Studies on the Proteolytic and Lipolytic Bacteria in Butter | ||||
| Suez Canal Veterinary Medical Journal. SCVMJ | ||||
| Article 4, Volume 22, Issue 2, December 2017, Page 33-42 PDF (612.63 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scvmj.2017.62008 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ahmed Saad1; Ehab Salama1; Takwa Ismail2; Zeinab Qandeel* 2 | ||||
| 1Department of Food Hygiene, Faculty of Vet. Med., Suez Canal University | ||||
| 2Animal Health Research Institute, Ismailia Lab | ||||
| Abstract | ||||
| A total of 50 random samples of butter were collected from Ismailia governorate. The samples were divided according to the storage temperature into three groups, (5oC, 15oC and 25oC). All samples were examined sensory and bacteriologically. Some defects were found in different proportions in flavor, body, texture and appearance. There was a decrease in the values of the apparent properties at temperatures of 15°C and 25°C but did not affect their apparent validity. The results showed that mean value of total psychrotrophs count (cfu/g) atstorage temperature 5, 15, 25°C were 5.6×105 ±1.1×105, 1×106 ±1.8×105 , 2.3×106 ±3.2×105 respectively. Someproteolytic and lipolytic psychrotrophs as Achromobacter , Acinetobacter, Alcaligens, Bacillus, Citrobacter, Enterobacter, E.coli, Flavobacter, Klebsiella, Micrococcus,Pseudomonas, Proteus, Serratia and Staphylococcus spp < /em>. were isolated with different percentage. | ||||
| Keywords | ||||
| Proteolytic Bacteria; Lipolytic Bacteria; Butter | ||||
|
Statistics Article View: 192 PDF Download: 304 |
||||
