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Abstract
SUYMMAR
In this study, a total of 125 random samples of white soft cheeses were collected from various dairy shops, street venders and supermarkets located in Assiut city. The white soft cheeses were represented as Kareish, Tallaga, Bramily, Domiati and Fayomi cheeses (25 samples each), to assess their quality, samples were examined microbiologically for the incidence and counts of aerobic plate count, thermoduric, psychrotrophs, enterococc, coliforms, fecal coliforms, E.coli, staph. aureus, yeasts & molds and anaerobes.
Part-I
Microbiological evaluation of the examined white soft cheeses samples.
1-APC:
Aerobic bacteria could be detected in 100% in all types of cheeses with exception of Domiati cheeses with an average 2.7x106, 3x106, 1.3x106 and 6.1x105cfu/g. in the examined samples Of Kareish, Tallaga, Bramily, and Fayomi, respectively. But Domiati cheese detected in 92% with an average 1.1x106cfu/g.
2-Thermoduric count:
Thermoduric bacteria were existed in 100, 88, 84, 80 and 80% with an average 2x105, 8.4x105, 6.7x105, 4.3X105 and 5.6x105 cfu/g. in the examined samples of Kareish, Tallaga, Bramily, Domiati and Fayomi cheese, respectively.
Summary 97-------------------------------------------------------------------------
3-Psychrotrophic count:
The obtained result revealed that psychrotrophic bacteria could be detected in 88, 80, 72, 44 and 60 with an average 1x106 , 8.6x105, 3.5x105, 3.3x105 and 1.2x105 cfu/g. in the examined samples of Kareish, Tallaga, Bramily, Domiati and Fayomi cheese, respectively.
4-Enterococci count:
Enterococci bacteria were represented in 100, 84, 80, 56 and 48% with an average 2.4x106, 8.3x105, 1.6x106, 6.8x104 and 1.7x105cfu/g. in the examined samples of Kareish, Tallaga, Bramily, Domiati and Fayomi cheese, respectively.
5-Coliforms count:
Most probable number (MPN) techniques showed that 96, 40, 40, 20 and 4% of the examined samples of Kareish, Tallaga, Bramily , Domiati and Fayomi cheese samples were contaminated with coliforms, respectively .
6-Fecal coliforms:
MPN techniques reported that 68, 16, 20, 8 and 4% of the examined Kareish, Tallaga, Bramily, Domiati and Fayomi cheese samples were contaminated with fecal coliforms, respectively.
Summary 98
7-E.coli count:
MPN techniques revealed that 12% in each of the examined Kareish, Tallaga, and Bramily cheeses were contaminated with E.coli, 4% in Domiati cheese and no E.coli could be detected in Fayomi cheese.
8-Staph. aureus count:
Staph.aureus were found in 72, 84, 52, 28 and 24% with an average of 1.7x105, 3.2x105, 1.3x105, 1.7x104 and 1.2x105 cfu/g. in the examined samples of Kareish, Tallaga, Bramily, Domiati and Fayomi cheeses, respectively.
9-Yeasts &molds count:
Yeasts & molds were detected in 96, 88, 80, 64 and 60% with an average 2 x105, 1.2x105, 4.8x104, 7.7x104 and 1.5x104 cfu/g in the examined samples of Kareish, Tallaga, Bramily, Domiati and Fayomi cheeses, respectively.
10- Anaerobes:
Anaerobic bacteria were represented in 32, 48, 36, 20 and 8% in examined samples of Kareish, Tallaga, Bramily, Domiati and Fayomi cheese samples, respectively.
Part II
Studying the effect of some treatments include brine solution in conc. (10%), garlic bulb (4%), fresh ginger juice (4%) and mixture of garlic bulb & fresh ginger juice (4%) on the microbial load of 3 samples of kareish cheese stored at ambient temperature for 15 day period.
In control samples, the average ofAPC, psychrotrophic, thermoduric, enterococci, Staph. aureus and yeasts & molds were 1.3x107, 4.7x106, 6.6x105, 1x106, 4x104 and 4.2x105cfu/g. respectively, while In Kareish cheese samples stored in brine (10%), were 1.3x107, 5.3x104, 1.7x104,1x106, <102 and 1.8x105 cfu/g. In samples stored in garlic (4%) were 3.3x106, 1.9x105, 1.5x104, 1.9x105, <102 and 2.1x105 cfu/g. in the sample stored in ginger (4%) were 1.1x107, 6.1x104, 3.2x104, 1x106, free and 1.9x103 cfu/g, respectively. In samples stored in garlic& ginger (4%)mixture were 3.8x106, 3x106, 2x105, 5.8x105,<102 and 2.7x105cfu/g. respectively.
Average of coliforms and fecal coliforms in control samples and samples stored in brine were >1100/g for each, while in samples stored in garlic, average coliforms and fecal coliforms were >520/g for each and average coliforms and fecal coliforms for samples stored in mixture of garlic bulb & fresh ginger juice were 43/g for each. In samples stored in ginger, no coliforms or fecal coliforms could be detected.
Anaerobes were found in 2 samples of control, 1 sample in both samples stored in garlic and mixture of garlic& ginger and not detected in samples stored in brine or ginger