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).
| Published in | Journal of Food and Nutrition Sciences (Volume 1, Issue 4) |
| DOI | 10.11648/j.jfns.20130104.16 |
| Page(s) | 65-71 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Smoked, Cheese, Mineral levels, Taiz
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APA Style
Habib M. Thabet, Qais A. Nogaim, Tarek A. Alazaze, Yusef Sarhan Alabadli, Saleh Ali Aon. (2013). Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen. Journal of Food and Nutrition Sciences, 1(4), 65-71. https://doi.org/10.11648/j.jfns.20130104.16
ACS Style
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. J. Food Nutr. Sci. 2013, 1(4), 65-71. doi: 10.11648/j.jfns.20130104.16
AMA Style
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. J Food Nutr Sci. 2013;1(4):65-71. doi: 10.11648/j.jfns.20130104.16
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Download@article{10.11648/j.jfns.20130104.16,
author = {Habib M. Thabet and Qais A. Nogaim and Tarek A. Alazaze and Yusef Sarhan Alabadli and Saleh Ali Aon},
title = {Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen},
journal = {Journal of Food and Nutrition Sciences},
volume = {1},
number = {4},
pages = {65-71},
doi = {10.11648/j.jfns.20130104.16},
url = {https://doi.org/10.11648/j.jfns.20130104.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130104.16},
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).},
year = {2013}
}
TY - JOUR T1 - Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen AU - Habib M. Thabet AU - Qais A. Nogaim AU - Tarek A. Alazaze AU - Yusef Sarhan Alabadli AU - Saleh Ali Aon Y1 - 2013/12/20 PY - 2013 N1 - https://doi.org/10.11648/j.jfns.20130104.16 DO - 10.11648/j.jfns.20130104.16 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 65 EP - 71 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20130104.16 AB - 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). VL - 1 IS - 4 ER -
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