Microbial Safety of Artisanal Dairy Products in Comparison with Egyptian Specifications

Gebril, Eman A.; El-Makarem, Hussein S. Abo; Amer, Amr

doi:10.5455/ajvs.64619

Cited by 1 publication

(1 citation statement)

References 17 publications

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“…Artisanal dairy products are those manufactured with traditional techniques using raw milk without heat treatment or the addition of selected starter cultures [1]. Cheese is a dairy product in which casein, fats, and other milk nutritional compounds remain in the curd, and the main goal of cheese making is to preserve the nutritional components in nonspoiling conditions without losing the desired flavour [2,3], and cheese comes in a wide variety of flavours, textures, and designs from around the globe [4].…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of Braided Cheese (Gibna mudaffara) made from raw milk with the addition of starter culture during the ripening period

Mohamed Osman Mohamed Abdalla

2024

World J. Bio. Pharm. Health Sci.

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The purpose of this study was to see what effect adding starter culture to raw milk had on the physicochemical, microbiological, and sensory properties of braided cheese (Gibna mudaffara). The raw milk was warmed to 45°C before adding 2% w/v starter culture to the first treatment (T1) and no starter culture to the second treatment (T2). Both treatments contained sodium chloride (2% w/w) and rennet powder (1.3 gm/50 L milk). After manufacturing, the cheese was kept in the whey at 4°C for 45 days. At 1, 15, 30, and 45-day intervals, physicochemical, microbiological, and sensory characteristics were assessed. Results revealed that protein (18.21%), total solids (50.27%), ash (7.29%), and titratable acidity (0.65%) were found to be high in T1 cheese, while fat (19.66%) and moisture (48.97%) were found to be high in T2. The ripening period had a significant (P<0.001) effect on all physicochemical characteristics except fat. T2 cheese had high counts of total viable bacteria [TVB] (log10 6.60 cfu/g), Staphylococcus aureus (log10 2.35 cfu/g), Escherichia coli (log10 2.01 cfu/g), and yeasts and moulds (log10 5.91 cfu/g). In T1 cheese, all microbes under study decreased significantly as the ripening period progressed, whereas in T2 cheese, all microbes decreased during ripening except TVBC. T2 cheese scored higher on colour, flavour, and overall acceptability, while T1 cheese scored higher on taste and body. All sensory properties of both cheeses were significantly affected by the ripening period. This study concluded that heat treatment and adding the starter culture is required for the production of safe and high-quality braided cheese.

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Section: Introductionmentioning

confidence: 99%

Quality evaluation of Braided Cheese (Gibna mudaffara) made from raw milk with the addition of starter culture during the ripening period

Mohamed Osman Mohamed Abdalla

2024

World J. Bio. Pharm. Health Sci.

View full text Add to dashboard Cite

show abstract

Microbial Safety of Artisanal Dairy Products in Comparison with Egyptian Specifications

Cited by 1 publication

References 17 publications

Quality evaluation of Braided Cheese (Gibna mudaffara) made from raw milk with the addition of starter culture during the ripening period

Quality evaluation of Braided Cheese (Gibna mudaffara) made from raw milk with the addition of starter culture during the ripening period

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