Study on Staphylococcal contamination and Chemical Composition of Sudanese White Cheese and Whey in Khartoum State

الموضوعات

علوم تطبيقية وتكنولوجية

الملخص

A total of 50 white cheese samples and 50 whey samples werecollected from different shops in Khartoum state .The samples weretested bacteriologically for the presence of staphylococcal species and forchemical composition of white cheese and whey.From fifty white cheese samples there were 28 staphylococcal isolates(56%).These included three groups the first was the coagulase positivestaphylococci species from cheese samples which was identified asS.delphini.(2%).The second group was coagulase negative novobiocin sensitivestaphylococci from white cheese samples were identified as:S.caseolyticus(26%) s.chromogens (6%) , S.hyciuis (2%) ,S.lugdunensis(4%) , S.saccharolyticus (2%) and S.haemolyticus (4%) .The third group was the coagulase negative novobioicin resistance andwere S..kloosii (4%) ,S.lentus(2%) ,S.sciuri(2%) and S.cohni(2%) .From fifty whey samples there were 24 staphylococcal isolates(48%).These included two groups .The first group was coagulasenegative novopiocin resistance species isolated from whey samples: wereS.arlettae(2%) and S.sciurii(2%). The second group was coagulasenegative novobiocin sensitive species isolated from whey samples, wereS.caseolyticus (4%) ,S.carnosus (12%), S.warnerii (2%), S.epidermids(4%) , S.lugdunensis (8%) and S.haemlyticus (12%).Chemical Analysis of White Cheese:-The total solid ranged from 38.3% -45.6% mean of 42% , total proteinvaried from 14.3% -26.2% with mean value of 20.3%, fat content rangedfrom 7% -18% with a mean of 12.5% and Ash content ranged from0.13% -1.3% with a mean of 0.7%.Physical Character of White Cheese:-Acidity ranged from 0.2% - 0.4% with a mean 0.3% and pH valuevaried from 3.2 -3.8 with mean of 3.5.Chemical analysis of whey:-Protein content varied from 5.9% -14.2% with mean of 10.5%, totalsolids ranged from 22.7%-33% with a mean of 28.1%, fat content rangedfrom 0.3% -1% with a mean of 0.7%.Ash content of whey ranged from0.2% - 0.7% with a mean of 0.5% .Physical Characters of Whey:-Acidity of whey ranged from 0.4% -0.8% with a mean of 0.6% and pHvaried from 3.5 - 4.2 with a mean of 3.6.

روابط وملفات

التعريف والنوع

رقم الوثيقة

07d58b7f-230a-45e4-aa17-a41283e42d98

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

1640678_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"توفيق التجاني","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"سهير علي","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

English

المصدر والدورية

اسم المصدر

Study on Staphylococcal contamination and Chemical Composition of Sudanese White Cheese and Whey in Khartoum State

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

توفيق التجاني

الإعداد

سهير علي

الاقتباسات الببليوغرافية