Causative Organisms of Holeyness in Egyptian Soft Cheese

One hundred samples of Damietta chees~ showing holoyness and collected fromgroceries and small dairies in different localities at Zagazig city,for physical were sUbjected chemicaland microbiological examination.The physical examination revealed the presence ofdefects in body texture and flavour in examinedThe mean acidi ty p .. arcerrtin examined cheese sample1.185+0.045 {0.36-2.52%)/g. cheese.The mean sodium chloride content in examined sa~plesa . 9 70+ 0 . 16 3 (5. 1 4 -1 2 . 41 % ) .’ g. ch e e se.Clostridia were detected in (65%) of examined samples.Clostridium perfringenes, Cl.butyricum and Cl.s~rogenes could be isolated from examined samples atvarying percentages ranging f r om 5% to 50%.Yeasts could be detected in 57% of examined cheese2 2samples, wi th a mean count of 20.10XIO +4. 05xlO .Saccharomyces fragilis, Sac.lactis, Sac.fructrum,S~.cerevisiae and Sac.carlesbergensis, Torulopsis glabrata,