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Register a new userEvaluation of Chemical and Germ Quality of some type of Cheeses Manufactured in Homs
تقييم النوعية الكيميائية و الجرثومية لبعض أنواع الأجبان المصنعة في محافظة حمص
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Aِl-Baath University ورقة بحثية
Publication date
2014
fields
Animal Production
and research's language is
العربية
Authors
ناهد بدور( باحث )
Created by
Shamra Editor
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يهدف البحث إلى تقييم نوعية بعض أنواع الأجبان المحلية، و من ثم تحديد مدى مطابقتها للمواصفات القياسية السورية .من أجل ذلك أُجريت التحاليل الكيميائية و الجرثومية لعينات من هذه الأجبان التي جمعت بشكل عشوائي من أماكن متفرقة من محافظة حمص. بينت الدراسة أن 54 %من عينات الجبن البلدي ، 25 %من عينات الجبن العكاوي (بقر) %18 من عينات الجبن العكاوي (غنم)، 12 %من عينات جبن القشقوان ، 2% من عينات جبن الشلل ، 2% من عينات جبن الحلوم و 8% من عينات المسنرة احتوت على جراثيم الاشريكية القولونية. كما تشير النتائج إلى ان 15 %من عينات الجبن البلدي ، 12 %من عينات الجبن العكاوي (بقر)، 8%من عينات جبن القشقوان ، 4% من عينات جبن الشلل و 12 % من عينات المسنرة احتوت على جراثيم العنقودية الذهبية. و كذلك بلغت نسبة عينات الجبن البلدي المحتوية على جراثيم السالمونيلا 8 %، و عينات الجبن العكاوي 4% و كانت نسبتها 2% في جبن المسنرة. بينت الدراسة أيضاً أن الأجبان المحلية ليس لها خصائص كيميائية موحدة أو قياسية.و تظهر النتائج أن 67 % من عينات الجبن البلدي، 33 % من عينات الجبن العكاوي 83% من عينات أجبان الشلل و 100 % من عينات جبن القشقوان كانت مخالفة للمواصفات القياسية فيما يخص نسبة المادة الجافة. و كانت جميع عينات الأجبان مطابقة للمواصفات القياسية السورية بالنسبة للملوحة بنسبة 100%.
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 shows 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%.
References used
Aly, S.A. and Galal, E. A., 2002. Effect of milk pretreatment on the kee ping quality of Domiate cheese. Pakistan Journal of Nutrition, 1(3): 132-136
AOAC. Association of Official Analytical Chemists, 2000.Official Methods of Analysis 18th Ed. Margland: AOAC International
Aoust, J.Y. 1994.Salmonella And International Trad, International journal Of Food Microbiology 24,11-31
(Brown,J. A., 2002. Cheese texture. M. Sc, Thesis, graduated faculty of North Carolina State University. (U.S.A
Code of Federal Regulations. (1995). Title21. Part133. Cheeses and Related Cheese Products. Rockville, MD: Office of the Federal Register National Archives and Records Administration. p 295
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The aim of this research is to study chemical and physico-chemical characteristics of
Akawi, Medaffarah, Shankalish and Sorkeh cheeses for their identification and comparison
with some internationally widespread cheeses. Several chemical analyses were performed
on samples collected from different region famous with these products.
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.
This study aimed to estimate the concentration of conjugated linoleic acid
(CLA) in some Syrian cheeses available in local market and the daily
consumption of CLA due to its health importance and nutrition properties.
Five types of cheeses were us
ed namely, white cheese (12.92% fat) produced
from cow's milk, white cheese (14.64% fat) produced from ewe's milk،
processed cheese (18% fat), mozzarella cheese (29.18 fat) and vita cheese
(Bulgarian cheese, 15.5% fat) produced at different manufacturing units.
The research was carried out in the center of the Research and
Improvement of Sheep and Camels in salamiah. The study was
conducted on 9 female camels, within semi-open barns, semiintensive
care system, and the camels were fed on mixtures of
barl
ey, vetch and some concentrated fodder, Fodder mixtures were
determined to suit the nutritional needs of the physiological and
age-related condition of the study. The herd was also applied to the
preventive vaccination system according to the preventive immunity
program.
The objective of this research to study the chemical composition and microbial load
for some types of pies by performing various chemical and microbial analysis of samples
collected, from different parts of the Syrian coast which are famous for its
production.
This study showed a large variation in the chemical composition of samples by type
of the pastry and place brought from, for example, the proportion of dry matter for peppers
and chard pies collected from Banias was, 75.71% and 44.90%, respectively, and the
percentage of dry matter was 73.88% and 76.18% and the proportion of protein was,
17.76% and 24 .88% for cheese pies collected from Tartous and Latakia 1, respectively.
This study indicated that all the pies contain a high percentage of fat [the lowest in chard
pies (17.64%) and the highest in cheese pies (38.12%)]. Furthermore a high percentage of
sodium was found (the highest in cheese pies 15.31 mg / 100 g and lowest in pepper pies
7.82 mg / 100 g).
The study also showed that these meals meet international standards in terms of
content of lead, cadmium, Nevertheless they are poor in fiber content except for chard pies
which were the most balanced in terms of components, making it the best type of pies in
nutritional aspect.
Finally, the results showed that the microbial load was too high, as the total census of
bacteria was higher than 105 and the total census of yeasts and fungi was higher than 102.
In addition, all pies are not conformed to the Syrian legislation. The study also showed
absence of E.coli and St. aureus of all samples.
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