Effect of Camel Milk on Microbiological and Chemical Quality of Soft Cheese

Abstract

Soft cheese made from buffaloes milk mixed with camel milk at different concentrations (90, 80, 70, 60 %) and (10, 20, 30, 40 %) respectively, the soft cheese (control and their treatments) were stored for 60 days at 4 0 C. The chemical composition, microbiological and organoleptic properties were determined for all soft cheese samples during storage periods (fresh, 30, 45 and 60 days). The chemical compositions results showed that the values of total solids, fat, total protein and ash were increased with increasing the amount of camel milk, while salt was decreased during storage periods. The microbiological results revealed that camel raw milk was contained 13X 10 6 , 12X 10 4 , 13X10 2 , 1X10 4 and 3X10 3 cfu/ ml for total bacterial count (T.B.C), total coliform (T.C.), faecal coliform (F.C.), total fungi (T.F.) and lactic acid bacteria (L.A.B) respectively. Yeasts E. coli, Listeria monocytogenes Staph. aureus and Salmonella were not detected in raw camel milk. Buffaloes' milk were contained 8X10 5 , 3X10 4 , 6X10 2 , 4X10 4 and 1X10 2 cfu/ml for T.B.C, T.C, F.C, T.F and L.A.B respectively, E. coli, Staph aureus, L. monocytogenes and Campylobacter were detected while yeasts and Salmonella not detected. The different concentrations (20, 30, 40 %) of camel milk induced completely elimination of E. coli, Staph. aureus, L. monocytogenes and fungi after 30 days of refrigerator (4 ⁰ C) storage while concentration of 10 % camel milk induced completely elimination of Staph. aureus and fungi after 60 days of refrigerator storage. On the other hand 100 % buffaloes milk cheese as a control was contaminated with E. coli, Staph aureus and L. monocytogenes during storage periods, total fungi was increased during storage periods with presence of different types of fungi especially after 60 days of refrigerator (4 ⁰ C) storage.

Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese

“…The findings obtained are similar to those made by Bassuony et al . (2014) who made soft cheese by blending camel milk with buffalo milk at varying percentages (90%, 80%, 70%, 60%and 10%, 20%, 30%, 40%, respectively). The different levels (20%, 30% and 40%) of camel milk prompted the disappearance of coliform bacteria and fungi after a month of storage at 4°C, while a level of 10% camel milk completed eradicated fungi after 60 days of storage at 4°C.…”

Evaluation of physicochemical properties and microbiological quality of camel milk from Egypt

“…20,35,41,42 On the contrary, a high mean count was determined by others. 29,30,33,34,37 On the other side Bassuony IN et al, 32 reported a much higher detection rate of coliforms (85.7%) out of 35 raw camel milk samples from Matrouh Governorate, Egypt. Our findings demonstrated that 51% of the examined samples were found to be contaminated with Enterobacteriaceae with mean count of 2.91x10 4 ±6.20x10 3 cfu/ ml with a maximum count of 6.70x10 5 cfu/ml.…”

“…In that context, nearly similar results were previously reported by several authors elsewhere. [29][30][31][32][33][34] In contrast, a lower bacterial burden was given in other studies. 20,35,36 In fact, The TBC of camel milk has been reported with values varied from 10 2 to 10 8 cfu/ml.…”

Prevalence and Antibiogram of Salmonella Enterica Isolated from Raw Dromedary Camel Milk in Matrouh Governorate, Egypt

“…in raw dromedary camel milk was 24% of 33 samples in the Qassim region in middle Saudi Arabia, 0.4% of 40 samples in Al-Alhsa Governorate, Saudi Arabia, 13% of 31 samples in Southern Morocco and 30.5% of 104 samples from Garissa County, Kenya was reported by (EL-Ziny and AL-Turki 2013;El-Demerdash and Al-Otaibi 2012;Ismaili et al 2016;Noor et al 2020). On the other hand, Aly and Elewa (2014) and Bassuony et al (2014) reported that Salmonella spp. could not found in Egyptian raw camel milk samples.…”