STUDIES ON USING ULTRAFILTRATION PROCESSING IN MANUFACTURING DOMIATI-LIKE CHEESE

Abstract

This part was concerned with isolation and identification of

microbial contents of markets pickled Domiati cheese.

Thirty samples of Domiati cheese were collected from the local market of Kafr El-Sheikh city. Eight samples were selected from those cheese samples depending on the sensory evaluation of cheese.

This samples were analyzed for organoleptically, bacteriologically and chemically. cheese samples were divided into two groups according to the sensory evaluation.

The first group (A) contained the cheese samples which obtained the higher organoleptical score. The second group (B) contained the cheese samples which obtained the lower total organoleptical. It was noticed from results that the cheese samples with higher total scores

contained numbers of bacterial count more than the other group. The bacteriological analysis of market Domiati cheese reveals that cheese samples are free from coliform bacteria. In the course of total count determination 531 colonies were isolated and identified to genera; and colonies identified to 348 (65.54%) Lactobacillus sp. 91(17.45%) Micrococcus sp., 10 (1.88%) Streptococcus sp., 4(0.75%) Bacillus sp.,3 (0.56%) yeast and 75 colonies (14.%) were miscellaneous.

Among the numbers of isolates the numbers of Lactobacillus sp. and Micrococcus sp. were presented in the highest number than the other isolates. The main genus were identified as Lactobacillus Casei sub sp. Casei and Micrococcus lylae.