FUNGAL CONTAMINATION OF HARD CHEESE | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 18, Volume 11.2, Issue 22, January 1984, Page 123-128 PDF (1.25 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1984.190839 | ||||
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| Authors | ||||
| H.A. EL-ESSAWY; A.M. SAUDI; SIHAM MAHMOUD; S.D. MORGAN | ||||
| Abstract | ||||
| Fifty random samples of hard cheese (Roumy) collected from shops in different localities in Cairo and Giza, were examined for incidence of yeasts and molds. The maximum total yeast and mold count was 66.9 x 10', the minimum was 150, with a mean value of 169.456 x 104+ 112.492 % 104 per gram cheese. The genera Candida, Saccharomyces, Torulopsis, Rhodotorula and Pichia could be isolated from examined samples at varying percentages ranging from 4.87% to 34.14%, while isolated molds belonged to Penicillium spp., Aspergillus spp., Neurospora spp < /strong>., Rhizopus spp., Cephalosporiun spp., Geotricum spp., Mucor spp., Scopulariopsis spp., Putrichus spp., Cladosporium spp., and Palliomyces spp., and could be isolated at different percent ages (4.94 to 51.11). The public health importance and economic significance of existing fungi as well as the suggested measures for improving the quality of the product are discussed. | ||||
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