microbiological studies on dairy desserts in sharkia governorate

A total of one hundred samples of fruit yoghurt, plain yoghurt, rice pudding and custard (25 of each) were collected form different groceries and supermarkets of different sanitation levels at Sharkia governorate and transferred to the laboratory with a mresidues. The examined samples were contaminated with moulds by counts ranged from 1.1 xl02 to. 4.2 xl02 Iml of fruit yoghurt, 0.8 xl02to 4.3 xl02 Iml of plain yoghurt, 0.6 xl03 to 5.4 xl03/g of rice pudding and 0.6 xl O’ to 7.5 xl03/g of custard samples, with a mean values of . ” .2.13 X 102 ± 0.25 x 102/ml, 2.46 x 102 ± 0.34 x 102/ml,2.38 x 103 ± 0.32 x 103 Ig and 2.86 x 103 ± 0.51 x 103 Ig respectively. A total of 202 mould strains could be recovered from all tested samples were distributed as 73 (36.13%) Penicillium spp., 76 (37.62%) Aspergillus spp., 17 (8.42%) Cladosporium spp., 1spp.,3 (1.49%) Acremonium spp.,and 1 (0.50%) Alternaria spp.strains