Chemical and Bacteriological Evaluation of White Full Cream packed and Unpacked Soft Cheese

Document Type : Scientific and Research

Authors

1 Food Hyagine dep. Animal Health Research Institute, Tanta(Lab)

2 Biochemistry dep. Animal Health Research Institute, Dokki (AHRI)

Abstract

The aim of This work to evaluate chemical composition and bacteriological contamination of white full cream soft cheese. Twinty random samples of packed and unpacked (10 of each) white soft cheese were collected from different local markets at Kafr El Zayat cit,(EL-Gharbia Gov.), there were decreasing in protein content, volatile fatty acids and calcium % in unpacked white soft cheese with mean values (14.8 ± 1.9, 1.1 ± 0.03 and 7.4 ± 0.06) when comparison with mean values of packed soft white cheese ( 20.12 ±1.2, 1.7 ± 0.08 and 7.6 ± 0.04) respectively. The bacteriological examination revealed that there were a significance increase in total bacterial count, the Enterobacteriaceae, coliform count and staphylococci count in unpacked white soft cheese with mean values (7×105 ± 0.18, 3.12 ×103 ± 0.45, 1.27× 103 ± 0.1 and 3.44 ×103 ± 0.23) when comparison with mean values of packed soft cheese ( 3×103 ± 0.28, 2.05× 102 ±0.37, 1.42×102 ± 0.29 and 1.15×102 ± 0.26) respectively. Serological typing of E. coli strains of which isolated from unpacked soft white cheese in a percentages of 1% was belonged to O119 : K 69 (B19). No any samples examined was positive to staphylococcus aureus. The microbiological finding showed the presence of high counts of micro-organisms investigation and poor hygienic quality. 

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