This study was carried out at the laboratory of Food Science Department,
Faculty of Agriculture, Damascus University in order to evaluate physical,
chemical and microbial properties of Akkawi cheese in Syria. Thirty samples of
Akkawi Cheese collec
ted randomly from different Syrian cities and urban
markets during 2011 were analyzed. Chemical and microbiological analyses
were applied to determine their suitability to the Syrian standards. Results
showed that the quality of cheese samples did not fulfill the set minimum
Syrian quality standards and the proportion of the violation of the Syrian
specification for total dry matter in cheese samples studied was nearly 10%,
and 100% for sodium chloride. The study also demonstrated differences in
chemical properties, with an average of acidity, moisture content 0.34 %, 53.9
% respectively. The fat content had a wide range for all cheese samples. On the
other hand, the proportion of health violation for this type of cheese from the
Syrian standard was 73.3 % for Coliform bacteria and 56.6 % for the E. coli.
but they were acceptable for the existence and account of Staphylococcus
aureus , Salmonella and Listeria.
Fifty clones of local seeded apricot (Klabi). Prunus armeniaca L. were
classified AL-Goutta orchard during ١٩٩٦–٢٠٠٠ . These clones were analyzed
in terms of physical and chemical characteristics with the objective of selecting
individual clones (
For dried apricot sheets) that meet the standard
specifications.
In this paper, the chemical structure of pectin has been
modified by reacting of carboxyl group in pectin with tetrabutyl
ammonium hydroxide [TBA-OH], (acid-base) reaction, to change
hydrophilic properties by adding hydrophobic alkyl chains to the
polymer chain in pectin, Some physical properties of both: pectin
and tetrabutyl ammonium pectin; has been determined by
measuring the Kinematic viscosity, degree of turbidity and density
of their water solutions at different concentration.
