EVALUATION OF SOME EGYPTIAN CHEESES AT THE STAGE OF CONSUMPTION SE E | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 18, Volume 32.2, Issue 64, January 1995, Page 164-172 PDF (2.24 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1995.184036 | ||||
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| Authors | ||||
| A.A. ABDEL-SATER; A.A-H. AHMED; NAGAH M. SAAD; LAILA M. EL-MALT | ||||
| Abstract | ||||
| One hundred and twenty (120) random samples of some locally manufactured Egyptian cheeses including fresh and stored Damietta, stored pickled kareish and Processed (30 samples each) were collected from different retail in Assiut City and subjected for mycological examination. Twenty-six species of molds were identified on sabouraud's dextrose agar medium at 25 C. Damietta cheese was the most contaminated kind, while processed cheese was the lowest polluted one. Aspergillus and Penicillium species were the most common molds on the examined samples. One pathogenic mold species was isolated from stored pickled kareish cheese namely Chrysosporium trop < /em>icum. | ||||
| Keywords | ||||
| evaluation; Egyption cheese; stage of mycology; consumtion | ||||
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