Occurrence and Significance of Enterococci in Milk and Some Dairy Products

Two handred random samples of milk, cream, yoghurt,Kareish cheese and Damietta cheese (fourty each) werecollected from different locali ties• in Mansoura city,titratable acidity of collected samples as well as theand examined for the incidence of enterococci. Thesalt content of Kareish and Damietta cheeses weredetermined.The mean titratable acidity in examined milksamples was 0.08, in cream 0.18, in yoghurt 0.77, inKareish cheese 0.63 and in Damietta cheese 0.94.The mean salt content in Kareish and DamiettaThe mean total enterococci count/ml(gon kanamycin aesculin azide agar (k.A.A.) in milk, cream, yoghurt, kareish cheeses and damietta cheese was 1.22xlO ,5 3 6 44.9 x 10 , 1.78 x 10 , 6.5 x 10 and 9.32 x 10 respec-tively. On Citrate Azide Tween Carbonate agar (C.A.T.C)Enterococcus agar(P.S.E.) was 5.4x respectivelyx 106 and .While on Pfizer Selectivewas 8.91.92 x 103, 5.82 x 106 and 3.72 x 104 respectively.