Fungal Contamination of Cheese

Two hundred random samples of cheeses (fifty eachof Damietta and hard ”Roumy”, and one hundred of processedcollected from groceries and small dairies at SharkiaGovernorate, were examined mycologically for presence offungi.Damietta cheese proved to harbour different typesof fungi. The mean total yeast and mould count/g was22.60 x 105 ~ 4.67 x 105•Yeasts were detected in all examined samples withcount of 21.54 x 105 + 4.48 x 105/g.a meanCandida lipolytica, C. tropicalis, C. catenulata,C. intermedia, C. reukaufii, C. parapsillosis; Torulopsisholmii, Tor. spherica, Tor. glabrata, Tor. verstalis,Trichosporon behrendii. Tr. fermentans, Saccharomycesfragilis, Sac. cerevisiae and Debaryomyces hansenii cou.ldbe isolated at varying percentages ranging from 6~ to 28~.Moulds were present in 64~ of examined Damiettacheese samples, with a mean count of 16.49 x 10 + 4.63x 104/g.Aspergillus niger, A. terreu8, A. flavus A.