Microbiological Studies on Fermented Milks

One hundred and fifty fermented milk samples (fifty each)of Yoghurt labansalata and laban rai , collectedfrom shops, small dairies, street vendors and restaurants,were examined in this work for sani tary condi tions.Acidity percentages in examined yoghurt, Laban Salataand Laban Raib samples were avaraged 1.130 ; 2.2 1.13respecti vely.The mean count of acid-producing organisms of such667products were 7.9 X 10 ,4.98 X 10 and 1.4respecti vely.’6 X 10 Ig.Streptococcus thermophilus could be isolated from 100%, 18%and 16% of examined yoghurt, Laban Salata and Laban Raibsamples respectively, while lactobacillus bulgaricus wasisolated from Yoghurt and Laban Salata only (100% and 16%respectively)Lact. plantarum, Lact. delbrueckii and Lact. Caseiwere isolated from yoghurt and Laban Salata at varyingpercentages ranging from 10% to 70%, while Lact. acidophiluswas isolated from laban salata and Laban Raib (12% and 6%respectively) .Strept. bovis was detected in the three products,while strept. Lactis and Strept. cremoris were isolatedfrom laban salata and Laban Raib at varying percentagesranging from 24 % to 100%