MICROBIOLOGICAL SURVEY OF RAW MILK AND SOFT CHEESE SPECIMENS FROM DIFFERENT SITES AT CAIRO

Abstract

Summary The composition of milk makes it an optimum medium for the growth of many microorganisms, however freshly drawn milk does not, because of limited extent posses a germicidal or hacteriostatic property. Thus various types of microorganisms can get access to milk via different sources. Pathogenic organisms and spoilage causing organisms can reach milk and its products also from the environment, milking animals, personnel, handling and process techniques particularly under the available local conditions. Samples of raw milk, pasteurized milk and soft white cheese (Kareish cheese and Domiati cheese) were collected at random from different areas in Cairo and Giza governrates. The present investigation was carried out on 139 samples are examined microbiologically for the presence of the pathogenic species of bacteria: coliform organisms, Staphylococcus, E.coli, and Yersinia and other contaminates like mold and yeast fungi. These samples were 35 samples of raw milk, 10 samples of pasteurized milk and 94 samples of soft white cheese (Kariesh cheese and Domiati cheese). Samples of soft white cheese were evaluated chemical1y for the effect of NaCl and acidity percentage.