الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
 |  | from | 135 |  |  |
| | | from | 135 | | |
Abstract
One hundred and fifty samples of kareish cheese, cream and ice cream (50 of each) were collected from dairy shops and groceries at El-Behera Province. The samples were obtained as sold to the public and transferred as soon as possible to the laboratory to be examined. All samples were examined organoleptically before being subjected to some chemical and microbiological examinations to ensure that the samples were apparently fit for consumption.
The results can be summarized as follows:
1. Compositional quality tests:
1.1. Kareish cheese:
-Acidity percent: The mean value of acidity percent in examined kareish cheese samples was 0.77±0.032.
-Moisture content: The mean value of moisture percent in examined kareish cheese samples was 58.72±1.57.
-Sodium chloride content: The mean value of Sodium chloride in examined kareish cheese samples was 5.19±0.134.
1.2. Cream:
Acidity percent: The mean value of acidity percent in examined cream samples was 0.81±0.068.
1.3. Ice cream:
-Methylene blue reduction test: There were 24% of samples had grade I, 50% of samples had grade II, 20% of samples had grade III, and 6% of samples had grade IV.
-Melt point: The mean time of melt point for examined ice cream samples was 12.14±0.75.
2. Microbiological examination:
2.1.Staphylococci:
The mean values of Staphylococci in examined kareish cheese, cream and ice cream samples were 2.45x103±3.03x102, 5.82x103±1.1x103 and 2.70x103±2.89x102 respectively.
The incidence of Staphylococci in examined kareish cheese samples were Staphylococcus aureus 12(24%), Staphylococcus intermedius 8(16%) and Saprophytic Staphylococci 6(12%).
The incidence of Staphylococci in examined cream samples were Staphylococcus aureus 10(20%), Staphylococcus intermedius 20 (40%) and Saprophytic Staphylococci 18(36%).
The incidence of Staphylococci in examined ice cream samples were Staphylococcus aureus 20(40%), Staphylococcus intermedius 12(24%) and Saprophytic Staphylococci 10(20%).
2.2. Enterobacteriaceae:
The mean values of Enterobacteriaceae in examined kareish cheese, cream and ice cream samples were 1.25x104±1.72x103, 5.27x104±1.11x104 and 6.65x103±1.13x103 respectively.
The incidence of enteric groups in examined kareish cheese samples were identified as E.coli 15(30%), Enterobacter aerogens 8(16%), Enterobacter cloaca 2(4%), Enterobacter agglomerans 3(6%), Klebsiella oxytoca 3(6%), Klebsiella pneumonae 3(6%), Edwardsiella hoshinae 2(4%), Edwardsiella Tarda 2(4%), Shigella dysentrae 2(4%), Shigella boydii 2(4%), Citrobacter freundii 3(6%), Proteus mirabilis 2(4%), and Citrobacter diversus 2(4%).
The incidence of enteric groups in examined cream samples were identified as E.coli 15(30%), Enterobacter aerogens 2(4%), Enterobacter cloaca 3(6%), Enterobacter geraviae 3(6%), Klebsiella oxytoca 2(4%), Klebsiella pneumonae 4(8%), Edwardsiella hoshinae 3(6%), Edwardsiella Tarda 2(4%), Shigella dysentrae 2(4%), proteus vulgaris 3(6%), Citrobacter freundii 3(6%), Proteus mirabilis 2(4%), Enterobacter intermedium 2(4%),Edwardsiella ictaluri 1(2%) and Citrobacter diversus 2(4%).
The incidence of enteric groups in examined ice cream samples were identified as E.coli 14(28%), Klebsiella pneumonae 2(4%), Edwardsiella Tarda 4(8%), Shigella sonnei 3(6%), proteus vulgaris 4(8%), Proteus mirabilis 4(8%), Klebsiella oxytoca 5(10%), Edwardsiella ictaluri 2(4%) and Citrobacter diversus 4(8%).
2.3. Enterococci:
The mean values of Enterococci in examined kareish cheese, cream and ice cream sample were 2.73x104±4.15x103, 5.99x104±7.31x103 and 2.71x104±3.24x103 respectively.
The incidence of enterococci in examined kareish cheese, cream and ice cream samples were 76, 98 and 62%, respectively.
The mean values of Streptococcus faecalis in examined kareish cheese, cream and ice cream samples 1.75x103±3.4x103, 3.14x104±3.29x103 and 1.71x104±2.38x103 respectively.
The incidence of Streptococcus faecalis in examined kareish cheese, cream and ice cream samples were 774, 98 and 60%, respectively.
The mean values of Streptococcus faecium in examined kareish cheese, cream and ice cream samples were 1.98 x104 ± 7.48x103, 3.22x104±1.67x103 and 1.05x104±1.84x103 respectively.
The incidence of Streptococcus faecium in examined kareish cheese, cream and ice cream samples were 82, 67 and 62%, respectively.
2.4. Yeasts and Moulds:
The mean values of yeasts in examined kareish cheese, cream and ice cream samples were 9.23x103±8.94x102, 8.59x103±1.42x103 and 4.66x103±3.99x102 respectively.
The incidence of Total yeasts in examined kareish cheese, cream and ice cream samples were 78, 74 and 60%, respectively.
The mean values of moulds in examined kareish cheese, cream and ice cream samples were 2.92x103±3.66x102, 2.25x103±2.50x102 and 5.09x103±2.26x103 respectively.
The incidence of Total moulds in examined kareish cheese, cream and ice cream samples were 26, 8 and 22%, respectively.
The minimal concentration of Aflatoxins secreted from isolated moulds in examined kareish cheese and ice cream samples (10 samples of each) were 8 and 3 ppb, with a maximal value of 18 and 16 ppb, the mean values for this mycotoxin concentrations in examined kareish cheese and ice cream samples were 12.60±1.93 and 8.80±2.51 respectively. While cream examined samples revealed no mycotoxin detection.