Sanitary evaluation of curd dairy products

A total of 90 samples, [30 of each plain yogurt, Kareish cheese, and Ras cheese] were randomly collected from street-vendors, groceries and supermarkets of different sanitary levels in Mansoura city, Dakahlia Governorate, Egypt. All samples were subjected to sanitary, chemical and microbiological evaluation. The mean values of acidity% and fat% in plain yogurt, Kareish cheese, and Ras cheese were 0.644 +/- 0.106, 1.5 +/- 0.066, 1.97 +/- 0.0578; 0.64 +/- 0.124, 5.88 +/- 0.7004 and 48.94 +/- 0.43, respectively. Meanwhile, the mean values of protein%, lactose%, and SNF% in plain yoghurt were 2.2 +/- 0.094, 3.28 +/- 0.138 and 5.98 +/- 0.25, respectively. The mean values of salt% and moisture% in Kareish cheese and Ras cheese were 2.55 +/- 0.248, 2.38 +/- 0.079; 67.18 +/- 0.891 and 32.75 +/- 0.899, respectively. The main values of Staphylococcus aureus, Coliforms and Enterococci count in plain yoghurt, Kareish cheese and Ras cheese samples were 9.2x10[4] +/- 2.9x10[4], 4.12x10[5] +/- 1.3x10[5], 4.64x10[5] +/- 8.82x10[4]; 10.5x10[4] +/- 2.16x10[4], 6.65x10[5] +/- 1.27x10[5], 2.39x10[5] +/- 6.54x10[4]; 9.99x10[5] +/- 1.94x10[5], 3.73x10[5] +/- 6.11x10[4] and 3.38x10[5] +/- 9.17x10[4] cfu/g, respectively. The mean values of yeast and mold count in Kareish cheese and Ras cheese were 1.27x10[5] +/- 1.24x10[4], 3.82x10[4] +/- 3.48x10[3]; 1.16x10[5] +/- 4.24x10[4] and 7.06x10[4] +/- 3.27x10[4] cfu/g, respectively. Thus, strict hygienic measures should be followed during processing, handling and distribution to improve the hygienic quality of plain yoghurt, Kareish cheese and Ras cheese

Assessment of sanitary measures of ras cheese in manufacturing dairy plant in Alexandria governorate

The assessment of sanitary measures of Ras cheese was undertaken through microbiological evaluation of cheese and its processing environments in traditional manufacturing dairy plant in Alexandria Governorate. A total of 215 representative samples include received raw milk [25], cheese curd [25], fresh Ras cheese [25], three months aged Ras cheese [25], and six months aged Ras cheese [25]. As well as swabs from cheese vat [15], stainless-steel cylindrical forms [15], stainless-steel tables [15] and hand workers [15] were taken. Also [15] samples of rennet and [15] samples of annatto [coloring agent] were collected. The trials were repeated 3 times from 3 different patches within 6 months to ensure the most contaminated points. Raw milk was heavily contaminated as the mean values of total bacterial count, Coliforms count, S. aureus count and total Yeast and Mould count were 1.11 x 10[7] +/- 2.45 x 10[6] cfu/ml, 8.24 x 10[4] +/- 1.68 x 10[4] cfu/ml, 7.77 x 10[2] +/- 4.33 x 10[2] cfu/ml and 4.10 x 10[2] +/- 2.0 x 10[2] cfu/ml, respectively. Meanwhile Slight decline of all these counts was observed in curd samples. Then the counts increases again in fresh cheese samples specially Coliforms and S. aureus counts as folow 1.88 x 10[3] +/- 8.13 x 10 cfu/gm and 1.64 x 10[3] +/- 3.66 x 10[2] cfu/gm, respectively. Three aged cheese samples revealed slight reduction in Coliforms and S. aureus counts as follow 1.44 x 10[2] +/- 2.14 x 10 cfu/gm and 8.41 x 10 +/- 1.80 x 10 cfu/gm, respectively. Meanwhile, 6 months aged cheese samples shows great reduction of Coliforms and S. aureus counts as follow 0.2 x 10 +/- 0 cfu/gm and 2.66 x 10 +/- 8.43 x 10 cfu/gm, respectively indicating the fact that the prolonged aging of Ras cheese increase the safety of the product. Samples of rennet, Cheese vat, stainless-steel cylindrical forms and stainless-steel tables showed high contamination with TBC and Coliforms while hand workers swabs were harbored high S. aureus and Coliforms counts. Results pose that the most reliable sources of contamination along Ras cheese manufacturing line were received raw milk, rennet, vats, forms, tables as well as hand workers. Preventive measures and GMP these could be applied to improve the hygienic quality of Ras cheese were fully discussed

Biogenic amines content of Egyptian soft cheese and its pubic health significance

In a survey of 20 soft white cheese samples representing Damietta and Karish cheese for determination of biogenic amines, it was found that tyramine was the most prevalent with highest maximum concentration in both types of cheese examined. It represented 8.69, 6.16 mg/100g of total amines of Damietta and Karish cheese respectively. Putrescine represented maximum concentration up to 13 mg/100g in Damietta cheese, while failed to be detected in Karish cheese. Histamine values were less than 1 mg/100g and 3 mg/100g Damietta and Karish cheese, respectively. Cadaverine, alpha-phenylethylamine, beta- phenylethylamine, spermidine, agmatine were detected in an average value ranged from 0.02-0.35 in Damietta cheese and 0.04-066 in Karish cheese. Beta phenylethylamine could not be detected in Karish cheese. The obtained results were discussed and the quality control measures for cheese should be adopted

Incidence and characterization of pseudomonas aeruginosa in milk and some dairy products

In this study, 100 r and om samples of raw milk and some milk products were collected from various localities at Alexandria city and were investigated for incidence of Pseudomonas aeruginosa, serotyping and antibiotic susceptibility. The obtained results pointed out that 53.33%, 12%, 32%, 30% of the examined samples of raw milk, pasteurized milk, table butter and market cream were contaminated with Pseudomonas aeruginosa organism respectively. Serological identification of the various isolated strains of Ps. aeruginosa revealed that 4[25%], 3[18.8%], 1[6.3%], 1[6.25%], 2[12.5%], 1[6.3%], 1[6.3%], 1[6.3%], 2[12.5%] strains of raw milk belonged to serotypes P1, P3, P6, P10, P14, P2, P5, P7, P12 respectively. 1[33.3%], 2[66.7%] of pasteurized milk isolated strains were belonged to serotypes P1 and P14 respectively. 2[25%], 2[25%], 1[12.5%] and 3[37.5%] of table butter strains belonged to serotypes P3, P10, P16 and P7 respectively. 1[16.7%], 2[33.3%], 1[16.7%], 2[33.3%] of market cream strains belonged to serotypes p1, P4, P13, P11 respectively. All the strains were resistant to gentamicin, tobramycin and cefotaxin and the resistance varied between 58.74%. All were sensitive to ofloxacin and amikacin, while resistance percentage to ceftriaxone and cefoperazone was the same [42%]. The public health significance of the isolated organism as well as these findings were discussed