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Microbial Study of Aushary Cheese with Probiotic Bacteria | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 18, Issue 2, 2018, Pages 261-271 | ||
| Authors | ||
| Ghanem M. Hassan; Shaker Y. Kassem | ||
| Abstract | ||
| This research performed in Dept. of Food Sci. and Biotechnology colloge of Agriculture and Forestry University of Mosulby makiny Aushary cheese from cow and sheepes milk with Bifidobacteria bifidum or Lactobacillus acidophilus The total number of bacteria in the sampels of the comparison cheese manufactured in vitro was less compared with the cheeses obtained from the local. The total number of bacteria in the coparison sample of Aushari cheese manufacture from sheepe milk was higher compared with the coparison sample of Aushari cheese manufactured from cow milk .Thus, the total number of bacteria in the comparison of cheese manufactured from sheepe milk with one day age was 32x510cfu/gm .Also this number in the comparison sample of cheese manufactured from cow milk was 38x310cfu/gm . The number of probiotic bacteria Lact. acidophilus or Bif. bacterium present in Aushari cheese with in the interesting limit and higher than 610 cfu/gm of cheese until the end of storage period(two month)in spite of their decrease through the storage period due to the acidity development and control as well as to the addition of herbs and spices with in a period of two months. The laboratory cheese was empty from the pathogenic bacteria :salmonella and staphylococcus The cheese samples obtained from the local markets (Duhok, Erbil, Mosul)included numbers of salmonella with were 21x210 ,45x210 and 98x210cfu/gm in each of the Aushari cheese in Duhok, Erbil and Mosul. The number of bacteria staphylococcus was high as 5.7x210,70x210 and 5.5x210 in all samples of Duhok, Erbil and Mosul respectively. The number of colon bacteria were less than 10 cells wich were with in the permitted limit. In addition ,the increase of yeasts and fouls with the increase of storage period. | ||
| Keywords | ||
| Microbial Study; Aushary Cheese; Probiotic bacteria | ||
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