Z. El-deen, A., Abd El-Rahim, A., El-Gazzar, F., Ossman, D., Mahmoud, G. (2020). Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط.. Journal of Food and Dairy Sciences, 11(6), 165-169. doi: 10.21608/jfds.2020.106386
Azza H. Z. El-deen; A. M. Abd El-Rahim; F. E. El-Gazzar; Dina M. Ossman; Ghada A. Mahmoud. "Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط.". Journal of Food and Dairy Sciences, 11, 6, 2020, 165-169. doi: 10.21608/jfds.2020.106386
Z. El-deen, A., Abd El-Rahim, A., El-Gazzar, F., Ossman, D., Mahmoud, G. (2020). 'Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط.', Journal of Food and Dairy Sciences, 11(6), pp. 165-169. doi: 10.21608/jfds.2020.106386
Z. El-deen, A., Abd El-Rahim, A., El-Gazzar, F., Ossman, D., Mahmoud, G. Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط.. Journal of Food and Dairy Sciences, 2020; 11(6): 165-169. doi: 10.21608/jfds.2020.106386
Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط.
11Dairy Science Department –Faculty of Agriculure Assiut University.
2Dairy Science Department –Faculty of Agriculure Assiut University.
3Plant and Microbiology Department –Faculty of Science Assiut University.
Abstract
Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiut city. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 – 0.81) and (0.27-0.97) for titratable acidity, (3- 7.3), (3.0-4.7) and (1.00- 35.00) for fat contents, (0.47-0.60–), (0.70-0.83) and (2.05-3.7) for total nitrogen (TN%), (0.28-0.45), (0.011-0.029 ) and( 0.014-1.33 ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16- 0.31) and (2.34 – 9.56) for salt contents and ( 0.40 -1.05) , ( 0.70 – 0.89) and ( 2.5 – 7.52) for ash contents of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were (2.25×105 - 5.25× 107), (4.9 ×105 - 7.25× 107) and ( 4.1 ×105 - 18.75× 107), molds & yeasts ( 1×102 - 45×102 ),( 1×102 - 40×102 )and ( 1×102- 17×102 ) for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that, most of the investigated samples were free from coliform bacteria except for raw milk.
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