الفهرس 
Sensory and microbiological evaluation of some locally manufactured dairy products and its accordance to the Egyptian standards
AbstractOnly 14 pages are availabe for public view
 |  | from | 276 |  |  |
| | | from | 276 | | |
Abstract
One hundred and eighty random samples of locally manufactured white soft cheese, yoghurt and ice cream purchased fromAssiut and Giza governorates, Egypt.Collected samples were subjected to sensory and microbiological evaluation. Ninety samples (Thirty each of white soft cheese, yoghurt and ice cream) were purchased from small scale producers as well as another ninety samples from large scale producers. All examined small scale samples were unacceptable in accordance to the Egyptian standards on the other hand, large scale samples were acceptable with different degrees ranged from 50% to 100% in all types of samples. The highest percentages of examined large scale samples were graded between excellent and very good in sensory evaluation, while the majority of small scale samples were classified good. Also small scale samples were contaminated with high mesophilic, coliform, enterococci, yeast & mold counts and staphylococci. Most of the small scale samples were positive for coagulase positive staphylococci which failed to be detected in large scale samples. Matching of the obtained results with the Egyptian Standards. The public health and economic importance of the isolated microorganisms as well as suggestive hygienic control measures for improving the quality of the products were discussed