MICROBIOLOGICAL EVALUATION OF LOCALLY MANUFACTURED SOFT CHEESE | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 4, Volume 68, Issue 174, July 2022, Page 28-37 PDF (610.28 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2022.140401.1060 | ||||
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| Authors | ||||
RASHA FAWZY EID  1; AHMED ABDEL-HAMEID AHMED2; WALLAA FAROUK AMIN2; MANAL MOHAMED AMIN1
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| 1Department of Milk Hygiene, Animal Health Research Institute (AHRI), Assiut Branch, Agriculture Research Center (ARC), Egypt | ||||
| 2Department of Milk Hygiene, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt | ||||
| Abstract | ||||
| One hundred and fifty random samples of soft cheeses represented by Domiati, Kareish and Tallaga (50 samples each) were collected from different local retails, dairy shops and street vendors in Assiut city, Egypt, for microbiological evaluation. Aerobic bacteria were enumerated with average count values of 4.2×104, 2.6×105 and 6.1×104 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Coliforms were detected with average count values of 8.5X102, 3.3X103 and 2.0X103 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Fecal coliforms were detected with average count values of 5.3x102, 9.7x102 and 8.4x102 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Isolation of E. coli in 32, 50 and 42 % samples that were examined with average count values of 3.0X102, 4.0X102 and 4.4X102 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Isolation of Staph. aureus in 74, 72 and 64 % samples that were examined with average count values of 1.8x103, 1.7x103 and 8.7x102 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Anaerobic bacteria were found in 46, 66 and 54% in Domiati, Kareish and Tallaga cheese samples, respectively. Yeasts and molds were present with average count values of 2.3x102, 5.4x102 and 8.2x102 cfu/g and 3.8x102, 4.1x102 and 3.9x102 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. The results reflect the poor general hygiene conditions during production and storage which call for more restrictions and preventive measures in milk herds, milk production and dairy factories in respect to quality control, sanitation and health care. | ||||
| Keywords | ||||
| Domiati cheese; Kareish cheese; Tallaga cheese; Aerobic bacteria; Coliforms | ||||
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