ANAEROBIC SPORE FORMERS IN DIFFERENT VARIETIES OF CHEESE
Document Type : Original Research Articles
Abstract
One hundred and five cheeses (Twenty-five each of White pickled soft cheese, Ras cheese, processed cheese and thirty of Kariesh cheese) were collected from dairy shops and supermarkets in Cairo and Giza governorates, Egypt and examined microbiologically. The mean titratable acidity % of Kariesh cheese, White soft cheese, Ras cheese and Processed cheese samples were 0.67 ± 0.045, 1.0 ± 0.075, 0.6± 0.047 and 0.83 ± 0.064 %, while the mean values of salt % were 0.59 ± 0.044, 5.79 ± 0.12, 3.5 ± 0.098 and 1.024 ± 0.061%, respectively. Anaerobic spore formers were detected in 56.7, 28 and 48% with mean counts of 21.7 ± 8.5, 30.7 ± 11.7 and 48.9 ± 15.3 in the examined Kariesh, Ras and Processed cheese samples, respectively, while couldn't be detected in white soft cheese.
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