Document Type : Original papers
Authors
1
Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University
2
Aswan
3
Dairy Science and Technology Department, Faculty of Agriculture, New-Valley University
Abstract
Food safety concerns in the dairy industry fall into two main categories: microbiological and chemical hazards. The present study was performed to investigate the chemical and microbiological quality of raw cow milk, yoghurt, Kareish cheese, and Domiati cheese purchased from three regions within Aswan Governorate. The obtained results revealed that cow milk exhibited total solids content (11.15 g/100 g) and acidity (0.22% as lactic acid), along with lower fat (2.85 g/100 g) and protein levels (2.90 g/100 g). Additionally, the carbohydrate and ash contents were 4.60 g/100 g and 0.80 g/100 g, respectively, within their standard specifications. The total solids, salt, and acidity levels in Kareish cheese, and Domiati cheese were within the standard limits; however, acidity was notably elevated in most regions. Yoghurt was normal in total solids and lower in fat than legal standards (2.53 g/100 g) in all areas. Furthermore, carbohydrates did not exist in standard specifications of yoghurt, Kareish cheese, and Domiati cheese. The total bacterial counts were recorded as 7.12, 6.09, 4.15, and 3.90 log CFU/g for raw cow milk, yoghurt, Kareish cheese, and Domiati cheese, respectively. All samples contained coliform bacteria, with raw milk displaying the highest count at 4.25 log CFU/g. Mold and yeasts were also presented in all samples, with Kareish cheese exhibiting particularly high levels. Therefore, it was concluded that the microbial quality of raw cow milk and dairy products marketed in the study area was poor, and this suggests the need for improved hygienic practices at all levels of milk processing.
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