02889cab a2200313Ia 4500999001700000001000800017003000600025008004100031040000800072041001300080090002300093100002400116240009200140245012200232246018400354300001300538504002500551520162700576546002302203650003202226650002902258650003402287650002302321700003102344700002602375773008602401856007602487942001202563  c46953d46953u193438SIRSI110712s2008    ua     ss b         eng d  aEAL  aengbara  aART AJFST V5 No1 51 aEL-Zahar, K.92243510aAlexandria journal of food science and technology, 2008 v.5 (1)h[electronic resource].10aChemical composition and occurrence of mycotoxins in six blue¬mould-ripened cheeses in Egypth[electronic resource].15aالتركيب الكيماوي وتواجد السموم الفطرية في ستة أنواع من الجبن المسوى بالفطريات الزرقاء في مصر.‪‪  ap.43-50.  aIncludes references.  aChemical composition (fat, moisture, protein, salt, titratable acidity, and pH), proteolysis (tree amino acids), lipolysis (total volatile fatty acids and tree fatty acids), and some mycotoxins were determined in all cheese samples studied. Saint Agur was characterized by its high concentrations of total protein (22.04%), total amino acids (5.21 rogl g), fat (33.79%), and TVFA (25.3 ml NaOH/10 mg cheese) and lowest concentrations of salt (2.41%) and moisture (40.20%). Bleu d' Auvergne, had a pH around 6.0, and the highest concentrations of salt in moisture (8.0%), soluble nitrogen (51.98%), moisture (47.09%) and salt (3.76%) of all cheeses investigated. Bleu d' Auvergne bad the lowest fat content (28.42%) and TVFA (20.1 ml NaOH/100mg cheese) of all the cheeses studied. Cheese samples were analyzed for seven mycotoxins (Roqurfortine C, Mycophenolic acid, Penicillin acid, Afla- toxin G1, Aflatoxin MI, Aflatoxin Bl, Aflatoxin B2). Roqurfortine C was detected in an of the blue mould cbeese samples in concentrations of 1.6-14µg kg⁻¹. Two blue. cheese samples (Saint Agur and Moby blue) contained also 0.35 and 0.47 Ilg kg⁻¹ mycophenolic acid, respectively. Penicillic acid was detected (0.12, 0.41 and 0.53⁻¹ µg/ kg) in Gorgonzola, Saint Agur and Moby blue, respectively. Aflatoxin Gl, aflatoxin MI, aAfltoxin B l and aflatoxin B2 were not detected in the tested cheeses, this is likely to be due to best manufacturing practises applied in the cheese production, and at the same time the storage conditions are all strictly controlled in order to avoid mould contamina¬tion and aflatoxins formation.  aSummary in Arabic. 0aCheesexComposition.922436 0aRoquefort cheese.922437 0aCheese xMicrobiology.922438 0aMycotoxins.9224391 aAbdel Galeel, A. A.9224401 aHendawi, M. Y.9224410 tAlexandria Journal of Food Science and Technology. g2008.v.5(1)x1687-39207nnas40uhttp://nile.enal.sci.eg/EALE/2008/AJFST/508/1/43.pdfzFull Text Article  cAR2lcc