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- W2020143169 abstract "This study aimed to investigate the microbiological quality and mineral content of smoked cheese collected from different retail markets from Ibb and Taiz areas in Yemen. The microorganisms were determined as follows: Mesophilic bacteria, Proteolytic, Halotolerant, Coliforms, Staphylococcus aureus, Yeast and Mold as well as the presence of Salmonella spp, Escherichia coli. Cheese made in Ibb and Taiz areas had significant differences (P <0.05) in mesophilic, proteolytic, halotolerant, Staphylococcus aureus microorganisms, yeast and mold. Salmonella spp was not detected. pH, NaCl, fat and moisture content were also analyzed There was no significant differences for chemical composition except in moisture content. Minerals including Cd, Cu, Fe, Mn and Pb were analyzed using atomic absorption spectrometry. The order levels of the metals in the Smoked cheese samples was determined to be Mn< Pb< Cd< Cu< Fe, with mean concentration 0.47, 0.53, 0.73, 1.56 and 7.84 µg/g, respectively. The investigation showed high microorganism counts, high levels of metals and poor quality of Smoked cheese, according to the Yemen Standardization (YSMO: 1556/1998)." @default.
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- W2020143169 date "2013-01-01" @default.
- W2020143169 modified "2023-09-27" @default.
- W2020143169 title "Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen" @default.
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- W2020143169 doi "https://doi.org/10.11648/j.jfns.20130104.16" @default.
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