Document Type : Original research paper
Authors
1
Department of Food Science & Technology, Faculty of Agriculture, Tanta University, Egypt
2
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
Abstract
Ras cheese is manufactured from only raw milk and it is ripening in unhygienic conditions that caused grow the pathogenic bacteria, molds, and yeasts. Therefore, in this survey study, Some chemical, Physiochemical and microbiological analysis were conducted of Ras cheese in Egyptian Delta Governorates. The average of moisture content was 35.57% In addition; the average of Fat and protein % in all samples were 33.53 % and 23.27% respectively with no significant differences. Ash and salt content of all samples were 4.23 and 3.56% respectively. Physical hazards were also measured and listed. Moreover, Biogenic amines including Histamine, Tyramine, Putrescine, and Cadaverine are 50.2, 757.9, 56.38, and 70.4 mg/kg respectively with highly significant different between the tested samples and high level than limits. Aflatoxin M1 average was 51.46 ng/kg in 60 % of samples, these values were higher than The European Union limit (25 ng/kg). Heavy metals, Pesticides and progesterone residues were detected, and appeared higher values in most samples than limits. The microbial analysis of TBC, yeast & mold, and Coliform were higher than Egyptian standards. In most, samples some pathogenic bacteria including Bacillus cereus, Clostridium sp., Salmonella sp., Campylobacter sp., Staphylococcus aureus, and Listeria monocytogenes were determined with unallowable numbers. Finally, we recommended using of HACCP and Good Manufacturing and hygiene practices to reduce hazards and produce safe Ras cheese.
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