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Register a new userChemical and physico-chemical characterization of some Syrian traditional cheeses and its comparison with some similar international kinds
دراسة الخصائص الكيميائية و الفيزيوكيميائية لبعض الأجبان التقليدية السورية و مقارنتها بمثيلاتها من بعض الأجبان العالمية
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محسن حرفوش( باحث )
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هدف هذا البحث دراسة أهم الخصائص الكيميائية و الفيزيوكيميائية لأجبان العكاوي, المضفورة, السوركة و الشنكليش, لتحديد هويتها و مقارنتها ببعض الأجبان الواسعة الانتشار عالمياً, و ذلك بإجراء عدد من التحاليل الكيميائية لعينات جمعت من مناطق مختلفة من أماكن الاستهلاك التي تشتهر بتصنيعها.
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.
References used
ABDEL – SALAM,M.H. Domiati and Feta type cheeses. In Cheese: Chemistry Physics and Microbiology, vol.2, Major Cheese Groups. Edited by FOX , P.F.,Elsevier Applied Science, 1993, London,276-309
ABO-DONIA, S.A. and ABDEl- KADER, Y.I. Microbial flora and chemical composition of native Syrian hardcheese.Mesanarah, Medafarah and Shankalish. Egyption J. Dairy Sci.7, 1979,221-229
ALAIS, C. Scence du lait, Principes des techniques laitieres, 4em edition. Edition Sepaic, 1984, Paris
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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.
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.
This research was conducted in Agriculture College (Food Science Dep.,
Damascus U university). The purpose of this research was to evaluate Cherkes
Cheese by determination some Chemical and microbial properties for 40
samples collected randomly fr
om different places Damascus and country sides.
The results showed very deferent changes in Chemical properties. The acidity
ranged between (0.25 - 0.54%), moisture content (38 - 56%), and total dry
matter (44 - 62.7%). Results also showed that all samples were rejected by
(Syrian Normal Standard)for fat content in dry matter (20 -33%). Fifty percent
of samples were rejected for their content of sodium chloride which was
(1.2 - 4.3%). Results also showed that samples were free of Salmonella and
there was no rejection for existence of Staph. aureus but 37.5 % and 10% of
samples were rejected by (Syrian Normal Standard)as per content of coliform
and E.coli, respectively.
Our study shows that only 31 % of the world issue the chemical periodicals
/1058/. Out of the 1058, 92 % are issued by the third of these countries (20
countries which is equal to 10 % of the world), in which the number of refereed
periodicals is
higher than the unrefereed ones. The ratio was the same when the
periodicals were categorized by the spoken language.
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