الفهرس 
introductionOnly 14 pages are availabe for public view
 |  | from | 125 |  |  |
| | | from | 125 | | |
Abstract
It is well known that the most produced milk in Egypt is an individual production where there is no bacteriological precautions and may be adultrated with different methods. The majority of the .produced milk is manufactured in farmers homes or in small plants. In all these cases of milk production and manufacture, it is completely far from any hygienic conditidns. Thus it is of great importance to detect if the Egyptian milk products comply with the Egyptian legal standards from the chemical and microbio gical points of view or not.
Cheese in Egypt are considered a main element in foods for most people. Their chemical and bacteriological quality are very important from the public health point of view and from the economic side. Egyptian cheese variaties must meet the legal standard and be free from any kind of adultrations. The most important bacteriological quality is to be free from pathogenic bacteria. Moreover the contamination with food poisoning microorganisms must be very limited. Staphylococci comprise a common share in milk of dairy product contamination. In turn food poisoning staphylococci is a great hazard consumer. In spite of advances of food processing and hygienic measures, staphylo coccal food poisoning is sometimes associated with certain dairy products. Ras cheese is one of the most popular
varieties of cheese in Egypt. It could, if contaminated,
be a major cause of food borne intoxication caused by consumption of cheese heavily contaminated with staphylococcal enterotOxifl. These have documented. Staphylococcus aureus was major cause of food poisoning in US during 1973—1975 (Tod, 1978).
Data concerning the incidence of staphylococcal food poisoning in Egypt are not covering most of cheese varieties, although existence of enterotoxogenic jpj aureus is recognized by (Ahmed, 1980).
The survival of Salmoneij& typhimuriun in ripe acidic Greek cheese (Tzannetis et al., 1075) was studied. Only few survey studies on the presence of some pathogenic bacteria were carried out on some varieties of local cheese
in some markets which Kalubia province does not
exist. In addition the survival of staphylococci and salmonella organisms were not followed in Domiati cheese salted at different levels and stored under variable conditions. Therefore the foregoing study was planned to clear out some informations dealing with the previous mentioned points.
and aim of the st4i:
The present studya consists of two parts:
I— A survey Study: different samples of Domiati, Kariesh and Ras cheeses were collected from local markets in eight
centres of Kalubia Covernorate during one year (1989).
The cheese samples were analysed for some chemical and bacteriological characteristics to clear but- their confirmatory properties for the Egyptian, legal standards.
II— Application study: Domiati cheese was manufactured from raw and pasteurized milk with different levels of sodium chloride artificially contaminated with pathogenic
bacteria (Salmonella typhimurium 1350 and Staphyloccus
aureus 204) to follow the survival of these pathogens during storage at different conditions (at room temperature and in the refrigerator).
The aim of the study:
— To determine some chemical composition of popular local cheese to assess their conformations with the local legal standards.
— To clear out their bacteriological quality especially from the pathogenic point of view as food borne intoxication from staphylococcus and salmonella.
— To emphasize the importance of cheese milk pasteurization to save the product from becoming hazardous.
— To clear and follow the survival of staphylococci and salmonella organisms during storage with different levels of sodium chloride.