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Quality Assessment of Cottage Cheese Available in Peshawar, Pakistan

Quality Assessment of Cottage Cheese Available in Peshawar, Pakistan

Muhammad Muneeb1, Muhammad Ayub1, Sher Bahadar Khan2,*, Amjad Sohail1, Farkhanda Jabeen1, Mumtaz Ali Khan3, Amjad Khan4, Kashif Prince3, Asghar Khan5 and Irshad Ahmad6

1Department of Food Science and Technology, Faculty of Nutrition Sciences, The University of Agriculture, Peshawar
2Department of Animal Health, Faculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture, Peshawar
3Department of Clinical Medicine and Surgery, Faculty of Veterinary Sciences, University of Veterinary and Animal Sciences, Lahore
4Pakistan Kidney and Liver Institute and Research Center, Lahore
5Department of Clinical Studies, Faculty of Veterinary and Animal Sciences, PMAS-Arid Agriculture University, Rawalpindi
6Institute of Basic Medical Sciences, Khyber Medical University, Peshawar

*      Corresponding author: sbvetdr@yahoo.com

 

ABSTRACT

The current study was carried out to evaluate the quality of cottage cheese available in different areas of Peshawar. The aim of the study was to assess the microbial, physiochemical and sensory characteristics of the selected cheeses. We found that cheese selected from Board bazar (40%) were maximally contaminated with Salmonella on MacConkey Agar and minimum were recorded in Tehkal Region (0%). On same Agar high percentage for Escherichia coli was observed in samples from Hashtnagri (40%) and on tryptose agar results were quite high for Salmonella as compared to E. coli. In physiochemical analysis high pH was observed in samples taken from Warsak Road (6.84) followed by Hashtnagri. High moisture content was observed in samples taken from Saddar Bazaar (51.70%) followed by Tehkal Region (50.94%) while the high Ash content was found in Charsadda Road (1.81%) samples followed by Hashtnagri (1.76%). The highest fat content was observed in samples taken from Chowk Yaadgar (17.92%) and maximum protein content was found in samples taken from Warsak Road (25.40%) followed by Hashnagri (24.24%). In sensory analysis the maximum mean score of judges for color, Flavor, Texture and overall acceptability were observed in Board Bazaar (7.97) followed by University Town (7.89) and the minimum values were given to the samples taken from Hashtnagri (7.57). Hence it was concluded that the samples taken from Hashtnagri and Chowk Yadgaar were mostly found contaminated with Salmonella and Escherichia coli and physiochemical properties as well as sensory qualities of cheese purchased from Charsadda road shows good results.
 

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Pakistan Journal of Zoology

April

Vol. 52, Iss. 2, Pages 425-824

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