Enterobacteriaceae in Milk and Milk Products

A. total of 132 random. samples of :nilk and milk products include (40 raw milk, 20 DJ.mietto. cheese 21~rGish cheese, 21 Yoghurt and 30 ice-creum Snmples) werG oollected from Soho.g city nu r ke t s for bac t e r to Lo-. gica.l eXJ.mi.na.tion, the results obt:1ined could be summ .•ariZ6d la follow. Milk samples revcnled that, the mean value of totalEnterobo.cteriucea.e, t o tu L coliform co urrt ,count and E.coli MEN/nU. were. 3.12 :x 106»3.14 x 104, o nd 1.1 ~ 103, respectivelyfneoo.l coliform 1.29 x 106 tOoncerning DJ.miettC1 che s ss samples p corresponding values/ g were 1.08 x 10’ t B :x 104, 2.4 :x 103 and .3.1 x2 .• 10 , respectively t while ill klreish cheese the followingvalues were 0 bt..’1.ined 1.01 x 106 t 3.5 x 104, 9.7 x 10.3 and 4.0 x 102, respec’civGlyo Reg~rding yoghurt aamp Le s ”the values were J.22 x 106, 1.38 x 106 t .3 • .34 :x 104 and 6.15 x 102 t respect- ively, while in case ot Ice-cream sarap Le s t hs voml were 1.47 x 106, 9.31 x 10511 1.0) x x.nd J. 85