الفهرس 
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Abstract
Two hundred samples (50 each) of raw milk, ice cream, Domiati
cheese and cooking butter were collected from different localities in
Gharbia Governorates and examined bacteriologycally and
mycologically for detection, count, isolation and identification of
Enterobacteriaceae and fungal contamination.
Total Enterobacteriaceae count:
The mean count of Enterobacteriaceae in one ml of raw milk, ice
cream, Domiati cheese and cooking butter were 1.13x108 + 0.39x108،
1.52x104 + 0.34x104 ، 7.42x104 + 2.34x104 and 1.78x104 + 0.31x104,
with incidence in percentage of 92 , 62 , 64 and 98%, respectively.
Coliform count (MPN/100 ml or g.):
The mean count value of coliform /ml for raw milk, Ice cream,
Domiati cheese and cooking butter were 3.88x106 + 2.91x106, 1.98x103 +
0.49x103, 8.89x103 + 4.09x103 and 2.37x103 + 0.57x103, with percentage
of 88, 54, 46, and 84% respectively.
Enterobacteriaceae isolates:
E. coli, Klebsiella pneumoniae, K. ozaenae, Enterobacter cloacae,
E. aerogenes, E. hafniae, E. agglomerans, Citrobacter freundii, Cit.
diversus, Proteus vulgaris, P. mirabilis, P. rettgeri, Serratia marcescens,
(
Summary
S. liquefaciens were isolated from milk in percentage of 14, 28, 18,
22,42, 8, ــ , 54 , 24 , 38 , 16 and 14% respectively. The same isolates from
ice cream were in percentage of 4, 6, 14, ــ , 16 , ــ , 4 , 18 , ــ , 14 and 22%
and those from Domiati cheese were in percentage of 10, 40, 24, 28, 18, ــ ,
ــ , 36 , 16 , 58 , 14 , 22 , 12 and 20%, while the isolates from cooking butter
were in percentage of 6, 22, 8, 40, ـــ , 12 , ـــ , 16 , 22 , 14 , 12 and 4%
respectively.
Salmonella typhimurium could be isolated from one sample (2%)
of both examined milk and ice cream samples and two samples (4%) of
Domiati cheese. Serological typing proved that the isolated strains have
the antigenic structure of O: 1, 4, (5), 12, H : I 1,2 and belonged to group
(B).
Salmonella entritidis could be isolated from 3 samples of raw milk
(6%) and sample of Domiati cheese (2%). Serological typing proved that
the isolated strain have the antigenic structure of O: 1, 9, 12 and
belonged to group (D).
- Salmouella failed to be detected in all examinead cooking butter
samples.
- Serological typing of E. coli strains of which isolated from raw milk,
ice cream, Domiati cheese and cooking butter samples were belonged
(
Summary
to four serovars O55: K59 (B5) , O119: K69 (B19) , O124: K72 (B17) and O127:
K63 (B8).
Total yeast count:
Yeast could be detected in 70, 64, 66 and 88% of examined
samples of raw milk, ice cream, Domiati cheese and cooking butter,
respectively. The mean total yeast count values were 9.40x105+4.17x105,
7.16x104 + 2.67x104 , 1.21x104 + 4.55x104 and 7.53x105+3.29x105
respectively.
Total mould count:
Mould could be detected in 68, 52, 58 and 84% of examined
samples of raw milk, ice cream, Domiati cheese and cooking butter
respectively. The mean total moulds count were 1.35 x 105 + 0.52 x 105,
2.45 x 103 + 0.82 x 103, 1.99 x 104 + 0.80 x 104 and 9.22 x 104
respectively.
Yeast isolates:
Condida albicans, C. Krusei, C. tropicalis, Rhodotorula minuta,
R. rubra. Soccharomyces cervisiae, S. dairvensis, Torulopsis candida,
T. famata, T. halmii could be isolated from raw milk, ice cream, Domiati
cheese and cooking butter samples at various percentage.
Mold isolates:
(
Summary
Alternaria alternate, Aspergillus flavus, A. fumigatus A. nidulans,
A. niger, A. ochraceus, A. terreus, A. versicolor, Cladosporium resinae,
C. herbarum, Fusarium nivale, F.tricinctum, F. Oxysporum, Mucor
mucedo, M. racemosus, Penicillium brevicompactum, P. citrinum,
P. expansum, P. requeforti, P. verrucosum, Rhizopus stolonifer and
Thamindium elegans could be isolated from raw milk, ice cream,
Domiati and cooking butter samples at different percentage.
Screening of Aspergillus flavus for aflatoxin production
18 out of 31 strains of Aspergillus flavus isolated from the
examined milk and its products samples proved to have the ability for
aflatoxin production. The quantities of AFB1 produced by aflatoxigenic
of A. flavus strains isolated from raw milk (5/55%), ice cream (3/60%),
Domiati cheese (3/50%) and cooking butter (7/63.6%) were 30.54+4.01,
13.99 + 1.78, 10.13 + 1.24 and 34.86 + 3.59 (Mg/ L. media) respectively.
On the other side the quantities of AFB2 produced by A. flavus
strains isolated from raw milk, ice cream, Domiati cheese and cooking
butter samples were 3.69+0.70, 2.43+0.51, 1.92+0.27 and 4.13+0.82
(Mg/ L. media) respectively .
The public health importance and hygienic significance of isolates
as well as the suggested measures for improving the quality of raw milk,
ice cream Domiati cheese and cooking butter have been discussed.