| Abstract: |
A total of 170 random raw milk and cheese samples (110 farm cow’smilk, 10each of soft fresh and soft brined cheeses and 20 each of hard andrrocessed cheese samples) were collected from different dairy farms,~roceries and supermarkets of different sanitation levels at Sharkia~ovemorate then transferred to the laboratory with a minimum of delay tobe examined for presence of mould genera, Aspergillus groups, toxicA. flavus strains and aflatoxins Bland / or M 1 residues as well as thetllermostability of both toxins against pasteurization of contaminated milksamples at 74° C for 30 seconds.All tested samples (100%) were contaminated with moulds by countsranged 1.05 x 102 to 8.20 X 102 / ml. of milk, 103 to 1.05 x104 /g. of softfresh cheese, 5.5 x 102 to 4.85 x 103 /g of soft brined cheese, 1.2 x 103 to7.45 X 103 /g of hard cheese and 102 to 2.90 X 103 / g of processed cheesesamples, with a mean values of 4.26 ± 0.12 x 102 / ml,3.53+ 0.90 x 103 ,2.45± 0.48 x 103 ,3.99 ± 0.34 x 103 and 6.43 ± 1.48 x 102 /g. respectively.Penicillium, Aspergillus, Geotrichum, Cladosporium, Acremonium,and Fusarium were the dominant mould contaminants of all surveyedsamples. They obtained from 94.12, 91.18, 65.88, 60.59, 32.94 and 31. 76%of all tested samples consecutively. While Alternaria , Arthrinium,Syncephalastrum, Muco, and Rhizopus species could be detected in 23.64and 10%, 20.91 and 10%, 20.91 and 10%, 6.36 and 30% besides 7.27 and20% of examined raw milk and soft brined cheese samples respectively.
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