Microbiological studies have been conducted on forty samples of processed cheese. The mean total colony count of examined samples was 287 X 10+ 69, while the count of moulds was 52 + 7. Anaerobic bacteria were present in all examined samples and Coliforms were detected in 12.5% of samples. Qualitative analysis of organisms isolated revealed the presence of: a) Aerobic spore-formers: B. cerculans (52.57), B. subtilus (42.5%), B. coagulans (37.5%), B. cereus (32.5%), B. pulvifaciens (30%), B. brevis (27.5%), B. lentus (25%), B. fermus (17.5%), B. megaterium (15%), B. stearithermophilus (12.5%) and B. lichen iforms (10%). b) Coliforms: E. coli (5%) Enterobacter coloaca (10%) and Enterobacter liquefaciens (5%). c) Gram-positive cocci: Staphylococcus aureus (5%) Staph. epidermidis (30%) and Micrococci (42,5%). d) Moulds : Geotrichum (45%), penicillium (37.5%). Clados. porium (25%) and Aspergillus (15%). Suggestive control measures are discussed.
Al-Ashmawy, A., Mohamed, S., Moursy, A. (1977). 'MICROBIOLOGICAL EVALUATION OF PROCESSED CHEESE', Assiut Veterinary Medical Journal, 4.1(7), pp. 179-189. doi: 10.21608/avmj.1977.193181
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Al-Ashmawy, A., Mohamed, S., Moursy, A. MICROBIOLOGICAL EVALUATION OF PROCESSED CHEESE. Assiut Veterinary Medical Journal, 1977; 4.1(7): 179-189. doi: 10.21608/avmj.1977.193181
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