الفهرس 
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Abstract
Studies on Quality Control and Hazard Analysis of Ras Cheese By Abdallah Medhat El Denary Part 1: Survey Studies to Assess the Safety of Ras Cheese. This study was conducted to survey the hazards in 20 small factories in Gharbia and Kafr El Sheikh Governorates, ten Ras cheese samples were collected from each governorate and physiochemical, microbial analysis, chemical hazards (biogenic amines, aflatoxins, veterinary drugs, pesticides residues, and heavy metals), and physical hazards, were determined. 1) The results of the survey samples do not correspond with the Egyptian standards (1007-5/2005); therefore, all samples were contaminated with foreign materials, biogenic amines (CAD – HIS – PUT - TYR), Aflatoxin M1, progesterone, zinc, Malathion, Chlopyrifos, Bacillus cereus, and Staphylococcus aureus. Besides, 90% of the samples were polluted with Clostridium sp. Also, 80% of the samples were contaminated with iron and Deltamethrin. Moreover, 60% of the samples were contained Salmonella sp, Chlorfluazuron and Ortho- Phenyl-Phenol. As 40% of the samples have been polluted with Fluazifop-PButyl and Listeria monocytogenes. However, 25% of the samples were contaminated with aluminum. 2) In addition, the total protein was 23.25%, which is lower than the requirements of the Egyptian Standards (1007-5/2005), which should be 24% at least. 3) On the other hand, 15% of samples were contained copper, lead, and Campylobacter sp (3 samples). And 5% of samples for nickel and manganese (one sample). while, Imidoclopride and Diazinon were not detected. Hence, these results of moisture, and fat corresponded with the requirements of the Egyptian standard (1007-5/2005). 4) There are no significant difference (P>0.05) in all the physiochemical content, yeast & mold, and Lactococcus of Ras Cheese Survey samples between the two governates Gharbia (Gov1) and Kafr El Sheikh (Gov2). 5) There are a significant difference (P<0.0001) in all the microorganisms and heavy metals content of Ras Cheese Survey samples between the two governates Gharbia (Gov1) and Kafr El Sheikh (Gov2), also, Gov1 higher than Gov2 in Lactobacillus, iron, and Zinc, however, Gov2 is highest in Total bacterial count, Total Coliform, Bacillus cereus, and Staph. Aureus. Part 2: Development and Application of Hazard Analysis and Critical Control Point plan in Ras cheese. 1) Ras cheese is a classical cheese with a high nutritional content, a special flavor and aroma, and a great marketing potential. It is crucial to establish a standardized industrial manufacturing process and to increase sanitary quality. Greater collaboration is also required among farmers, processors, retailers, health organizations, and the government. 2) According to Egyptian standards, dairy processing facilities must control possible hazards to food by creating a right food safety system (e.g., HACCP, ISO 22000, GFSI, BEC and SQF). 3) Involving a HACCP system into the Ras cheese production process is critical for ensuring food safety and Good Hygiene Practices (GHP) sanitary conditions during manufacture. 4) HACCP must be viewed as a system built on Good Manufacturing Practices (GMP) applications, which comprise building, environment, and staff cleanliness and behaviors. The factory’s hygiene and sanitary circumstances may be enhanced by Standard Sanitation Operating Procedures (SSOP) application. Moreover, periodic trainings for workers should be provided to ensure the system’s continuity. 5) In order to develop further, an integrative Total Quality Management system (TQM) should be built in addition to HACCP. 6) To create a distinguished Ras cheese, physicochemical, and biological parameters besides sensorial properties have been defined. 7) As a primary raw ingredient manufacturing Ras cheese, the hygiene and quality of milk from both cows and buffaloes are critical to producing a high-quality, safe product. As a result, the quality plan defines raw milk parameters to ensure the required cheese is safe and quality. 8) Codex Alimentarius and Egyptian Standards, along with the Hazard Analysis and Critical Control Points System (HACCP), must be applied at each stage of the Ras Cheese production process, and three control measures (thermal treatment, milk ripening and cheese ripening) are identified as CCPs. 9) This quality plan permits the use of jute packing. transparent packaging is said to improve consumers’ ability to judge a product’s quality. Similarly, additional permitted materials may be explored and assessed. 10) The development and implementation of HACCP program is reliable to secure the safety of food, and HACCP system can be applied in small-scale cheese plant of Ras cheese. Part 3: The role of thermal processes, starter culture, and ripening conditions to enhance the safety and quality of Ras cheese . The aim of this part of the study was to look at how thermal processes including pasteurization at 72°C/ 15 sec, or thermalization at 60°C/ 30 min, and starter cultures (the mixture of active mesophilic and thermophilic cultures in a ratio of 1:1) and ripening conditions (10- 15°C for 90 days and humidity is 84%), affected the quality and safety of Ras cheese manufactured from raw, thermized, or pasteurized milk. Throughout the ripening stage, physiochemical, microbiological, and pathogenic bacteria were detected, and sensory evaluations were performed in the final product. 1) There were no variations in moisture, fat, protein, water soluble nitrogen, ash, salt, or pH value between raw, thermized or pasteurized cheese sample. 2) The moisture content of all cheeses reduced during the ripening period. The majority of moisture losses happened in the first month of ripening. This might be related to the second step of dry salting, which occurred during this timeframe 3) The fat and protein and dry their levels of the cheeses were not different. A steady rise in salt content was seen during ripening, following which just a slight increase was recorded throughout ripening. 4) There were no variations in the salt level of any of the cheeses. There were no compositional differences between the three varieties of cheese (raw, thermized, pasteurized) The aged of Ras cheeses (three months) were within the specified standards for salt, moisture, fat, and protein of market Ras cheese. 5) Raw milk cheese had lower pH values on the first day of manufacturing than those of pasteurized or thermized milk cheeses. the pH level dropped over the first 21 days of ripening cheese with lactic starter culture added, the development of starter lactic acid bacteria in raw, thermized or pasteurized milk cheeses affects the pH of the cheese due to the starting culture’s production of acid, and the reduction was quicker than in cheese manufactured without starting culture from raw, thermized or pasteurized milk. Throughout the first 60 days, the pH of all cheeses significantly fell. 6) The addition of starter cultures to Ras cheese milk improved its overall chemical components. 7) Compared to cheese made from heat treatment (thermized or pasteurized) milk, cheese manufactured from raw milk gets its distinctive acidity and proteolysis flavor more quickly. The starter lactic acid bacteria that were added to raw milk are essential for the creation of the acid that speeds up milk coagulation and helps in the expulsion of whey, as well as for their impact on the flavor, body, and texture of the finished cheese. Pasteurized milk cheese manufactured using starter cultures had an acceptable flavor and texture. 8) Utilizing mixed (thermophilic and mesophilic) cultures might quicken ripening, enhance flavor, and promote the microbiological quality of Ras cheese. Also, the manufacturing of raw milk with starter culture will increase the marketability of the product Ras cheese. 9) The classic Ras cheese, which Egyptians prefer, is tasty, sharp and peppery in flavor, not too hard or soft in texture, with some mechanical holes and few gassy openings, and the color is consistent. 10) The utilize of starter culture with raw milk can reduce and eliminate spoilage and pathogenic bacteria in Ras cheese and produce product are complied with safety limits. Recommendation: It is recommended that Ras cheese should be produced using raw milk with adding starter culture to assure quality and safety. Also, utilizing culture to improve sensory characteristic and quicken ripening for Thermized and pasteurized Ras cheese.