Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen
Journal of Food and Nutrition Sciences
Volume 1, Issue 4, November 2013, Pages: 65-71
Received: Nov. 27, 2013; Published: Dec. 20, 2013
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Authors
Habib M. Thabet, Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, IBB University, IBB, Yemen
Qais A. Nogaim, Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, IBB University, IBB, Yemen
Tarek A. Alazaze, Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, IBB University, IBB, Yemen
Yusef Sarhan Alabadli, Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, IBB University, IBB, Yemen
Saleh Ali Aon, Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, IBB University, IBB, Yemen
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Abstract
This study aimed to investigate the microbiological quality and mineral content of smoked cheese collected from different retail markets from Ibb and Taiz areas in Yemen. The microorganisms were determined as follows: Mesophilic bacteria, Proteolytic, Halotolerant, Coliforms, Staphylococcus aureus, Yeast and Mold as well as the presence of Salmonella spp, Escherichia coli. Cheese made in Ibb and Taiz areas had significant differences (P <0.05) in mesophilic, proteolytic, halotolerant, Staphylococcus aureus microorganisms, yeast and mold. Salmonella spp was not detected. pH, NaCl, fat and moisture content were also analyzed There was no significant differences for chemical composition except in moisture content. Minerals including Cd, Cu, Fe, Mn and Pb were analyzed using atomic absorption spectrometry. The order levels of the metals in the Smoked cheese samples was determined to be Mn< Pb< Cd< Cu< Fe, with mean concentration 0.47, 0.53, 0.73, 1.56 and 7.84 µg/g, respectively. The investigation showed high microorganism counts, high levels of metals and poor quality of Smoked cheese, according to the Yemen Standardization (YSMO: 1556/1998).
Keywords
Smoked, Cheese, Mineral levels, Taiz
To cite this article
Habib M. Thabet, Qais A. Nogaim, Tarek A. Alazaze, Yusef Sarhan Alabadli, Saleh Ali Aon, Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen, Journal of Food and Nutrition Sciences. Vol. 1, No. 4, 2013, pp. 65-71. doi: 10.11648/j.jfns.20130104.16
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