MICROBIOLOGICAL EVALUATION OF PROCESSED CHEESE | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 20, Volume 4.1, Issue 7, January 1977, Page 179-189 PDF (3.01 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1977.193181 | ||||
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| Authors | ||||
| A.M. Al-Ashmawy; S.M. Mohamed; A.W. Moursy | ||||
| Department of Hygiene and Food Control, Faculty of Veterinary Medicine, Cairo University | ||||
| Abstract | ||||
| Microbiological studies have been conducted on forty samples of processed cheese. The mean total colony count of examined samples was 287 X 10+ 69, while the count of moulds was 52 + 7. Anaerobic bacteria were present in all examined samples and Coliforms were detected in 12.5% of samples. Qualitative analysis of organisms isolated revealed the presence of: a) Aerobic spore-formers: B. cerculans (52.57), B. subtilus (42.5%), B. coagulans (37.5%), B. cereus (32.5%), B. pulvifaciens (30%), B. brevis (27.5%), B. lentus (25%), B. fermus (17.5%), B. megaterium (15%), B. stearithermophilus (12.5%) and B. lichen iforms (10%). b) Coliforms: E. coli (5%) Enterobacter coloaca (10%) and Enterobacter liquefaciens (5%). c) Gram-positive cocci: Staphylococcus aureus (5%) Staph. epidermidis (30%) and Micrococci (42,5%). d) Moulds : Geotrichum (45%), penicillium (37.5%). Clados. porium (25%) and Aspergillus (15%). Suggestive control measures are discussed. | ||||
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