Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan (original) (raw)
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The quality evaluation of white soft cheese in the Egyptian markets is an urgent need to create awareness among population about the existing situation and to protect the consumer's health and rights. Thus, the aim of this work was to determine AFM levels and evaluate microbiological properties in 1 commercially available white soft cheese collected from local markets as well as to evaluate the manufactured control samples using the Hazard Analysis Critical Control Points (HACCP) system. Results revealed that AFM1 concentration was detected in almost half of the samples (46.66%) with an overall mean of 14.39 ng/kg and was detected in 24 samples at levels below 1.0 ng/kg and in 15 samples at levels ranging from 10 to 50 ng/kg, whereas about 3 samples were higher than 50 ng/kg. All positive samples of white cheeses exceeded the Egyptian regulations (free from AFM ). The microbiological analysis revealed that all samples contained high 1
Seventy five random samples (50 of small scale and 25 large scale produced soft cheese) were collected from different localities in Zagazig city, Sharkia Governorate, Egypt to be examined microbiologically. The mean total colonies of, Staphylococci, Coliforms, Enterococcus faecalis, Ent. faecium, Ent. intermediate and yeast and mould count/g. in examined small scale and large scale produced soft cheese samples were 3.9X10 8 & 2.6X10 4 , 7X10 4 & 0 , 6.0X10 4 & 0 , 2.2X10 5 & 0 , 1.9X10 5 & 0 , 3.0X10 4 & 0 , 5.8X10 4 and 7.9X10 3 , respectively. Staphylococcus aureus and Staphylococcus epidermidis were the predominated Staphylococci isolated from the examined small scale produced soft cheese samples and the most prevalent Coliform species were Klebsiella terrigena, Kleb. Planticola, Citrobacter diversus, Enterobacter agglomerans, Ent. amnigenus biogroup 1 and Ent. amnigenus biogroup 2. Salmonellae could not be detected in all examined samples. The sanitary and public health importance of isolated microorganisms as well as their control measures were discussed to improve the quality of soft cheese and safeguard the consumers from infection.
Journal of Microbial & Biochemical Technology, 2016
The aim of this study was to evaluate the bacteriological quality and safety of fresh white cheese sold in Tripoli, Libya. The study lasted for approximately 7 months (November 2011-May 2012), during this period 87 fresh white cheese samples were collected from seven different areas (4 to 5 factories from each area with the rate of 3 duplicates). The samples were tested for temperature at receiving, pH and acidity, total aerobic counts, total coliform counts and the detection of incidence of some pathogenic bacteria including: Escherichia coli, Escherichia coli O157:H7, Staphylococous aureus, Salmonella spp., Aeromonas hydrophila and Listeria monocytogenes. Results indicated that the average temperature, % acidity, and pH of the tested samples were (15.80°C ± 5.8, 0.21 ± 0.02% and 5.81 ± 0.06) respectively. Data indicated that 70.1% of the samples exceeded the Libyan standard for white cheese No. 366 in respect to temperature, while pH of all samples was within the limits of such standard. On the other hand, means of total aerobic counts, total coliform counts, and the numbers of Staphyloccoccus aureus were (38 × 10 7 , 74 × 10 5 , 35 × 10 4 and 53 × 10 3 cfu/g) respectively of the study. b ia l & Bioc h e m ic a l Te chno lo g y
2013
We conducted this study to evaluate the differences in microflora and physicochemical properties of some traditionally manufactured soft white cheeses upon purchase from Zagazig city, Egypt, in 2010 and 2011. A total of 168 samples were analyzed for both spoilage (total viable count, lactic acid bacteria, yeasts and moulds, staphylococci, Enterobacteriaceae, and coliform group) and pathogenic (Salmonella spp., Escherichia coli, Staphylococcus aureus, and fecal Streptococci) microorganisms. Physicochemical analyses showed low levels of pH and high levels of salt. Two cheese samples were unsatisfactory due to levels of Staphylococcus aureus at 4.00 log cfu/g, and fecal streptococci at 4.3 log cfu/g. Despite the much lower spoilage microorganisms counts in the pasteurized cheeses, soft Feta of dairy M showed the highest contamination level of 4.11 and 3.72 log cfu/g of total viable count and staphylococci, respectively. Fifty-two isolates of the yeasts were identified using the physiol...
