Evaluation of chemical and microbiological quality of white pickled soft cheese consumed in Minia governorate

Moawad, Raghda; Khalil, Osama

doi:10.21608/sjas.2021.78042.1105

Evaluation of chemical and microbiological quality of white pickled soft cheese consumed in Minia governorate

Document Type : Original Article

Authors

Raghda Moawad ¹
Osama Khalil ²

¹ Dairy Science Department, Faculty of Agriculture , Minia University, Egypt

² Dairy science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan, 81528, Egypt

10.21608/sjas.2021.78042.1105

Abstract

This study aimed toevaluate the chemical and microbiological quality of white pickled cheese consumed in some districts of Minia governorate.
In this study 24 samples of unpacked white pickled soft cheese were collected from different local markets in Minia Governorate. Samples were divided into six brands , each brand includes four samples, and analyzed chemically and microbiologically.
Chemical analysis were 4.2-4.6 for pH , 3.0 -3.7 % titratable acidity , 43.3-54 % total solids , 18.1-25.9 % fat , 19.43-19.8% protein , 7.3 -11.3% salt , 7.0-8.6% ash , 0.25-0.27 % soluble nitrogen , 312- 1651 mg/100g for calcium and 263-368 mg/100g phosphorus .
Microbiological analysis data showed that the average of total aerobic bacteria was 4.8x10⁵±1 10⁵ cfu /ml . Lactococci , Lactobacilli , molds & yeasts and E.coli were 5.7 ± 1 10³, 1.6 ± 0.2 10⁵, 5.1 ± 0.35 10⁵ and 3.7 ±0.1 10¹ cfu /ml, respectively . Results revealed that 58. 3 and 41.5 % of samples were positive for Coliform and Enterobacteriacae . The identified microbial groups also cleared that salmonella was the predominant of about 9% of the total tested groups . In conclusion, it should be taken in considered the urgent need to manufacture white soft pickled cheese with a criteria or standard method.

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