Chemical and Microbiological Studies on Some Home Made Dairy Products

Abstract

Kareish cheese, Laban Rayeb and cheese whey are the important byproducts of rural dairy industries. 30 samples of each had been collected from farmers (makers) house in some villages in Qena Gavemorate and examined for the chemical and microbiological characteristics.

Part !-Chemical analysis of Kareish cheese, Laban Rayeb and whey samples: Samples were analyzed for their content of moisture, total solids,

protein, fat, salt, ash, acidity and pH.

(1) Moisture content

The main value of moisture content in Kareish cheese Laban Rayeb and whey samples was 73.66±5.52, 89.49±0.69 and 89.1±3.48%, respectively. While the coefficient of variability between samples was 7.5, 0.77 and 3.91, respectively. Differences between samples mainly due to the adopted methods, the addition of different amounts of salt and the original milk.

(2) Total solids content The averages of total solids in Kareish cheese, Laban Rayeb and whey samples were 26.33±5.52, 10.49±0.68 and 10.57±2.84% with coefficient of variability of20.97, 6.54 and 26.88, respectively.