINDS OF CHEESE AND THEIR EFFECT ON THE BACTERIOLOGICAL STATMENTS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 29, Volume 79, Issue 2, July 2001, Page 757-763 PDF (1.89 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2001.319304 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| MAYSA M. THAKEB; NOUR M. KAMEL | ||||
| Animal Health Research Institute, Agricultural Research Centre, Ministry of Agriculture, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| Eighty random samples of cheese (Kariesh, Damietta, Romy and Edam cheese) were collected from different localities in Cairo, Giza and Kanoble Governorates. Samples were examined for nitrites concentrations and total bacterial contamination. Results showed that nitrites concentration ranged from 0.0 : 9.8 t 4.6 mg/kg, while, the total bacterial count ranged from 360 ± 16.33 to 25590 ± 9256.33 C.F.U. There was a negative correlation between nitrites and total bacterial count in Kariesh and Romy cheese. It appears necessary to examine all types of cheese before solding to confirm a good hygienic quality. | ||||
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