Chemical, Microbiological and Sensory Evaluations of Some Imported Hard Cheese Semi-Hard Cheese

Document Type : Original Article

Authors

1 Food Science Dept., Fac. of Agric., Damietta University, Damietta, Egypt

2 Department of Agricultural Biotechnology, Faculty of Agriculture, Damietta University, Egypt

Abstract

Five different samples (three replicates) of imported hard cheese and semi-hard cheese (Roquefort, Gouda, Edam, Cheddar and Lugriri cheese) were collected from different sources of Port Said Governorate. Microbiological, chemical, and sensory evaluations were conducted. The highest value of total bacteria count was 3105 cfu/g, and the lowest value was 585 cfu/g in Gruyere (Lugriri) cheese and Cheddar cheese, respectively. The highest value of the total count of fungi was 15000 cfu/g in Edam cheese and the lowest value was 125 cfu/g in Roquefort and Cheddar cheese. Coliform found in all samples, except Roquefort cheese. Also, Salmonella and Shigella did not found in all samples. All cheese samples did not contain Staphylococcus or Clostridium. In regard to chemical composition, pH was varied from 5.90 to 4.89 for Roquefort and Edam cheese, respectively. The lowest value of salt percentage was 1.52 and 1.42 in red cheddar cheese and Lugriri, respectively. Fat varied from 34.98% to 21.22% in Lugriri and Gouda cheese, respectively. The highest value of moisture was recorded at 52.85% in Gouda cheese and the lowest value was 35.87% in Lugriri cheese. The highest value of protein was in Lugriri cheese (28.95%), and the lowest value was in Roquefort cheese (20.01%). The highest percentage of lactose was found in Lugriri cheese, and the lowest percentage of lactose was found in Edam cheese being 2.61% and 1.08%, respectively

Keywords

Damietta Journal of Agricultural Sciences
Volume 2, Issue 1
January 2023
Pages 31-35

Files

Share

How to cite

Statistics