Studying some chemical and microbial properties in Syrian Akkawi cheese


Abstract in English

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.

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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