The objective of this investigation was to determine the effective of
microwave radiation on Escherichia coli contaminating milk and in white cheese manufactured of milk by traditional method.
This investigation was conducted at the laboratory of Food Science
Department, Faculty of Agriculture, University of Damascus to determine the
effectiveness and the impact of using microwave radiations to reduce or
eliminate Salmonella typhi in co
ntaminated milk and in white cheese
manufactured by traditional method made of contaminated milk.
Results showed that the duration of 60 sec. was enough to eliminate the
S.typhi from milk heated up to 90₀ C and the best treatment was when exposing
cutting cheese for a period of 240 sec, and the temperature reached 85 ?C and
for a period of 300 sec with a temperature reached 100₀C. Presence of water
helped raising the temperature of the cuttings to be equivalent to the hot water
temperature, (100₀C) and to eliminate greatly bacteria S.typhi in cutting cheese.
It was concluded that the use of microwave radiation was safety to destroy
S.typhi in milk and white cheese.
The objective of this investigation was the Identification of Salmonella spp.
isolated from white cheese (traditional processed from sheep milk) and classify
it by using API 20E and PCR techniques.
80 samples of white cheese (traditional processed
from sheep milk) were
collected from different locations in Syria.
According to PCR technique, 17 samples gave positive result for salmonella
meaning that 21.25 % did not match the levels of the Syrian Standardization
and Metrology (S.S.M.).
According to API 20E technique, the dominat type of Salmonella was
Salmonella Arizona (47%), followed by Salmonella typhim (23.61 %),
Salmonella paratyphi (17.6 %) and Salmonella spp. (11.76 %).
Results showed that samples from local cheese positive for Salmonella were
much more than samples from Akkawi cheese.
The results showed that the PCR technique is fast and accurate and can be
used to Identify Salmonella in cheese.
In this paper, we evaluated some varieties of local white cheeses (Baladi and
Akkawi). 100 samples were collected randomly from various production sites in
Syria between 2003 and 2004. Chemical and microbiological analyses were
applied to determin
e their suitability to the Syrian standards. This study shows
that their quality do not fulfill the set minimum Syrian quality standards. The
microbiological analyses (Coliform, Escherichia, Staphylococcus aureus, and
Salmonella), rate was 75% for Coliform organisms and 66% for Escherichia in
Baladi, while it decreased to 43% for Coliform and 25% for Escherichia in
Akkawi. As concerns the positive coagulation bacteria (S. aureus), the rate
exceeded 15% for both types of cheeses. 18% and 12% of Salmonella were
found in Baladi and Akkawi also respectively. Various types of Coliform and
Salmonella were identified. This study indicated that local cheeses have no
uniform or standardized chemical characteristics. The averages of acidity,
moisture content and salt percentage were 0.24%, 60%, and 2.6%, for Baladi
and 0.28%, 53.53%, and 9.96% for Akkawi, respectively. The fat content had a
wide range for all cheese samples. This study classified these fresh cheeses as
raw cheeses that have vast flora and no uniform chemical and quality
characteristics. The above findings, lead to different defects and properties
which do not fulfill the Syrian quality standards. Thus, the quality of Syrian
cheeses varieties is still questionable.
