TITLE:
Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese
AUTHORS:
Ayah B. Abdel-Salam, Neveen S. M. Soliman
KEYWORDS:
Titratable Acidity, Salt, Proteolytic Microorganisms, Coliforms, Enterococci
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.9 No.7,
July
30,
2019
ABSTRACT: 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.