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Effect of gamma irradiation on the quality of kareish cheese [electronic resource].

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Aly, Salwa A

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Language: English Summary language: Arabic Description: p.76-87Other title:

تأثير الأشعاع باستخدام أشعة جاما على جودة الجبن القريش [Added title page title]

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Assiut veterinary medical journal, 2007 v. 53 (113) [electronic resource].

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In: Assiut Veterinary Medical Journal 2007.v.53(113)Summary: The effect of gamma irradiation on the quality of kareish cheese was evaluated. Egyptian kareish cheese were subjected to gamma irradiation at different safety doses beginning from 1 kilo gray (KGy) to a maximum of 5 KGy. The physico-chemical composition as well as microbiological quality of kareish' cheese samples were monitored before and after irradiation. Moisture, salt, soluble nitrogen and total nitrogen decreased while pH was higher in cheese samples before irradiation in comparison with the irradiated groups. Irradiation reduced population of bacteria i.e. total colony count, total yeast and mold count, colifonn count, total Enterobacteriacae count and total Staphylococcus count. The effect was more pronounced at the highest dose (5 KGy). It could be concluded that increasing the dose of irradiation up' to 5 KGy had high reduction percentages for bacterial counts with no effects on either sensory or chemical characteristics. Our results suggest that kareish cheese manufacturers could use gamma irradiation to improve the safety ofthis product.

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The effect of gamma irradiation on the quality of kareish cheese was evaluated. Egyptian kareish cheese were subjected to gamma irradiation at different safety doses beginning from 1 kilo gray (KGy) to a maximum of 5 KGy. The physico-chemical composition as well as microbiological quality of kareish' cheese samples were monitored before and after irradiation. Moisture, salt, soluble nitrogen and total nitrogen decreased while pH was higher in cheese samples before irradiation in comparison with the irradiated groups. Irradiation reduced population of bacteria i.e. total colony count, total yeast and mold count, colifonn count, total Enterobacteriacae count and total Staphylococcus count. The effect was more pronounced at the highest dose (5 KGy). It could be concluded that increasing the dose of irradiation up' to 5 KGy had high reduction percentages for bacterial counts with no effects on either sensory or chemical characteristics. Our results suggest that kareish cheese manufacturers could use gamma irradiation to improve the safety ofthis product.

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