The Effect of Mixing Soymilk with Cow's Milk and Storage Periods on Microbial Quality of Blended Cheese of Soymilk with Cow Milk in Different Proportions
DOI:
https://doi.org/10.38124/ijsrmt.v5i6.1483Keywords:
Soymilk, Cow’s Milk, Soymilk Soft White Cheese, Mixed Milk Soft White Cheese, Microbiological Analysis, Storage PeriodAbstract
This study was conducted to evaluate microbiological analysis of soft white cheese (Gibna–baida) of soymilk mixed with cow milk at different concentrations (100%, 75%, 50%, 25 %) and (0, 25%, 50%,75%) respectively, The microbiological analysis (TBC, yeast & Moulds and Coliform) were tested by using APHA standard as described by Neusely (2018), after that all soft cheese samples A(100 % soymilk);B;C;D) were determined. The microbiological analysis values of (TBC), showed a significant different at P < 0.001, Where it increased with the decreasing proportion of soy milk in A(100 % soymilk); B (75%soy milk* 25% cow milk) and D (25 soymilk* cow milk), which revealed (5.20 CFU/g, 544 CFU/g and 584 CFU/g,) respectively, while sample C recorded the lowest bacterial counts (5.14 CFU/g), whereas the yeast & Moulds shown Not significant different at P < 0.05 for all samples studied (A(100 % soymilk); B; C and D cheese, which presented (1.53, 1.58, 1.12 and 1.70 CFU/g) respectively, while Coliform counts obtained significant different at P < 0.001 which revealed (0.33 CFU/g , 0.91, 0.37 and 1.11 CFU/g ) for A,B,C and D soft white cheese respectively. However the effect of storage periods on mixed soymilk with cow’s milk soft white cheese in different ratios in (0 day, 15 days and 30 days) on TBC, Mold, yeast and Coliform counts averages shown as (5.29 CFU/g, 5.54 CFU/g and 5.39 CFU/g) of TBC respectively and (1.55 CFU/g, 1.46 CFU/g and 1.54 CFU/g) for yeast & Moulds, While coliform counts decreased significantly according to increasing of storage periods as revealed in ( 1.18 CFU/g, 0.8 CFU/g and 0.36 CFU/g) in 0 day , 15 days and 30 days respectively.
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