الميكروبات المفسده في بعض المنتجات اللبنية

Research Abstract

Summary A total of 210 samples of some dairy products including Kareish cheese, Tallage cheese, Ras cheese, small scale and large scale yoghurt, small scale and large scale cream samples (30 of each) collected randomly from local retail stores, dairy shops and farmers' markets in Beni-Suef governorate, Egypt. All samples were analyzed for total coliform count, total yeasts and molds count, total psychrotrophic count, Total lipolytic and proteolytic counts, while only total bacterial count (TBC) were detected in Kareish cheese and small scale cream samples and the obtained results showed that:- 1-The total bacterial count for Kareish cheese and small scale cream were present in 30(100%) and 30(100%) with a mean value of 1.07×107 ± 5.64 ×106 and 3.35×106 ± 1.23×106 cfu/g, respectively. 2- The total coliform count for Kareish cheese, Tallaga cheese, Ras cheeses, small scale yoghurt and small scale cream were detected in 30(100%), 13(43.33%), 24(80%), 16(53.33%) and 30(100%), respectively with a mean value of 2.55×105 ±1.59×105, 9.58×102 ± 4.32×102, 88.10 ± 21.11, 1.94×102 ± 79.47 and 1.58×104 ± 5.85×103 cfu/g, respectively. 3- The total yeast and mold count for Kareish cheese, Tallaga cheese, Ras cheese, small scale yoghurt and small scale cream were detected in 30(100%), 29(96.67%), 19(63.33%), 27(90%) and 30(100%), respectively with a mean value of 1.83×105 ± 9.25×104, 6.10×102 ± 3.35×102, 54.67 ± 22.04, 2.66×105 ± 8.07×104 and 2.57×104 ± 2.10×104 cfu/g, respectively. 4- On the other hand, the total psychrotrophic count for Kareish cheese, Tallaga cheese, Ras cheese, small scale yoghurt and small scale cream were detected in 30(100%), 30(100%), 30(100%), 28(93.33%) and 30(100%), respectively with a mean value of 2.89×107± 1.36×107, 1.16×106 ± 7.00×105, 2.46×106 ± 4.50×105, 7.81×105 ± 3.37×105 and 2.51×106 ± 6.95×105 cfu/g, respectively. 5- The total lipolytic count for Kareish cheese, Tallaga cheese, Ras cheese, small scale yoghurt and small scale cream were detected in 30(100%), 30(100%), 30(100%), 28(93.33%) and 30(100%), respectively with a mean value of 1.23×106 ± 5.18×105, 9.32×105 ± 5.63×105, 2.91×106±4.13×105, 2.32×105 ± 8.68×104 and 3.00×106 ± 7.34×105 cfu/g, respectively. 6- The total proteolytic count for Kareish cheese, Tallaga cheese, Ras cheese, small scale yoghurt and small scale cream were detected in 30(100%), 30(100%), 30(100%), 28(93.33%) and 30(100%), respectively with a mean value of 1.16×106 ± 4.88×105, 9.94×105±6.03×105, 5.85×106 ± 7.58×105, 3.32×105 ± 2.12×105 and 5.21×106 ± 1.27×106 cfu/g, respectively. Also the economic importance and public health significance of the isolated microorganisms as well as recommendation to be followed in the manufacturing, handling and storage of these dairy products were discussed.

Research Keywords

الميكروبات المفسده في بعض المنتجات اللبنية