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Register a new userStudy of Some Chemical and Microbial Properties of Cherkes Cheese
دراسة بعض الخصائص الكيميائية و الميكروبية للجبنة الشركسية
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أحمد هدال( باحث )
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هدف هذا البحث الذي أُجري في قسم علوم الأغذية بكلية الزراعة في جامعة دمشق إلى تقييم جـودة الجبن الشركسي من الناحية الكيميائية و الميكروبيولوجية. أجريت الاختبارات على 40 عينة مـن الجـبن الشركسي جمعت بشكل عشوائي و من أماكن متفرقة من أسواق دمشق و ريفها. بينت الدراسة وجود تباين كبير في الخصائص الكيميائية للجبن الشركسي، إذ راوحت نسبة الحموضـة (25.0-54.0%) و نـسبة الرطوبة بين (38-56%) و نسبة المادة الجافة (44-7.62%) و نسبة الدسم في المادة الجافـة (20- 33%) كما دلّت النتائج أن 50%من العينات كانت مخالفة للمواصفة القياسية السورية من حيـث نـسبة الملح التي راوحت من (2.1-3.4 %) كما بينت النتائج الميكروبيولوجية خلو العينات المدروسة جميعها من الـ Salmonella ، و عدم وجود أي مخالفة بالنسبة إلى بكتريا aureus.Staph ، كما بينت النتـائج أن 5.37 %من العينات كانت مخالفة للمواصفة القياسية السورية من حيث عدد الكوليفورم و 10 % مـن العينات بالنسبة إلى بكتيريا coli .E .
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 from 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.
Artificial intelligence review:
Research summary
تُجرى هذه الدراسة في كلية الزراعة (قسم علوم الأغذية، جامعة دمشق) بهدف تقييم جبن الشركس من خلال تحديد بعض الخصائص الكيميائية والميكروبية لـ 40 عينة تم جمعها عشوائيًا من أماكن مختلفة في دمشق وضواحيها. أظهرت النتائج تغيرات كبيرة في الخصائص الكيميائية حيث تراوحت الحموضة بين (0.25 - 0.54%)، ومحتوى الرطوبة بين (38 - 56%)، والمادة الجافة الكلية بين (44 - 62.7%). كما أظهرت النتائج أن جميع العينات رفضت وفقًا للمعيار السوري العادي لمحتوى الدهون في المادة الجافة (20 - 33%). نصف العينات رفضت لمحتواها من كلوريد الصوديوم الذي تراوح بين (1.2 - 4.3%). كما أظهرت النتائج أن العينات كانت خالية من السالمونيلا ولم يكن هناك رفض لوجود المكورات العنقودية الذهبية، ولكن 37.5% و 10% من العينات رفضت وفقًا للمعيار السوري العادي لمحتوى القولونيات والإشريكية القولونية على التوالي.
Critical review
دراسة نقدية: تُعد هذه الدراسة خطوة مهمة نحو فهم الخصائص الكيميائية والميكروبية لجبن الشركس، ولكن هناك بعض النقاط التي يمكن تحسينها. أولاً، كان من الممكن توسيع نطاق العينات لتشمل مناطق جغرافية أوسع لضمان تمثيل أفضل للنتائج. ثانيًا، كان من الممكن تضمين تحليل أعمق للعوامل التي تؤثر على الخصائص الكيميائية والميكروبية للجبن، مثل طرق التصنيع وظروف التخزين. أخيرًا، كان من الممكن تقديم توصيات عملية لتحسين جودة الجبن بناءً على النتائج التي تم الحصول عليها.
Questions related to the research
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ما هي نطاقات الحموضة التي وجدت في عينات جبن الشركس؟
تراوحت الحموضة بين 0.25% و 0.54%.
-
ما هي نسبة العينات التي رفضت لمحتواها من كلوريد الصوديوم؟
رفضت 50% من العينات لمحتواها من كلوريد الصوديوم الذي تراوح بين 1.2% و 4.3%.
-
هل كانت العينات خالية من السالمونيلا؟
نعم، أظهرت النتائج أن العينات كانت خالية من السالمونيلا.
-
ما هي نسبة العينات التي رفضت لمحتواها من القولونيات؟
رفضت 37.5% من العينات لمحتواها من القولونيات.
References used
AOAC Association of Official Analytical Chemists. (2002). Official Methods of Analysis 17th ed., Margland : AOAC International
Arispe, I. and Westhoff, D. (1984). Venezuelan white cheese: composition and quality. J. Food Protect. 47,27-35
Bishop, J. R. and White, C. H. (1985). Estimation of potential shelf life of cottage cheese utilizing bacterial numbers and metabolites, J. Food Prot. 48, 1054-1057
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chemical and microbial properties of Akkawi cheese in Syria. Thirty samples of
Akkawi Cheese collec
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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
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collected, from different parts of the Syrian coast which are famous for its
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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
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This study indicated that all the pies contain a high percentage of fat [the lowest in chard
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7.82 mg / 100 g).
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which were the most balanced in terms of components, making it the best type of pies in
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saponification value, in order to classify it among the other known edible oils
thenafter compare the oil composition with the oils of other Pistacia species.
The fruit of P.atlantica appears to be rich in oil. The major fatty acid in the
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content of unsaturated FA (oleic + linoleic = 72%). The oil can be classified as
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content (50-48%) which may constitute an important property against certain
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