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Studying some chemical and microbial properties in Syrian Akkawi cheese

دراسة بعض الصفات الكيميائية و الميكروبية للجبن العكاوي السوري

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 Publication date 2012
  fields Food Sciences
and research's language is العربية
 Created by Shamra Editor




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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 collected 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.


Artificial intelligence review:
Research summary
هدفت هذه الدراسة إلى تقييم الجبن العكاوي المنتج في سوريا من خلال تحديد مواصفاته الفيزيائية والكيميائية والميكروبية. تم جمع ثلاثين عينة من مناطق مختلفة في سوريا خلال عام 2011. أظهرت النتائج أن جودة الجبن لم تطابق الحد الأدنى من المواصفات القياسية السورية، حيث كانت نسبة المخالفة للمادة الجافة الكلية حوالي 10%، ولملح كلوريد الصوديوم 100%. كما أظهرت الدراسة تفاوتًا في الخصائص الكيميائية، حيث بلغ متوسط نسبة الحموضة 0.34% ومتوسط المحتوى الرطوبي 53.9%. أما بالنسبة للخصائص الميكروبية، فقد كانت نسبة المخالفة الصحية نحو 73.3% بالنسبة إلى بكتيريا الكوليفورم و56.6% بالنسبة إلى بكتيريا E. coli، بينما كانت أعداد بكتيريا Staphylococcus aureus ضمن الحدود المسموح بها محليًا، وخلو العينات من بكتيريا السالمونيلا والليستيريا. توصي الدراسة بضرورة مراعاة الشروط الصحية والنظافة خلال مراحل تصنيع المنتجات وتداولها وبيعها، وتحاشي تناول الأجبان البيضاء المحلية إلا بعد أن تعامل حراريًا كوسيلة للتخلص من الأحياء الدقيقة الممرضة الممكن وجودها.
Critical review
دراسة نقدية: تعتبر هذه الدراسة خطوة مهمة نحو تحسين جودة وسلامة الجبن العكاوي المنتج في سوريا. ومع ذلك، يمكن توجيه بعض الانتقادات البناءة. أولاً، الدراسة اعتمدت على عينات محدودة من مناطق معينة، مما قد لا يعكس الوضع العام في جميع أنحاء البلاد. ثانيًا، لم تتناول الدراسة تأثير العوامل البيئية والموسمية على جودة الجبن. ثالثًا، كان من الممكن أن تتضمن الدراسة توصيات أكثر تحديدًا لتحسين عمليات الإنتاج وضمان الامتثال للمواصفات القياسية. وأخيرًا، كان من الممكن أن تكون هناك مقارنة مع منتجات مشابهة من دول أخرى لتحليل الفروقات وتحسين الجودة.
Questions related to the research
  1. ما هي نسبة المخالفة للمادة الجافة الكلية في عينات الجبن المدروسة؟

    كانت نسبة المخالفة للمادة الجافة الكلية حوالي 10%.

  2. ما هي نسبة المخالفة لملح كلوريد الصوديوم في العينات المختبرة؟

    كانت نسبة المخالفة لملح كلوريد الصوديوم 100%.

  3. ما هي نسبة الحموضة ومتوسط المحتوى الرطوبي في العينات المختبرة؟

    بلغ متوسط نسبة الحموضة 0.34% ومتوسط المحتوى الرطوبي 53.9%.

  4. ما هي نسبة المخالفة الصحية بالنسبة إلى بكتيريا الكوليفورم وE. coli؟

    كانت نسبة المخالفة الصحية نحو 73.3% بالنسبة إلى بكتيريا الكوليفورم و56.6% بالنسبة إلى بكتيريا E. coli.


References used
AOAC. 1990. Official methods of analysis, 15th Ed., Association of Official Analytical Chemists. Washington. DC. U.S.A
Aydemir, A. S. 2000. Lipaz enziminin Beyaz ve Kaşar peynirlerinin olgunlaşması uzerine etkisi. A. U. Fen Bilimleri Enstitusu, Doktora Tezi, Ankara
Beerens, H. and F. Luquet. 1987. Guide practique analyse microbiolog- que Des Laits Et Des Produits Laitiers. Lavoisier 11, Rue Lavoisier, Paris Cedex 08
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