Abstract
A total of 150 samples including raw cow's milk, pasteurized milk, small scale ice cream, large scale plain and flavored yoghurt (30 of each) were collected randomly from dairy shops, super markets and small scale ice cream producers in Fayoum city, Egypt and examined for sanitary and microbiological status. The result revealed that the mean value of titratable acidity % in plain and flavored yoghurt were 1.41± 0.02 and 1.67± 0.04, respectively. The mean values of total Coliforms were 7.5×105± 3.9×105, 8.25×102± 5.04×102, 8.2×104± 4.1×104, 4.83×102 ± 3.15×102 and 2.72×103± 9.5 ×102 cfu/mlorg., respectively. While the mean values of Faecal coliforms were 2.8×104± 1.5×104, 1.16×102 ± 7.11×10, 1.02×103 ±1.71×102, 2.01×10± 1.07×10 and 3.13×102± 1.30×102 cfu/mlorg., respectively. The mean values of E.coli were1.38×103± 6.89×102,1.84×10 ± 9.5, 4.87×102±1.18×102, 1.36×10± 8.4 and 4.68×10± 1.50×10 cfu/mlorg. The mean values of Enterococci were 1.12×106± 1.29×105, 2.1 ×103± 4.20×102, 1.1 ×106 ±1.87×105, 2.23×103± 6.29×102 and 7.77×103±1.67×103 cfu/mlorg., respectively. Staph. aureus was detected in the examined raw cow's milk and small scale ice cream samples, with the mean values of 1.98×105 ± 3.91×104 and 7.65×104 ± 2.41×104 cfu/mlor g., respectively, but was not detected in the other samples. Total yeasts and moulds were detected in the examined large scale plain and flavored yoghurt samples with mean values of 1.15×10²± 3.59×10 and 4.48×10²± 8.17×10 (cfu/mlor g.), respectively.
Highlights
Milk is considered the most prevalent food stuff among consumers
Micobiological examination:2.1- Total coliforms: It is evident from Table 2 that total coliforms were detected in 30(100%), 14(46.67%), 30(100%), 10(33.33%) and 18(60%) of the examined raw cow's milk, pasteurized milk, small scale ice cream and large scale plain and flavored yoghurt samples, respectively with mean values of 7.5×105± 3.9×105, 8.25×102± 5.04×102, 8.2×104± 4.1×104, 4.83×102 ± 3.15×102 and 2.72×103± 9.5 ×102 cfu/ml or g
4- E.coli count: It is evident from Table 4 that E.coli true faecal type were detected in 25(83.33%), 7(23.33%), 24(80%), 6(20%) and 12(40%) of the examined raw cow's milk, pasteurized milk, small scale ice cream and large scale plain and flavored yoghurt samples, respectively with mean values of 1.38×103± 6.89×102, 1.84×10±9.5, 4.87×102±1.18×102, 1.36×10± 8.4 and 4.68×10± 1.50×10 cfu/mlor g
Summary
Milk is considered the most prevalent food stuff among consumers. The microbial content of milk and dairy products are a major feature in determining their quality (Queslati et al, 2011). Several routine examinations such as coliform count, enterococcus count, Staph.aureus count and yeasts & moulds count are generally accepted to test the quality of milk and dairy products. Results of these examinations are used to correct unhygienic production and processing and to serve as a guide to improve the quality of milk and dairy products. This study was planned to throw light on quality condition of milk and some dairy products by applying some chemical and microbiological examinations
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