Quality evaluation of some dairy products

Abstract EN

This work was carried out to evaluate the quality of some dairy products in Kafrelsheikh governorate.

One hundred samples, fifty each of UHT milk, Kariesh cheese, were collected randomly from small dairies and supermarkets in different localities at Kafrelsheikh Governorate.

For UHT milk sensory examination the result reveals that all samples were good fat percent ranged from 2.1 %- 4.1 % with a mean 3.3 % + 0.08.

Bacteriological examination anaerobic bacterial count the examination reveals that all samples were negative for anerobes.

Total Psychotropic count the examination reveals that all samples were negative for Psychrotrophes.

Total thermoduric count the incidence was 10 % while the count was ranged from 10-20 with a mean of 12 + 1.99.

For Kariesh cheese sensory examination each sample was subjected for sensory examination for flavor, texture, color and appearance.The fat content: which ranged from 2.5 %-4.12 %with a mean of 2.13 % + 0.053.

pH value ranged from 4.12-4.3 with a mean 4.2 + 0.007.

Bacteriological examination total anaerobic count the examination reveals that all samples were negative for anerobes.

Total coliform count.

(MPN / ml) ranged from 9 x 102 to 2.4 x 105 with a mean of 6.23 x 104 + 1.1 x 104 Staphylococcus count was ranged from1.5 x 104 to 28 x 105 with a mean of 8.3 x 105 + 1.12 x 105.

: staph.

aurous was detected only in13 samples with 26 %.-Out of 50 collected Staphylococcus aureus colony only 27 were coagulase + (54 %) and 23 were coagulase negative (46 %).