Abstract
A total of 70 random samples of Kareish cheese (35 each of Kareish cheese made from raw skimmed milk and Kareish cheese made from pasteurized skimmed milk) were collected from Assiut City markets, supermarkets, groceries and dairy shops. The average counts of APC, enterococci, Staph. aureus and total yeasts and molds were 1.3x107, 2.4x106, 1.1x107 and 3.0x106 cfu/g of the examined raw milk Kareish cheese samples, respectively. The average values of APC, enterococci, Staph. aureus and total yeasts and molds were 2.4x105, 2.2x103, 1.8x105 and 4.3x103 of the examined pasteurized Kareish cheese samples, respectively. Moreover, kareish cheese samples made from pasteurized skimmed milk were completely free from fecal coliforms, E. coli and Listeria monocytogenes. Anaerobic spore formers could be detected in 54.3 and 2.9% of the examined Kareish cheese samples made from raw and pasteurized skimmed milk, respectively. 20% of the examined raw milk Kareish cheese samples were contaminated with Listeria monocytogenes. The present study proved that Kareish cheese samples made from pasteurized skimmed milk was better in microbiological quality than Kareish cheese samples made from raw skimmed milk which reflect the neglected sanitary conditions under which raw milk Kareish cheese is produced, therefore, strict hygienic measures should be adopted during production of raw milk Kareish cheese. The public heath significance and suggested control measures were discussed.
Highlights
Kareish cheese is one of the most popular soft, fresh, lactic acid, low salt type of cheese in Egypt, it is prepared from low fat or skimmed buffalo or cow’s milk and contain all the skimmed milk constituents including proteins, sugar, some of water soluble vitamins and most of the calcium and phosphorous compounds originally present in the milk.Kareish cheese is one of the ancient Egyptian fresh white soft cheeses
The present study proved that Kareish cheese samples made from pasteurized skimmed milk was better in microbiological quality than Kareish cheese samples made from raw skimmed milk which reflect the neglected sanitary conditions under which raw milk Kareish cheese is produced, strict hygienic measures should be adopted during production of raw milk Kareish cheese
High levels of coliforms in cheese may indicate unsanitary practices in cheese making process and may sometimes give rise to early blowing or gassing of the product. It is characterized by large gas holes, a spongy texture of cheese and generally occurs 1 – 2 days after manufacture (Bintsis, 2006), generally presence of coliforms in cheese is considered as an index of unsatisfactory sanitation and possible presence of enteric pathogens (Frazier and Westhoff, 1987)
Summary
Kareish cheese is one of the most popular soft, fresh, lactic acid, low salt type of cheese in Egypt, it is prepared from low fat or skimmed buffalo or cow’s milk and contain all the skimmed milk constituents including proteins, sugar, some of water soluble vitamins and most of the calcium and phosphorous compounds originally present in the milk.Kareish cheese is one of the ancient Egyptian fresh white soft cheeses. Kareish cheese samples made from pasteurized skimmed milk were completely free from fecal coliforms, E. coli and Listeria monocytogenes. Anaerobic spore formers could be detected in 54.3 and 2.9% of the examined Kareish cheese samples made from raw and pasteurized skimmed milk, respectively.
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