Studies on the Sanitary Conditions of kareish and Mish Cheese

Fourty random samples of popular skim milk softcheese (twenty each of ~areish and Mish cheese) collected from differentlocalities in Sharkia Governorate wereexamined chemically and bacteriologically .The dry matter in examined samples of Kareish and Mish cheeses have mean.value of 40.8+0.7 and 39.3+0.3 respectively While their moisturewere 38.3+0.7 and 60.7+0.4%respectivelyThe mean fat % of examined Kareish and Mish cheesesamples were 6.6±0.3 and 2.9±0.1 respectively; while theirmean fat/D.M % were 16.08+0.92 and 7.47+0.29 respectively.The mean protein %, Ash%, Nacl%, titratable acidity%12.4+0.5 and 1.6±0.05; 1.7+0.04 respectively.Mircobiological examination revealed that the meantotal colony count, yeast and mould count per gram ofKareish and Mish cheeses were 7.2 x 10 + 2.9xlO , 4.3xlO+ 1.2xl03 and 1.9xl07 + 1.1xl07, 1.1xl06 + 0.6x 106respectively.Staphylococci could be detected in 25% of Kareishcheese samples and 55% in Mish cheese samples.Its average.counts were 2 .lxl05 +1. 8xl05 and 2. 4xl05 ±O. 8xl05 respectively.