Yassin, E. (2015). EFFECT OF THE ACARID MITE Acarus siro L. ON THE COMPONENTS AND NUTRITIVE VALUE OF ROUMYCHEESE (ACARI: ACARIDAE:ACARIDIDA). Journal of Plant Protection and Pathology, 6(1), 1-7. doi: 10.21608/jppp.2015.53034
E. M. A. Yassin. "EFFECT OF THE ACARID MITE Acarus siro L. ON THE COMPONENTS AND NUTRITIVE VALUE OF ROUMYCHEESE (ACARI: ACARIDAE:ACARIDIDA)". Journal of Plant Protection and Pathology, 6, 1, 2015, 1-7. doi: 10.21608/jppp.2015.53034
Yassin, E. (2015). 'EFFECT OF THE ACARID MITE Acarus siro L. ON THE COMPONENTS AND NUTRITIVE VALUE OF ROUMYCHEESE (ACARI: ACARIDAE:ACARIDIDA)', Journal of Plant Protection and Pathology, 6(1), pp. 1-7. doi: 10.21608/jppp.2015.53034
Yassin, E. EFFECT OF THE ACARID MITE Acarus siro L. ON THE COMPONENTS AND NUTRITIVE VALUE OF ROUMYCHEESE (ACARI: ACARIDAE:ACARIDIDA). Journal of Plant Protection and Pathology, 2015; 6(1): 1-7. doi: 10.21608/jppp.2015.53034
EFFECT OF THE ACARID MITE Acarus siro L. ON THE COMPONENTS AND NUTRITIVE VALUE OF ROUMYCHEESE (ACARI: ACARIDAE:ACARIDIDA)
Plant Protection Research Institute, A.R.C., Dokki- Giza- Egypt.
Abstract
The study aimed to investigate the effect of the acarid mite, Acarus siro on the components of the Roumy (Turkish) cheese after three months of infestation. The components of cheese ; total protein, total glucose, total lipids and amino acids were evaluated after three months of infestation with (100,200 and300 mite individuals/ 100g.cheese ) of A. siro whereas, the population increased to 3325.25, 3520.0 and 4615.5 mites respectively. The obtained results denoted that the total protein decreased as well as the number of mites on cheese increased. Also, the study revealed a highly variation in the glucose contents of cheese which decreased with increasing the number of A. siro infestation from 200 to 300 mites.The obtained data showed that there were significant differences between the effect of mites number (100, 200 and 300 mites) and the cheese lipids contents. When the number of mites infestation was 100 mites, the differences in the lipids contents was not clearly observed when compared with control (without infestation); but the significant difference in the lipids was observed when the number of mites was 200. However, the study also denoted that when the numbers of A. siro infestation on cheese increased from 100–300 mites, the contents of cheese amino acids is increased.
View on SCiNiTO
Top