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Study of Some Chemical and Microbial Properties of Cherkes Cheese

دراسة بعض الخصائص الكيميائية و الميكروبية للجبنة الشركسية

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 Publication date 2010
and research's language is العربية
 Created by Shamra Editor




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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.


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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
  1. ما هي نطاقات الحموضة التي وجدت في عينات جبن الشركس؟

    تراوحت الحموضة بين 0.25% و 0.54%.

  2. 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%.

  3. هل كانت العينات خالية من السالمونيلا؟

    نعم، أظهرت النتائج أن العينات كانت خالية من السالمونيلا.

  4. 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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