Studies on the saitary condition of procesed cheese in egypt

Two hundred Bo8JllpJ.es of Egyptian and imported processed cheese (100 of eaoh) , collected from differentlocalities in Cairo and its subur-bs were examined micro- biologically.The results obtained revealed that the mean total colony counts/g. were 2’7.’775 x 104 ± .3.274 x 104 and86.629 x 104 ± 4.934 x 104 for Egyptian and impertet pro- ceased cheese respectively.The mean thermoduric counts were 13.234 x 103 ± 2.245 x 103 and ’7.304 x 103 ± 1.033 x 103 in the Egyptian and imported varieties respectively.Yeasts and molds could be detected in 83%ef Egyp-tian processed cheese and in 95% of the imperted type. With mean counts of 5.221 x 102 + 1.129 x 102 and 44.930 - x lQ2 ± 6.313 x 102 respectively.Candida albicans; C. catenulate. C. lipolytica, C. melibi.si, C. melinii, C. pseudotropicelis, C. reukaufii,C. solani; Rhodotorula pallida; Saccharomyces bailliij Torulopsis sphaerica; Trichosporon behrendii and Trtermentans could be isolate~ from both Egyptian and imp.-