Thirty random samples of plain yoghurt collected from dairy shops and supermarkets in Cairo and Giza governorates, Egypt were subjected to organoleptic examination & total yeast count. Sensory evaluation revealed that the majority of samples were graded as good. The mean titratable acidity % was 0.89 ± 0.019, while the mean count of yeast was 2.95X108± 1.4X108cfu/g. C. albicans could be detected in 13.03%.
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