| Abstract: |
One hundred random samples of pasteurized milk, cream, ice creamand yoghurt (25 of each) collected from groceries, peddlers andsupermarkets in Sharkia Governorate were examined for their sanitarycondition.The mean acidity percent in pasteurized milk, cream and yoghurt were0.14 ± 0.020,0.14 ± 0.002 and 1.10 ± 0.030 respectively.The results of methylene blue reduction test of examined ice creamsamples revealed that 11 out of 25 examined samples (44%) were graded I,while 3 (12%), 11 (44%) samples were graded II and Ill, respectively.The bacteriological examination showed that colifonns could bedetected in 240/0, 84%, 56% and 64% of examined pasteurized milk, cream,ice cream and yoghurt samples with mean values of 1.6 x 104 ± 0.4 xl 04,1.0xl07 ± 0.2 x 107, 1.5 X 108 ± 0.4 x 108 and 2.0xl04 ± 0.6 x 104,respectively.E. coli could be detected in 12%,4% and 20% of examined cream, icecream and yoghurt samples, respectively. Enterobacter aerogenes, Ent. Cloacae, Citrobacter freundii, Cit.diversus, Klebsiella pneumoniae and K. oxytoca could be isolated frompasteurized milk, cream, ice cream and yoghurt at varying percentages.E. coli of true faecal type could be detected in 8% and 4% ofexamined cream and yoghurt samples, respectively.Enterococci were present in 40%, 88%, 52% and 68% of examinedpasteurized milk, cream, ice cream and yoghurt samples with mean values of
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