Physicochemical, sensory and microbiological evaluation of Karish cheese sold in Cairo and its suburbs

Abstract

Karish cheese is one of the most popular locally produced dairy products in Egypt. In this study seventy random samples of Karish cheese were collected from Cairo, Giza and Qaliubiya Governorates. Collected samples representing: 35 samples of Karish cheese made from raw milk (small scale production) collected from street vendors, the other 35 samples representing dairy plants with different trade names (large scale production) collected from supermarkets. The collected samples were examined microbiologically, chemically and organoleptically. The microbiological results indicated that aerobic bacteria, proteolytic bacteria,total staphylococci,yeast, mold, and coliforms were detectedin different percentages and variable counts. On the other hand pathogens could be detected insmall and large scale production.Salmonellaagonawas isolated from smallscale production whileS. aureusandE.coliwere foundin small and large scale production. The degree of acceptability of the examined samples Vs. Egyptian standards for Karish cheese was determined. The economic and public health significance as well as the suggestive preventive and control measures to monitor production of high quality and safe product were discussed.

Key words: Karish, Kareish, Kariesh cheese, Salmonella agona, E.coli, S.aurus, proteolytic, yeast and mould.