تعداد بكتريا القولون في الجبن الطري المحلي في محافظة ديالى و تأثير أملاح الاستحلاب عليها

Abstract EN

This study was conducted to indicate the comparative measurements of microbial load of Fecal Coliform Bacteria and Escherichia coli.

in 60 samples of locally produced soft cheese those were collected randomly from five different local areas in Diyala (30 samples for each summer and winter seasons) to investigate their microbial load.

All summer and winter samples had significantly (P<0.01) higher microbial count of Coliform Bacteria and Escherichia coli.

The Bacteriostatic & Bacteriocidal effect of emulsifying salts on microbial activity was confirmed when the Total Coliform Count (TCC) were high significance (P<0.01) reduce in processed cheese with 2.5% emulsifying salts added Where no growth of Escherichia coli in nutrient broth with 2% emulsifying salts added .

Data revealed that the best mix of emulsifying salts was that which composed of 90% Sodium tripolyphosphate + 10% Trisodium citrate.