Fungal Contamination of Milk and Some Cheese Varieties Retailed in Markets of Menoufia Governorate | ||||
| Menoufia Veterinary Medical Journal | ||||
| Volume 1, Issue 2, July 2025, Page 1-6 PDF (717.85 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmmj.2025.347463.1022 | ||||
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| Authors | ||||
Abd Elrahman Elbagoury1; Marwa Awad Mohammed2; Fatma S Hussein  3
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| 1Milk Hygiene and Control Department, Faculty of Veterinary Medicine –Menuofia University | ||||
| 2Asst. Lecturer , of milk Hygiene and Control Department Faculty of Veterinary Medicine shebien Elkome– EL Monofia University | ||||
| 3Department of Dairy and Dairy Products Health Control, Faculty of Veterinary Medicine, Menoufia University, Egypt | ||||
| Abstract | ||||
| The goal of this research was isolation and identification of yeast and moulds some types of cheese, in raw milk. One hundred and twenty samples have been gathered from Menoufia Governorate, Egypt involving; 30 raw milk, 30 processed cheese 30 tallag cheese and 30 Ras cheese. The outcomes stated which, total frequency probabilities of moulds within raw milk, tallaga, processed, and ras cheese were; 24/30 (80%), 12/30 (40%), 25/30 (83.3 %) and 28/30 (93.3 %) respectively with mean mould counts 2.7 × 103 ± 1.6× 103, 3.4 × 102 ± 2.6× 102, 5.9 × 103 ± 1.3× 103 and 5.4 × 103 ± 1.6× 103 cfu/g, respectively. Penicillium spp. and aspergillus spp. were the mould species that were isolated from these samples. While, the yeast contamination has been identified in Raw milk, processed, Ras and Tallaga cheese have been contaminated with yeast at percent of 66.6, 60, 33.3 and 80 % respectively with mean count values of 45.6x102 ±8.4x102, 7.6x102 ±2.3x102, 5.6x102 ± 1.2x102 and 13.8x103 ±3.4x103, respectively. Sacharomyces cervisioe and Candida tropicalis were the most frequently isolated yeast species from the samples. In conclusion, the presence of high frequency of fungi in cheese and raw milk samples could poses potential public health risks and may result in economically detrimental outcomes because of product spoilage consequently, strict hygienic measures are required to be applied through the chain of production of such products. | ||||
| Keywords | ||||
| Tallaga cheese; processed cheese; Ras cheese; Yeast; Moulds | ||||
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