Prevalence of Spore-Forming Bacteria Associated with the Processing of Milk and Dairy Products Processing in Mansoura City

Abstract

Spore forming bacteria are heat resistance organisms able to survive and germinating in milk and heat treated dairy products . They could detreriorate the quality of dairy products by producing proteolytic and lipolytic enzymes under refrigeration temperature in fluid milk . The aim of this study was to evaluate the prevalence of spore forming bacteria (mesophilic, thermophilic and psychrotrophic strains) associated with raw, UHT milk and dairy products in Mansoura city. The total viable bacterial count (TVB), aerobic mesophilic sporeformers counts (MSC), thermophilic sporeformers counts (TMC) and the average of pyschrotrophic sporeformers counts (PSC) in raw milk samples were ranged from 10.06 to 10.66, 3.70 to 4.30, 2.00 to 2.88 and 0.15 log cfu/mL, respectively. verages of TVB , MSC, TMC and PSC of Ras cheese samples were 9.1, 3.5, 1.40 and 0.14 log cfu/ml, respectively, while means of TVB , MSC, TMC and PSC in Domiati cheese samples were 9.47, 3.72, 1.40 and 0.23 log cfu/ml. However, TVB, MSC, TSC and PSC of UHT milk samples in the present study was nil. Lastly, means of TVB, MSC and TSC of skim milk powder were 4.44, 1.7 and 0.45 log cfu/mL, respectively. All skim milk powder samples were free of PSC.