SAFETY AND QUALITY OF SOME DAIRY PRODUCTS THROUGH MICROBIAL CRITERIA

Abstract

In the present study, 1 00 cheese samples were collected randomly,

50 samples of Damietta cheese and 50 samples of Kareish cheese collected from groceries, villages, small dairies and supermarkets at different localities at EI-Behera Governorate. The collected samples were kept in ice­ box at 6 ± 1 oc and transferred with a minimal of delay to the laboratory to be examined. All samples were examined organoleptically before being

subjected to chemical and microbiological examinations to ensure that the samples were apparently fit for consumption.

The results can be summarized as follows:

1. Acidity percent. The mean acidity percentages in Damietta and Kareish cheese samples were 0.74 ± 0.04 and 1.85 ± 0.04, respectively. 2. Sodium chloride content. The mean value was 4.89 ± 0.07 for

Damietta cheese samples and 2.93 ± 0.08 for Kareish samples.

3. Total aerobic count. The total aerobic counts averaged 4.62 x 107 ±

8.72 x 106 and 6.74 x 107 ± 7.60 x 106 for Damietta and Kareish cheese samples, resp.ectively. 4. Total psychrotrophic count. The mean values of psychrotrophic count in Damietta and Kareish cheese samples were 1.69 x 107 ± 2.62 x 106 and 2.04x 107 ± 2.57x 106 •

5. Coliform count. Damietta cheese: The mean values of Coliform count in Damietta cheese samples was 1 .34 x 106 ± 5.13 x 105 . The isolated Coliforms that could be isolated from examined Damietta cheese samples were E. coli (37.89%).