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Register a new userEffect of microwave rays on E. coli in milk and in fresh white cheese
تأثير أشعة الميكروويف في بكتيريا E.coli الموجودة في الحليب و في الجبن الأبيض الطازج
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هدف البحث إلى معرفة مدى فعالية استخدام فرن الميكروويف و تأثيره في تقليل التعـداد أو القـضاء على بكتيريا coli Escherichia في الحليب الملوث بها، و في الأجبـان البيـضاء الطازجـة الـسورية المصنعة.
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.
References used
Atmaca S, Z. Akdag, S. Dasdag and S. Celik. 1996. Effect of microwaves on survival of some bacterial strains. Acta Microbiological Immunology Hungarica, 43:371–378
Belyaev, I. Y., Y. D. Alipov, Schcheglov, V. and V. N. Lystsov. 1992. Resonance effect of microwaves on the genome conformational state of E.coli cells. Moscow Engineering Physics Institute, 47(7-8):621-627
Canumir, J. A., J. E.Celis, J. Bruijn and L. V. Vidal. 2002. Pasteurisation of Apple Juice by Using Microwaves. Elsevier Science Ltd. All rights reserved.35:389–392
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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.
This study aimed to manifactor white cheese using bovine milk
retentate and concentrated with Ultrafiltration using (Frames &
plates) system, and compared it with white cheese made from
original milk in terms of chemical composition, cheese yield,
sensory characteristics.
Ninety-nine randomized samples of milk and white cheeses were collected
from five districts in Damascus city during 2012-2013 to determinef Aflatoxin
M1 using High Performance Liquid Chromatography (HPLC). The procedure
for determination of Aflato
xin M1 was changed according to local
circumnutates which gave sensitive and accurate results during 5.9 minute with
r= 0.99. The average recovery was 83.88% for milk and 102.15% for cheeses
samples, respectively.
This study aimed to investigate the possibility of rapid identification of
isolated bacteria Leuconostoc from Syrian white fresh cheese made of cow and
ewe milk using Fourier transform infrared spectroscopy (FTIR). 20 isolates (14
from ewe milk ch
eese and 6 from cow milk cheese) were isolated. These isolates
were pretasted with PCR technique using specific primers. Results indicated
that these isolates are belonged to the genus Leuconostoc and 12 of them are
belonged to Ln. mesenteroides species. The results of FTIR technique showed in
comparison to device library that all isolates are belonged to genus
Leuconostoc, and 4 of these isolates are belonged to Ln. citreum species which
could not be identified using PCR method (with the used primers), and helped
to identify the following subspecies: Ln.mesenteroides subsp mesenteroides and
Ln. mesenteroides subsp dextranicum while PCR technique described them
belonging only to a Ln. mesenteroides species. Moreover, FTIR technique was
able to give the results within 25 hours, thus it can be used in identification of
food bacteria more quickly.
The aim of this study was to determine the effect of different manufacturing factors
on ripening rates and important properities of Syrian White cheese(AKawei) . Cheese was
made from pasteurized milk ( 72 °C for 15 Sec , using traditional way ) wer
e stored in 12 ,
16 % Brine for 60 days at room and fridge temperatures. Some physicochemical and
biochemical analyses were carried out during storage time. . The effect of different brine
concentrations, temperatures and ripening time on total solids, protein, ash, salt, fat,
pH,total and solves nitrogen and ripening rates were found to be statically significant at
(P<0.05).The result indicated that ripening rates for cheese stored in 12 , 16 % Brine at
room temperature were 21.42 % and 17.77 % respectively . While the ripening rates for
cheese stored in 12 , 16 % Brine at fridge temperature were 12 % and 9.34 % respectively
at the end of ripening time .
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