الفهرس 
cover page title in englishOnly 14 pages are availabe for public view
 |  | from | 97 |  |  |
| | | from | 97 | | |
Abstract
One hundred random samples of locally manufactured Mozzarella cheese (50 packed and 50 from unpacked) were collected from groceries and supermarkets at Kafr El-Sheikh and Alexandria provinces. The cheese samples were obtained as sold to the public and collected clean and sterile containers. The samples were transferred as soon as possible to the laboratory with a minimum of delay to be examined. 7.1. Compositional quality of locally manufactured of Mozzarella cheese samples 7.1.1. Moisture content The mean value of Moisture content of packed and unpacked examined Mozzarella cheese samples were 66.91 ± 3.37 and 69.34 ± 2.41%, respectively. All the examined Mozzarella cheese samples exceeded the permissible limit for moisture content (not more than 54%) stipulated by ES: (1008-14 /2005) 7.1.2. Fat/ dry matter% The mean value of Fat/DM percent of packed and unpacked examined Mozzarella cheese samples were 51.49 ± 6.07 and 48.13 ± 5.43%, respectively. All the examined Mozzarella cheese samples were within the permissible limit (not less than 45%) stated by ES: (1008- 14 /2005) 7.1.3. Protein content The mean value of protein content of packed and unpacked examined Mozzarella cheese samples were 9.81 ± 1.98 and 8.65 ± 1.77 %, respectively. According to ES :( 1008-14 /2005) which stipulated that the protein content of Mozzarella cheese should not be less than 10%. 18 % and 22 % of locally manufactured Mozzarella cheese samples from packed and unpacked, respectively failed to confirm this limit 7.1.4. Lactose content The mean value of Lactose content of packed and unpacked examined Mozzarella cheese samples were 7.46 ± 1.29 and 6.26 ± 1.26, respectively. According to Egyptian standard (1008-14 /2005) which stated that lactose content of Mozzarella cheese should be not less than 4.5 %. All packed samples were complied with this limit while only one (2%) samples of unpacked cheese not comply with ES 7.1.5. Acidity percent: The mean value of acidity percent of all examined packed and unpacked Mozzarella cheese samples were 1.40 ± 0.23and 1.43 ± 0.29, respectively 7.2. Microbiological evaluation of examined locally manufactured Mozzarella cheese: 7.2.1. Coliforms count: The mean value of Coliforms log count in packed and unpacked examined Mozzarella cheese samples were 3.42 ± 0.65 and 3.75 ± 0.53(cfu/g), respectively. According to ES: (1008-14 /2005) which stipulated that Coliforms count in Mozzarella cheese should not be more than 10 cells/gm. 74 % and 78 % from packed and unpacked samples, respectively were not complied with this limit. 7.2.2. Isolated Coliforms from the examined dairy products: The most prevalent coliforms isolated from the examined packed and unpacked locally manufactured Mozzarella cheese were 5 (12.5%) and 6 (13.33%) Citrobacter diversus, 8 (20%) and 7 (15.56%) Citrobacter freundii, 6 (15%) and 7 (15.56%) Enterobacter aerogenes, 4 (10%) and 6 (13.33%) Enterobacter cloacae, 8 (20%) and 5 (11.11%), Escherichia coli, 6 (15%) and 9 (20%) Klebsiella pneumonia, 3 (7.5%) and 5 (11.11%) and Klebsiella oxytoca, respectively 7.2.3. Staphylococcus aureus count The mean value of Staphylococcus aureus log count of packed and unpacked of examined Mozzarella cheese samples were of 2.85 ± 0.47 and 3.09 ± 0.54(cfu/g), respectively 70 % and 76 % of examined Mozzarella cheese examined samples, respectively failed to comply with Egyptian standard (1008-14 /2005) for S. aureus count in Mozzarella cheese (Mozzarella cheese should be free from S. aureus) 7.2.4. Yeast count: The mean value of yeast log count of packed and unpacked of examined Mozzarella cheese samples were 3.90 ± 0.43 and 4.01 ± 0.45(cfu/g), respectively. Examined samples of Mozzarella cheese which complied with Egyptian standard, (1008-14 /2005) for yeast count were 25 (50%), 17 (34%) while that not comply with Egyptian standard were 25 (50%), 33 (66%), respectively 7.2.5. Isolated Yeast from the examined dairy products: The most prevalent yeasts isolated from the examined packed and unpacked locally manufactured Mozzarella cheese were 8 (26.57%) and 10 (25%) Candida albicans, 2 (7.14%), 5 (12.5%) Candida parapsillosis, 4 (14.28%) and 6 (15%) Candida tropicalis 2 (7.14%) and 3 (7.5%) Cryptococcus neoformans, 3 (10.71%) and 4(10%) Debaryozyma hansenii, 2 (7.14%) and 3 (7.5%) Geotrichum candidum, 3(10.71%) and 4 (10%) Rhodotorula glutinis, 4 (14.28%) and 5(12.5%) and Rhodotorula rubra, respectively. 7.2.6. Mould count: The mean values of mould log count of packed and unpacked examined Mozzarella cheese samples were 2.49 ± 0.37 and 2.79 ± 0.39(cfu/g), respectively. Examined samples of Mozzarella cheese which complied with Egyptian standard, (1008-14 /2005) for mould count were 27 (54%) and 20 (40%) while that not comply with Egyptian standard were 23 (46%) and 30(60%), respectively 7.2.7. Isolated mould from the examined dairy products: The most prevalent Mould isolated from the examined packed and unpacked locally manufactured Mozzarella cheese were 5 (16.67%) and 8(20%) Alternaria alternaria , 6(20%) and 8 (20%) Aspergillus flavus, 2 (6.67%) and 2 (5%) Aspergillus fumigatus, 7 (23.33%) and10 (25%) Aspergillus niger , 3 (10%) and 2 (5%) Cladosporium spp , 1(3.33%) and 2 (5%) Mucor spp , 5 (16.67%) and 6(15%) Penicillium spp., 1 (3.33%) and 2 (5%) Rhizopus spp , respectively .