الفهرس 
Origin of Ras cheeseOnly 14 pages are availabe for public view
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Abstract
V- SUMMARY AND CONCLUSION
Part I: Quality and safety assessment of Ras cheese
1. A significant different in chemical composition, chemical contaminants, microbiological assessment and sensory evaluation of Ras cheese samples, but some samples are similar in some components.
2. The chemical composition do not comply with the Egyptian standards(1007-5/2005), all samples were contaminated with Chlopyrifos, Progesterone and Bacillus cereus, Clostridium spp. and Staphylococcus aureus, and yeast&mold, and Coliform, 33.3 % of the samples were contaminated with Chlorfluazuron, Malthion, Deltamethrin and Ortho-Phenyl-Phenol. 50 % of the same samples were contaminated with Salmonella spp. The results indicate a major contaminations with zinc and iron.
3. Egyptian Standards (1007-5/2005) does not identify minimum limits for salt, pH values in cheese, physical hazards (debris, sand, plastic and hair), ash content, total aerobic mesophilic bacteria and Lactococcus counts.
4. The most cheese samples comply with the Egyptian standard(1007-5/2005), regarding lead, copper and aluminum, Listeria sp. and Campylobacter sp. Nitrates and nitrites are not added during Ras cheese processing, on the other hand, Lufenuron, Cyfluthrin, Fluazifop -P-butyl and Chlorprophamwere not detected in all cheese samples
5. The organoleptic properties of Ras cheese samples were grouped into three grades according to their score points namely Good, Medium and Inferior.Only one sample had obtained less than 75 point, i.e. subjected as inferior grade. Three samples were subjected as (good) with a recorded of 85 points or above.
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Part 2: Developing of food safety and quality plans.
1. The Egyptian Standards require dairy processing facility to control potential food safety hazards by implementing a sound food safety system (e.g. HACCP, ISO 22000, GFSI, BEC and SQF).
2. Physicochemical and biological parameters as well as sensorial characteristics have been established for obtaining a differentiated Ras cheese.
3. As a main raw material of Ras cheese, the hygiene and quality of cow and buffalo’s milk are essential factors for achieving a high quality safe product. For this reason, the quality plan establishes parameters for raw milk to assure the desired cheese quality and safety.
4. Hygienic practices established by CodexAlimentarius and Egyptian Standards as well as the Hazard Analysis and Critical Control Points System (HACCP) must be implemented in each stage of manufacturing process of Ras Cheese, also two control measures (milk ripening and cheese ripening)are identified as CCPs
5. The use of jute packaging is accepted under this quality plan. The use of transparent packaging is deemed to enable better perception of product quality by consumers. Likewise, other approved materials may be considered and evaluated.
Part 3: Microbial activity during milk coagulation and curd cooking in Ras cheese
1. The microbial counts increased during milk coagulation (50 min)
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2. Milk pasteurization was an effective control measure that eliminate microbial contamination
3. The identified micro flora in raw milk include lactic acid bacteria, which play an important role in cheese ripening
4. The coagulation time at 37 C was observed within 30 min for raw milk, and 50 min for pasteurized milk
5. Reductions in Milk coagulation time and coliform counts are achieved in both raw and pasteurized milk inoculated with active lactic cultures. The most effective cultures and forms were active thermophilic, active mesophilic, cold thermophilic and cold mesophilic cultures, respectively
6. A coliform bacteria was not detected after40, 40, 50, 50 min, when active thermophilic, active mesophilic, cold thermophilic and cold mesophilic cultures were added to raw milk, respectively. Whereas coliform bacteria was not detected in pasteurized milk
7. Active thermophilic and mesophilic cultures added to milk were effective control measure for spoilage and pathogens
Part 4: Influence of starter cultures and ripening conditions on safety and quality of Ras cheese.
1. The moisture in all cheeses decreased during ripening. Most of the moisture losses occurred during the first 30 days of ripening.
2. The fat and protein contents on dry basis were not different among cheeses. A constant increase in the salt content during the ripening after which, only a slight increase was observed throughout the ripening.
3. There were no differences in salt content among all cheeses. No differences were seen in composition between the two
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types of cheeses (raw, pasteurized milk) the aged cheeses were within the reported limits for salt, moisture, fat and protein in market Ras cheese.
4. At day 1 of manufacture, raw milk cheese showed lower pH values than pasteurized milk cheeses. The pH of all cheeses decreased gradually during the first 60 days. The lowest pH values in the raw milk cheese and pasteurized milk cheeses were observed after 30 and 60 days of ripening, respectively.
5. Cheese made from raw milk develops the characteristic acidity, proteolysis flavour more rapidly than that made from pasteurized milk. The starter lactic acid bacteria was add to raw milk are important not only for the acid development which hastens the milk coagulation and assists in expulsion of whey, but also because of their influence on flavour, body and texture of the final cheese.
6. Using different (thermophilic and mesophilic) cultures could accelerate the ripening process, improved flavour and the microbiological quality of Ras cheese.
Recommendation:
Recommendation that could be concluded indicates to produce Ras cheese according to the protocol for ensure hygienic, safety and good quality Ras cheese.
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