Studies on The Sanitary Condition of Some Dairy Products in Zagazig Markets

One handred and fifty samples (fifty each of fresh raw cream ,yoghurt and Damietta cheese) collected from markets and shops indifferent localities in Zagazig city, were subjected for sanitary andmicrobiological examination.The mean acidity percentage In examined cream samples was0.18 .:!: 0.005, and in yoghurt was 0.944 + 0.033 while it was 0.744+ 0.044 in Darniet ta. cheese.The mean total colony count In examined samples of cream,yoghurt and Damietta cheese were 1.166 x 103 + 0.168 x 103/ m 1.,1.199 x lOll + 0.215 x lOll/g. and 6.499x107 + 1.166 x 107/g.respectively.Coliform organisms could be detected in all samples of rawcream samples and in 74% and 60% of yoghurt and Damietta cheesesamples respectively. The mean coliform counts (MPN/100 ml.(g.)were 1.215 x 1013 + 0.263 x 1013, 6.75 x 109 + 2.593 x 109 and5.02 x 102 + 0.84 x 102 in examined samples respectively.Examined samples of cream, yoghurt and Damietta cheeseproved to be contaminated with E. coli at percentages of 10%, 16%and 2% respectively.Enterobacter aerogenes, E. liquefaciens, E. hafinae, E. cloacae,Klebsiella and Citrobacter. spp. could be isolated from examined