Study of microbial contaminants in some dairy local products in Baghdad

	Study of microbial contaminants in some dairy local products in Baghdad
journal of kerbala university
Article 1, Volume 1, Issue 0, 2005, Pages 233-241 PDF (0 K)
Abstract
In this study, I have been collected (15) samples of dairy products(8) yoghurt Laban and (7) samples of soft cheese locally manufactured were collected the following topics have been studied on them:- 1. Microbial quality of yoghurt:- The results of microbiological examinations for yoghurt Laban samples has shown that they contain hight numbers of Aerobic bacteria, and Yeast and Molds. The mean of bacterial count were (3.7× 106) cfu/gm and yeast and molds mean (2.2× 105) cfu/gm. These results also showed that the yoghurt samples were contaminated by Coliform and Fecal Coliform by (77%) and (61%) with an average at (2.6×102) and (1.8×102) cfu/gm respectively. As for staphylococcus aureus they existed in yoghurt at rate of (35%) as an average of (6.2×103) cfu/gm. 2. Microbial quality of soft cheese:- The microbiological examinations for the soft cheese sample showed that the soft cheese samples were heavily contaminated by large numbers of microorganisms. The mean of bacterial count was (3.9×108) cfu/gm and the Yeast and Molds were (7.7×105) cfu/gm. The mean of Coliform and Fecal Coliform was (6.3×103) and (9.2×102) cfu/gm respectively and at rate of (88.4%) and (80%) of samples contaminated by Coliform and Fecal Coliform. As for staphylococcus aureus it was present in soft cheese at the rate of (70%) as an average (7.1×103) cfu/gm.

Statistics Article View: 168 PDF Download: 98