International Journal of Dairy Science and Technology ISSN: 1716-3498 Vol. 2 (5), pp. 156-164 December, 2015. © Advanced Scholars Journals

Full Length research Paper

Texture profile analysis and physico-chemical properties traditional fermented milk (Laban Zeer)

*Ahmed Sigurd Raven, Magdi al-Banna and Dodi Yacoub

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

*Corresponding Author. Email: [email protected]

Accepted 19 November, 2015

Abstract

Some traditional fermented dairy products like Egyptian Karish cheese and traditional fermented milk (Laban Zeer) are manufactured in farmhouses following traditional techniques using raw milk without heat treatment or addition of selected starter cultures, these products are generally designed as “artisanal”. The representative Karish samples were analyzed for their content of total microbial, Enterobacteriaceae, yeast, molds, Staphylococci coagulase positive, Salmonella spp., Listeria spp., in addition to detection of Bacillus cereus, Listeria monocytogenes, Clostridium perfringens and Campylobacter spp. using classical methods. The physico-chemical properties of collected samples showed that the average of protein, fat, moisture and acidity were in accepted range with that reported in literatures and Egyptian standard. Some lactic acid bacteria (Lactococcus lactis supsp. lactis, Lactobacillus delbrueckii subsp. lactis and Enterococcus feacium) were isolated and identified from fresh karish cheese using classical methods followed by rep-PCR. Lactococcus garvieae was detected in fresh samples using TTGE but could not be detected using classical methods. The results of microbiological analysis showed the presence of high numbers of Enterobacteriaceae that ranged from log₁₀ 2.6 cfu/g to log₁₀ 3.5 cfu/g, Bacillus ssp. ranged from log₁₀ 4.2 cfu/g to log ₁₀ 5.6 cfu/g, Staphylococci counts are ranged from log₁₀ 1.8 cfu/g to log₁₀ 2.7 cfu/g, faecal enterococci count ranged from log10 3.5 cfu/g to log10 5.8 cfu/g. Yeasts and molds count ranged from log₁₀ 2.7 cfu/g to log₁₀ 3.5 cfu/g. B. cereus, L. monocytogenes, C. perfringens, Shigella, Salmonella, Escherichia coli β-glucuronidase positive and Campylobacter spp. were not detected in all the examined samples. The count of undesirable microorganisms indicated the poor hygienic practice of traditional Karish cheese production; starting with using poor quality of raw milk and processing under uncontrolled environments. This would require using clean raw milk, controlled manufacturing steps and selection of the appropriate starter culture for the fermentation.

Key words: Karish cheese, microbiological analysis, safety.