African journal of microbiology research
We conducted this study to evaluate the differences in microflora and physicochemical properties of some traditionally manufactured soft white cheeses upon purchase from Zagazig city, Egypt, in 2010 and 2011. A total of 168 samples were analyzed for both spoilage (total viable count, lactic acid bacteria, yeasts and moulds, staphylococci, Enterobacteriaceae, and coliform group) and pathogenic (Salmonella spp., Escherichia coli, Staphylococcus aureus, and fecal Streptococci) microorganisms. Physicochemical analyses showed low levels of pH and high levels of salt. Two cheese samples were unsatisfactory due to levels of Staphylococcus aureus at 4.00 log cfu/g, and fecal streptococci at 4.3 log cfu/g. Despite the much lower spoilage microorganisms counts in the pasteurized cheeses, soft Feta of dairy M showed the highest contamination level of 4.11 and 3.72 log cfu/g of total viable count and staphylococci, respectively. Fifty-two isolates of the yeasts were identified using the physiological and biochemical tests, and were classified into seven species. Ten of the species were selected for identification by sequencing the 26S rRNA, where nine of them were identical to the phenotypic identification. These results emphasize the need for applying more strict hygienic practices especially in thermized cheese processing to minimize microbial contamination.
Development of a Probiotic Soft White Jordanian Cheese
Probiotic soft white cheese was produced from cow's milk using Lactobacillus acidophilus and Bifidobacterium lactis and a combination of the two. The probiotic bacteria were either added to the cow's milk used in the production before renneting or to the curd before pressing. We concluded that it is better to add the probiotic bacteria to the milk than to the curd. Most cheese treatments had probiotic counts >10 CFU/g 6 after 1 week. All soft white cheeses produced in this study were rated acceptable by a sensory panel at the end of the study.
Microbiological Studies of Bacterial Communities in Some Local Cheese Products in Saudi Arabia
Journal of Agricultural Chemistry and Biotechnology
The present investigation was conducted, to identify and characterize bacterial communities including starter bacteria as well as pathogenic ones, on some local cheese products produced in Saudi Arabia in order to ensure human health. The isolated strains were characterized by phenotypic, physiological and biochemical methods, including API 20 Strep. kit. The results showed that high counts of lactic acid bacteria (LAB) were found. The dominated species found were Streptococcus salivaius ssp. thermophilic (50%), Leuconostc spp. (24%), Lactococcus lactic ssp. lactic (4%), Streptococcus mitis (2%), Enterococcus faecium (12%), Streptococcus acidominimus (4%), and Enterococcus durans (4%). The results obtained demonstrated that the pathogenic bacteria in five examined products are Enterobacter Cloacae, Enterococcus faealis, Pseudomonas spp., staphylococcus aureus, Klebsilla sp., Bacillus spp., and Corynebacterium (Diptheroid) spp.
Microbial Characteristics of Klila and Jben Traditionnal Moroccan Cheese from Raw Cow's Milk
Two types of some Moroccan local dairy products produced from raw cow's milk dry Klila and Jben beldi were studied. The former is a hard variety cheese made by using the traditional procedures in the home, whithout using a starter culture, by heating a curd of Lben.The latter is a soft variety cheese manufactured by using the végetable rennet. A total of 16 samples of those kinds cheese prepared in the laboratory and purchased from bulks manufactured by different makers from Oujda and its areas were analysed for their microbial profiles. Standard Plate Count (SPC) the indicator organisms (including faecal and total coliforms and Enterococci), Salmonella, spore forming bacteria, Staphylococci, yeast and molds were carried out. The obtained results show that the average counts of aerobic mesophilic flora SPC was: 2.2 10 cfu ḡ , 8, 64 10 , 6 1 3
We conducted this study to evaluate the differences in microflora and physicochemical properties of some traditionally manufactured soft white cheeses upon purchase from Zagazig city, Egypt, in 2010 and 2011. A total of 168 samples were analyzed for both spoilage (total viable count, lactic acid bacteria, yeasts and moulds, staphylococci, Enterobacteriaceae, and coliform group) and pathogenic (Salmonella spp., Escherichia coli, Staphylococcus aureus, and fecal Streptococci) microorganisms. Physicochemical analyses showed low levels of pH and high levels of salt. Two cheese samples were unsatisfactory due to levels of Staphylococcus aureus at 4.00 log cfu/g, and fecal streptococci at 4.3 log cfu/g. Despite the much lower spoilage microorganisms counts in the pasteurized cheeses, soft Feta of dairy M showed the highest contamination level of 4.11 and 3.72 log cfu/g of total viable count and staphylococci, respectively. Fifty-two isolates of the yeasts were identified using the physiological and biochemical tests, and were classified into seven species. Ten of the species were selected for identification by sequencing the 26S rRNA, where nine of them were identical to the phenotypic identification. These results emphasize the need for applying more strict hygienic practices especially in thermized cheese processing to minimize microbial contamination.