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Abstract
SUMMARy A total of 100 random samples of imported cheese were collected from
different retailers, shops and supermarkets in Assiut city. The imported cheese
were represented as processed, Cheddar, Gouda, blue cheese and Edam (20
samples each). Each sample was obtained in its container as sold to the public
and dispatched directly to the laboratory with a minimum of delay. The
samples were examined for their microbiological quality and counts/g for
aerobic plate count, thermoduric, psychrotrophs, enterococci, coliforms, fecal
coliforms, E. coli, B. cereus, Staph. aureus, yeasts & molds and anaerobes
were recorded.
1- APC:
Aerobic bacteria were detected in 70% with an average of 6.6×104 in
processed cheese samples, 100% in all other kinds with an average count of
1.4×106, 1.3×105, 1×106 and 1.2×106 cfu/g in the examined samples of
Cheddar, Gouda, blue cheese and Edam, respectively.
2- Thermoduric count:
Thermoduric bacteria were found in 85, 95, 95, 100 and 100% with an
average count of 1.4×105, 4.2×105, 1.3×105, 3.3×105 and 4.8×104 cfu/g in the
examined samples of processed, Cheddar, Gouda, blue cheese and Edam,
respectively.
3- Psychrotrophic count:
Psychrotrophic bacteria could be found in 5, 45, 55, 95 and 100% with
an average count of 6.3×105, 4×105, 9.9×104, 2.9×104 and 1.4×105 cfu/g in the
examined samples of processed, Cheddar, Gouda, blue cheese and Edam,
respe