This paper, we evaluated some varieties of local cheeses. samples were collected randomly from various production sites in Homs. Chemical and microbiological analyses were applied to determine their suitability to the Syrian standards.
This study sh
ows that 54% of Baladi cheese samples, 25% of Akkawi(Cows), 18% of Akkawi(Sheep), 12% of Kashkawan ,2 %of
Chelal samples, that 2% of Halloumi cheese samples, and 8% of Msannara cheese samples contained Escherichia coli bacterium.
This results also indicate that 15% of Baladi cheese samples, 12% of Akkawi(Cows), 8% of Kashkawan cheese,4 %of Chelal cheese, and 8% of Msannara samples contained Staphylococcus aureus bacteria. As well as the percentage of Baladi cheese samples containing Salmonella bacteria was 8%, and Akkawi(Cows) cheese samples was 4%, and 2% in Msannara cheese samples.
This study indicated that local cheeses have no uniform or standardized chemical characteristics. This study shows that 67% of
Baladi cheese samples, 33% of Akkawi(Cows), 83 %of Chelal , and 100% of Kashkawan samples were contrary to the Syrian Normal Standard for dry matter. And all samples of cheese identical to the Syrian Normal Standard for sodium chloride 100%.
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.
