الفهرس 
Quality Evaluation of Locally Manufactured Cheese in the New Valley GovernorateOnly 14 pages are availabe for public view
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Abstract
Two hundred random samples of Domiati cheese, Fresh kareish cheese, Pickled kareish cheese and Mish cheese locally manufactured in ,El-Dakhla city, the New Valley Governorate (50 each) were collected and examined for its organoleptic, chemical and microbiological quality.
1- Domiati cheese:
All the examined Domiati cheese samples (100%) was good for flavour, body, texture, appearance and color. The average acidity % and Sodium chloride % was 0.102 and 4.65, respectively. The average total bacterial count was 3.1×107CFU/g, while the average count of total coliforms , fecal coliforms, Enterococci, Staph.aureus and total yeast and mold counts were 1.7×106, 1.1×105 , 3.4×107, 7.6×106 and 9.3×106 CFU/g in 100, 84, 100 and 100 % of the examined samples, respectively, while anaerobes could be detected in 70% of the samples.
2- Fresh kareish samples:
In the examined fresh kareish samples 90% had good flavour and 10% fair (bitter) , 84% of the samples with good body and texture and 16% fair(hard). Also, 88% of the samples had good appearance and color, 12% poor(slimy). The average acidity % and sodium chloride % was 0.32 and 0.412, respectively. Also, The average total plate count, total coliforms , fecal coliforms, Enterococci, Staph.aureus, total yeast and mold counts were 2.1×107, 3.7×105 , 1.5×104, 5.8×106, 7.2×105 and 3.7×106 CFU/g in 100, 84, 72, 100, 90 and 94%, respectively. Anaerobes were detected in 66% of the examined samples
3- Pickled kareish cheese:
All the examined pickled kareish cheese (100%) had good flavour , appearance and color, while 94% of the samples had good body and texture and 6% had poor body and texture (very hard). The average acidity % and Sodium chloride % was 0.312 and 13.96%, respectively. The average total plate count, Enterococci and total yeast and mold counts were 1.6×103, 1×103 and 5.2×103 CFU/g in 100, 18 and 56% of the examined samples, while anaerobes were detected in 96% of the samples. All the examined pickled kareish samples were free from total coliforms, fecal coliforms and Staph.aureus.
4- Mish cheese:
In the examined mish cheese samples, 80% of the samples had good flavour and 20% fair. 92% of the examined samples were with good body texture and 8% fair. While, appearance and color was 90% good and 10% poor. The average acidity and Sodium chloride % was 0.78 and 10.78%, respectively. Total coliforms, fecal coliforms and Staph.aureus were not detected in all examined mish samples , while the average total plate count, Enterococci and total yeast and mold counts were1.3×103, 2.1×103 and 4.7×104 CFU/g in 100, 26 and 68%, respectively. Anaerobes could be detected in 30% of the examined mish cheese samples.
Quality improvement of kareish cheese:
Improvment of fresh kareish cheese by addition of 3% vinegar, 3% lemon juice as organic acids and by boiled skimmed milk in was confirmed.
Also worth mentioning that Staph.aureus was not detected in all the examined samples (control and tested improved samples).
In fresh kareish cheese with 3% vinegar, the microbiological examnination revealed that the average total bacterial count, total coliforms, fecal coliforms and Enterococci count were 1.4×106, 1.2×104, 1×104and 1.5×106 CFU/g with reduction percentage 91, 95.2, 95.2 and 62.5%, respectively from the control samples. Yeast and mold could not detected in the tested samples.
While, in fresh kareish samples with 3%lemon juice, the average total bacterial count, total coliforms, fecal coliforms and Enterococci counts were 2.7×106, 1.9×105, 1.5×105 and 1.2×106 CFU/g with reduction % 85.4, 24, 28.5 and 70%, respectively from the control sample. The average yeast and mold counts was 1.7×104 CFU/g with reduction 83%.
Fresh kareish cheese samples made from boiled skimmed milk had an average counts of total bacterial count, Enterococci and yeast and mold 1.3×103 , 2×103 and 3×104 CFU/g with reduction % 99.9, 99.9 and 70%, respectively from the control sample. While total coliforms and fecal coliforms could not be detected with 100% reduction.