Prevalence of Fungal Spoilage in Local Tallaga Cheese and Applicate Novel Antimicrobial "PHR" to Extend Its Shelf-Life

Document Type : Original Article

Authors

Dairy Science Dept., Food Industries and Nutrition institute,National Research Centre, Giza, Egypt

Abstract

Twenty five random samples of Tallaga cheese purchased from various markets in Cairo Governorate, Egypt were analyzed for molds and yeasts. Also, to control fungal growth in Tallaga cheese during manufacturing and storage by adding modified mixed antimicrobials was prepared according to our previous research . Our results revealed that, the molds and yeasts were detected in 36 % and 80%, respectively of examined samples. The yeast counts ranged between 7.0 and 1.0 log cfu/gm, with an average 6.6 log cfu/gm. Data also show that the numbers of mold ranged between 4.0 to 1.0 log cfu/gm with an average of 3.7 log cfu/gm .The preparation of a mix biopreservatives powder is described. We suggested the name " PHR " for the new product. The powder is shown to have effective anti-microbial activity in a Tallaga cheese. PHR was tested during manufacture Tallaga cheese to prevent mold and yeast . The biopreservative mix resulted in more effective, significantly disappeared mold and yeast counts at the end of shelf life.

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Egyptian Journal of Chemistry
Volume 65, Issue 131 - Serial Number 13
Special Issue: Chemistry and Global Challenges (Part A)
December 2022
Pages 1551-1557

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History

  • Receive Date: 25 May 2022
  • Revise Date: 09 June 2022
  • Accept Date: 19 June 2022

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