Microbial and chemical evaluation of native production and imported cheese product  in(Hilla city) Babylon province markets

	Microbial and chemical evaluation of native production and imported cheese product in(Hilla city) Babylon province markets
Euphrates Journal of Agriculture Science
Article 1, Volume 5, Issue 4, 2013, Pages 442-454
Abstract
Abstract : This present study aims to perform microbial and chemical evaluation of 30 samples of native production and imported cheese product which collected from Babylon province markets (Hilla city). The result showed that total number of bacteria was increased (6,7,8,12)cooked native production cheese samples from(zero-138 ×103)cellg , while the numbered rang from (zero-297×103) cellg in imported cooked cheese samples (16,26). The total number of E.coli increased to (281×10 3) cellg in imported cooked cheese sample(16) and (15×10 3) cellg in cooked native production cheese samples (8). and the total number of fungi range (0-23×102)cellg in some samples used in this study in significant (P>0.05) and identify some genes of fungi:Aspergillus flavus ,Aspergillus niger Alternaria , Absidia , Cladosporium spp, , Penicillium spp , Mucor The level of humidity increased in some native production cooked cheese with different ratio and the ratio of lipids also increased with different ratio in eight samples of imported cooked cheese. The level of salt lowered in different ratio in most of samples in this study ,there was quantity of starch adding to most of cheese samples in different ratio .The pH level heighted and the acidity lowered in different ratio in some samples of cooked cheese used in this study. Dyes found in some samples of cooked cheese native production and imported cheese .

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