Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese

• 作者: Ayah B. Abdel-Salam Neveen S. M. Soliman
• 来源期刊: 应用科学(英文)
• 学科: 医学
• 关键词: Titratable Acidity Salt PROTEOLYTIC MICROORGANISMS COLIFORMS ENTEROCOCCI
• 年，卷（期）: 2019,（7）
• 页码范围: 620-630
• 页数: 11页
• 分类号: R73

摘要

Aim: This work throws light on the deteriorating microorganisms in some varieties of cheeses [hard cheese (Ras cheese), and processed cheese]. Material and Method: Thirty Ras cheese and processed cheese samples were collected randomly and subjected to chemical & microbiological examination to determine its contamination with deteriorating microorganisms. Results: Chemical examination showed that the mean titratable acidity % of Ras and Processed cheese samples were 0.5 ± 0.073 and 0.93% ± 0.062%, respectively, while salt % were 3.4 ± 0.078 and 1.03% ± 0.05%, respectively. Most of samples were contaminated with high numbers of Coliforms, yeast, mold, proteolytic, lipolytic and Enterococci. Conclusion: There are poor hygienic measures during production, processing and handling of cheese.