A Study of microbial quality of some rural dairy products in Assiut governorate Ahmed, A.M., H.A. Ahmed, M.A. Mohran and Nour El-Hoda H. Mahmoud

الملخص EN

A total of thirty random samples of rural house made dairy products namely; Kareish Cheese, Butter, Cream, Whey and Buttermilk (laban khad) were investigated for their microbial quality.

It was found that Total Bacterial Count (TBC) were 14.7 x106, 4.11x106, 4.3x106, 4.2x107 and 1.3x108 cfu/g for Kareish Cheese, Butter, Cream, Whey and Buttermilk samples, respectively.

The average values of Lactic Acid Bacteria (LAB) were 3.4 x107, 1.3 x106, 2.7 x105, 7.2 x107, and 3.1 x108 cfu/g in the same respect.

Coliform bacteria was detected in all examined products with The average count of 106-107, 107-108, 107-108, 105-106, and 105-106 cfu/g of investigated product samples in the same respect.

The average values of anaerobic spore formers bacteria were 102-103, 103-104, 103-104, 103-104, and 103-104 cfu/g of investigated product samples in the same respect.

While both of molds and yeasts were found with the average of 1.5 x106, 2.5 x104, 2.3 x104, 2.2 x105 and 4.1 x105 cfu/g for Kareish Cheese, Butter, Cream, Whey and Buttermilk samples respectively.