Jane, M.B. (2010) Microbiological, Physico-Chemical and Sensory Quality Aspects of Dairy Desserts Manufactured from Cottage Cheese. M.Sc. Thesis, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria.

has been cited by the following article:

• TITLE: Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese

  AUTHORS: Ayah B. Abdel-Salam, Neveen S. M. Soliman

  KEYWORDS: Titratable Acidity, Salt, Proteolytic Microorganisms, Coliforms, Enterococci

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.9 No.7, July 30, 2019

  ABSTRACT: Aim: This work throws light on the deteriorating microorganisms in some varieties of cheeses [hard cheese (Ras cheese), and processed cheese]. Material and Method: Thirty Ras cheese and processed cheese samples were collected randomly and subjected to chemical & microbiological examination to determine its contamination with deteriorating microorganisms. Results: Chemical examination showed that the mean titratable acidity % of Ras and Processed cheese samples were 0.5 ± 0.073 and 0.93% ± 0.062%, respectively, while salt % were 3.4 ± 0.078 and 1.03% ± 0.05%, respectively. Most of samples were contaminated with high numbers of Coliforms, yeast, mold, proteolytic, lipolytic and Enterococci. Conclusion: There are poor hygienic measures during production, processing and handling of cheese.