QUALITY ASSURANCE AND SAFETY OF RAS CHEESE
MOUSTAFA ABD ALLA AHMED HASSAN;
Abstract
1. A significant different in chemical composition, chemical contaminants, microbiological assessment and sensory evaluation of Ras cheese samples, but some samples are similar in some components.
2. The chemical composition do not comply with the Egyptian standards(1007-5/2005), all samples were contaminated with Chlopyrifos, Progesterone and Bacillus cereus, Clostridium spp. and Staphylococcus aureus, and yeast&mold, and Coliform, 33.3 % of the samples were contaminated with Chlorfluazuron, Malthion, Deltamethrin and Ortho-Phenyl-Phenol. 50 % of the same samples were contaminated with Salmonella spp. The results indicate a major contaminations with zinc and iron.
3. Egyptian Standards (1007-5/2005) does not identify minimum limits for salt, pH values in cheese, physical hazards (debris, sand, plastic and hair), ash content, total aerobic mesophilic bacteria and Lactococcus counts.
4. The most cheese samples comply with the Egyptian standard(1007-5/2005), regarding lead, copper and aluminum, Listeria sp. and Campylobacter sp. Nitrates and nitrites are not added during Ras cheese processing, on the other hand, Lufenuron, Cyfluthrin, Fluazifop -P-butyl and Chlorprophamwere not detected in all cheese samples
5. The organoleptic properties of Ras cheese samples were grouped into three grades according to their score points namely Good, Medium and Inferior.Only one sample had obtained less than 75 point, i.e. subjected as inferior grade. Three samples were subjected as (good) with a recorded of 85 points or above.
Part 2: Developing of food safety and quality plans.
1. The Egyptian Standards require dairy processing facility to control potential food safety hazards by implementing a sound food safety system (e.g. HACCP, ISO 22000, GFSI, BEC and SQF).
2. Physicochemical and biological parameters as well as sensorial characteristics have been established for obtaining
2. The chemical composition do not comply with the Egyptian standards(1007-5/2005), all samples were contaminated with Chlopyrifos, Progesterone and Bacillus cereus, Clostridium spp. and Staphylococcus aureus, and yeast&mold, and Coliform, 33.3 % of the samples were contaminated with Chlorfluazuron, Malthion, Deltamethrin and Ortho-Phenyl-Phenol. 50 % of the same samples were contaminated with Salmonella spp. The results indicate a major contaminations with zinc and iron.
3. Egyptian Standards (1007-5/2005) does not identify minimum limits for salt, pH values in cheese, physical hazards (debris, sand, plastic and hair), ash content, total aerobic mesophilic bacteria and Lactococcus counts.
4. The most cheese samples comply with the Egyptian standard(1007-5/2005), regarding lead, copper and aluminum, Listeria sp. and Campylobacter sp. Nitrates and nitrites are not added during Ras cheese processing, on the other hand, Lufenuron, Cyfluthrin, Fluazifop -P-butyl and Chlorprophamwere not detected in all cheese samples
5. The organoleptic properties of Ras cheese samples were grouped into three grades according to their score points namely Good, Medium and Inferior.Only one sample had obtained less than 75 point, i.e. subjected as inferior grade. Three samples were subjected as (good) with a recorded of 85 points or above.
Part 2: Developing of food safety and quality plans.
1. The Egyptian Standards require dairy processing facility to control potential food safety hazards by implementing a sound food safety system (e.g. HACCP, ISO 22000, GFSI, BEC and SQF).
2. Physicochemical and biological parameters as well as sensorial characteristics have been established for obtaining
Other data
| Title | QUALITY ASSURANCE AND SAFETY OF RAS CHEESE | Other Titles | توكيد جودة وأمان الجبن الراس | Authors | MOUSTAFA ABD ALLA AHMED HASSAN | Issue Date | 2014 |
Recommend this item
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.