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Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese

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Document pages: 11 pages

Abstract: Aim: This work throws lighton the deteriorating microorganisms in some varieties of cheeses [hardcheese (Ras cheese), and processed cheese]. Materialand Method: Thirty Ras cheese and processed cheese samples were collectedrandomly and subjected to chemical & microbiological examination todetermine its contamination with deteriorating microorganisms. Results: Chemicalexamination showed that the mean titratable acidity of Ras and Processedcheese samples were 0.5 ± 0.073 and 0.93 ± 0.062 , respectively, while salt were 3.4 ± 0.078 and 1.03 ± 0.05 , respectively. Most of samples were contaminated with highnumbers of Coliforms, yeast, mold, proteolytic,lipolytic and Enterococci. Conclusion: There are poor hygienic measures duringproduction, processing and handling of cheese.

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