CRITERIA FOR EVALUATION OF LOCALLY MANUFACTURED DAIRY PRODUCTS

Abstract

Two hundred random samples, fifty each of Kareish cheese, Damietta cheese, cooking butter and yoghurt were collected from different localities in Behera and Alexandria governorates for sensory, chemical and microbiological examinations. Sensory criteria:

• The numbers of samples with no criticisms were 1 (2%), 3 (6%),

18 (36%) and 44 (88%) for flavour, body and texture, colour and appearance and salty criticisms in Kareish cheese, respectively. In Damietta cheese, the respective values were 15 (30%), 11 (22%), 18 (36%) and 45 (90%). • The numbers of samples with no criticisms in cooking butter were 8 (16%), 8 (16%), 24 (48%), 5 (10%) and zero for flavour, body and texture, colour and appearance, salt and package criticisms, respectively. • The number of samples of yoghurt with no criticisms was 14 (28%) for each of flavour, body and texture and appearance criticisms.