QUALITY ASSURANCE OF KAREISH CHEESE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 2, Issue 6, June 2011, Page 301-312 PDF (345.91 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2011.81954 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Salwa A. Aly1; Neimat A. H. Elewa2 | ||||
| 1Food Hygiene and Control Dept., Faculty Veterinary Medicine, Cairo University, Egypt | ||||
| 2Dairy Science Dept., Fac. of Agriculture, Fayoum University, Egypt | ||||
| Abstract | ||||
| Recently, aware is become more and more of the problems related to pollution and both government and industries have begun to take steps to avoid further deterioration being arised from of environment. Thereby, quality assurance of Kareish cheese was estimated through the occurrence of both of yeasts and heavy metals in forty samples of Kareish cheese collected from Fayoum and Giza Governorates. Enumeration, isolation and identification of yeasts with API 20 Aux test, revealed that, all of the examined samples contained yeasts, with a mean value of 7.8x106 ± 0.95x105cfu g-1. The most predominant species identified as Candida 47.5% whereas, C. albican 35%; C. lipoliticum 7.5% ; C. curvata 5%; C. tenius 0%, followed by Saccharomyces 42.5%; whereas, S. cervisiae 37.5%and S. farinosum 10%, Torulopsis25%whereas, T.versatilis15%;T. ernobii10%, Trichosporon cutaneum 25% and Yarrowia lipolytica 13%. Heavy metals estimation revealed that the values of means ± the standard errors of, cadmium, lead, nickel, cupper, magnesium and manganese are 0.3351± 0.0314, 0.5766± 0.1000, 0.7958± 0.0752, 0.3722± 0.0694, 11.6750± 0.7133 and 1.5090± 0.1997 mg/100g wet weight Kareish cheese, respectively. The concentrations of lead and cadmium in the tested kareish cheese samples were above the Egyptian Standard (2005) and WHO (1993) permissible limits. Possible health risk of these metals was discussed. | ||||
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