Abstract

A total of 125 random samples from raw milk, locally manufactured kareish cheese, hard cheese (Rass cheese), plain yoghurt and flavored yoghurt (25 of each) collected from dairy shops and super markets in Beni Suef city were subjected to mycological examination. The yeasts were detected in milk, Rass cheese and locally manufactured kareish samples with a mean value of 6.22Χ102 ± 3.62Χ102, 14±7.21 and 3.23Χ106 ± 2.017Χ106 respectively, while plain yoghurt and flavored yoghurt were free from any yeasts ( . All the examined Rass cheese samples were free from aflatoxin M1 calibrated by fluorometer. The economic and public health significance of the fungi and mycotoxins as well as the sanitary precautions were mentioned.

Highlights

  • Milk has been used by human since the beginning of the life as the mostpopular and nutritious safe human food, this value put the food hygienists in a real challenge, to provide safe milk to consumer and at the same time keep its nutritional value high as much as possible

  • The manufactured dairy products from milk have the same properties of original milk ; several stages of processing may be unfavorable and add more points of hazard and weakness allowing entrance of molds and these products support molds growth and toxins production due to its contents of protein, low pH and storage under unfavorable conditions Gqaleni et al (1997); Pardo et al (2004)

  • Yeasts and molds can grow in milk and its products particulary at suitable conditions of temperature and moisture Barrois et al (1997)

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Summary

Introduction

Milk has been used by human since the beginning of the life as the mostpopular and nutritious safe human food, this value put the food hygienists in a real challenge, to provide safe milk to consumer and at the same time keep its nutritional value high as much as possible. Contamination of these products may occur from the raw material or during the manufacturing, storage and distribution Kure et al (2004).

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Conclusion

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