studies on mycological contaminanis of dairy utensils

Our work was concerned with the quality assurance and quality control ofboth milk and dairy utensils by detection, isolation and identification of moulds andyeasts.One hundred random samples, fifty each of dairy utensil rinses and farmbulk milk were obtained from different sources and examined mycologically forpresence of mould and yeast contaminationMoulds and yeasts were found to be present in 96 % and 58 %,respectively of examined rinse samples with maximum, minimum and meancount for mould / rnl rinse solution were 6 x 105, 0.2 X 102 and l.98 x104 ± l.2 x 104, respectively. The maximum yeast count / rnl rinse solution was l. 5 x 105, the minimum was 0.1 x 102 and the mean was 4.41 x 103 ± 2.98 x103 Moulds and yeasts were found to be present in 94 % and 58 % respectivelyof examined milk samples with maximum, minimum and mean count for mould /rnI. milk were 3 x 105, 0.1 X 102 and l.68 x 104 ± 0.67 x 104, respectively.The maximum yeast count / ml. milk was l.8 x 10\ the minimum was 0.2