Hygienic quality and sensory evaluation of locally manufactured soft cheese

Sherif, O. S.; El-Essawy, H. A.; Salam, Ayah B. Abd El

doi:10.21608/ejfsj.2016.156822

Cited by 1 publication

(5 citation statements)

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“…Coagulation timing and temperature differ from one type of cheese to another according to its final texture, but in general, softer, and fresher cheeses are curdled with a greater proportion than harder, larger, and longer‐aged cheeses. Ras cheese is coagulated for 60 min at 32°C, while Domaiti and Karish cheeses are coagulated for 2 h at 40°C and 7 h at 36°C, respectively (Shiekh et al, 1994; Nasr, 2018).…”

Section: Description Of Domiati Karish and Ras Manufacturing Process—...mentioning

confidence: 99%

“…A study of Ras cheese production indicated that most of the risks and hazards came from the raw milk, the milk vats, contact surfaces and hand workers (Nasr, 2018). It was recommended that Good Manufacturing Practices (GMP) to be employed to achieve better sanitation and hygiene of the production processes and materials, and that the raw materials must be qualified and certified (El‐Leboudy et al, 2014).…”

Section: Specific Hazards Found In Domiati Karish and Ras Cheesesmentioning

confidence: 99%

“…The cutting procedures and hazards are almost the same in different types of cheese; however, it may slightly vary from one type of cheese to the other. In Domiati cheese, a cutting weight is needed in each package and it is around 0.5 kg per piece (E. T. M. A. Ammar et al, 2017; Nasr, 2018).…”

Section: Description Of Domiati Karish and Ras Manufacturing Process—...mentioning

confidence: 99%

“…Most importantly, implementing a HACCP plan for the production process would more effectively reduce or eliminate the physical, chemical, and microbial hazards discussed above in cheese manufacture. Typical HACCP plan involves identifying the hazards at every step of the production process, determining the critical control points (CCPs), establishing their critical limits and establishing monitoring, corrective, verification and record keeping procedures (Nasr, 2018). Implementing a verified HACCP plan to produce Domiati, Karish, and Ras cheeses would not only improve products safety but also quality and avoid economic losses.…”

Section: Specific Hazards Found In Domiati Karish and Ras Cheesesmentioning

confidence: 99%

“…Despite all its desirable nutritional and sensory characteristics, cheese has been known to cause foodborne illnesses and disease outbreaks due to the presence of chemical, physical and/or especially microbiological hazards that contaminate the food before, during or after the production process (Nasr, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Implementation of HACCP in the production of Egyptian cheeses: A review

Farag

Ashaolu

Guirguis

et al. 2023

eFood

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Significant difficulties about the function of Hazard Analysis and Critical Control Points (HACCP) in manufacture of three genuine varieties of Egyptian cheese, namely Domiati, Karish, and Ras's cheeses, are covered in this review. Benefits of implementing HACCP include complementing other quality management systems, improving food safety, making better use of resources, boosting productivity and quality, providing better security and lowering inspection rates, responding to issues quickly and effectively, and fostering international trade cooperation. The setting is important for the manufacturing, security, and quality control of cheese. A common household item across the world that is fermented dairy-based and high in protein, calcium, amino acids, vitamins, phosphorus, and fat is cheese. Egypt consumes more cheese than any other country in North Africa, which is helped by the wide selection of cheeses on offer, includes soft, brined, salted, semi-soft, and hard cheeses. Three illustrated graphics explain the manufacturing flow of each cheese with reference to critical control points determination were created using text that was obtained from the references that were accessible. As lists of dangers, important control limits, monitoring, and corrective measures for cheese manufacturing, three exemplary tables were equally given. These provide readers with a more thorough summary of all results.

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Section: Description Of Domiati Karish and Ras Manufacturing Process—...mentioning

confidence: 99%

Section: Specific Hazards Found In Domiati Karish and Ras Cheesesmentioning

confidence: 99%