Abd El- Rahim, A. (2019). Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets. Journal of Food and Dairy Sciences, 10(12), 509-514. doi: 10.21608/jfds.2019.77370
A. Abd El- Rahim. "Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets". Journal of Food and Dairy Sciences, 10, 12, 2019, 509-514. doi: 10.21608/jfds.2019.77370
Abd El- Rahim, A. (2019). 'Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets', Journal of Food and Dairy Sciences, 10(12), pp. 509-514. doi: 10.21608/jfds.2019.77370
Abd El- Rahim, A. Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets. Journal of Food and Dairy Sciences, 2019; 10(12): 509-514. doi: 10.21608/jfds.2019.77370
Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets
Eight blue-veined type cheeses (one domestic, seven imported Roquefort cheeses) were examined. Results showed that, % of fat and fat in dry matter ranged between (29 to 36) and (52.51 to 64.96), respectively. Moisture and total solids contents ranging between (39.44 to 45.02) and (54.98 to 60.56) respectively, while soluble nitrogen and amino nitrogen, were (42.51 and 50.48), (18.21 to 22.00) respectively. Total protein and its percentage in the dry matter, the results ranging between (18.66 to 23.00) and (31.22 to 43.60) respectively. the concentrations of both tyrosine and tryptophan acids ranged from (0.36 to 0.44) and (0.42 to 0.55). free fatty acids and volatile fatty acids, ranged from (33.00 to 70.00) and (15.00 to 42.00) . The microbial load ranged between (2.3 x 10 5 to 18.5 x 10 5). While fungi and yeasts ranged between (14.5 x 10 5 to 150.1 x 10 5) cfu. Coliform bacteria group and the anaerobic spore former bacteria had not been detected in all investigated cheese samples. study showed that the presence of roquefortin C in all cheese samples with a range of (1.9 to 5.21) with an average of 3.58, and the cheese samples number 3, 7, and 8 contained benicelic acid and were not detected in the rest of the samples, while the study confirmed that all samples, were completely devoid of both aflatoxin G1, M1, B2, and B2.
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