Evaluation of hygienic quality of large scale manufactured yoghurt in sharkia governorate

One hundred random samples, fifty of natural yoghurt (plain) and 25 each of fruit yoghurt (strawberry) and flavored yoghurt (honey) were collected from different dairy shops and markets in Sharkia Governorate, Egypt. The collected samples were examined phIt’s evident from the obtained results that the highest frequency distribution of examined yoghurt samples based on suggested score for sensory evaluation was (44%) of examined natural (plain) yoghurt samples and lies within the range of 93-100%, while weIt’s evident from the obtained results that the acidity% in natural yoghurt (plain) samples, fruit yoghurt (strawberry) samples was 0.83% and 0.90%, respectively, while in case of flavored yoghurt (honey) samples was 1.06%.The obtained results revealed that the mean coliform count/g. in examined yoghurt samples was 4.6x 104± 2.2x104 and 4.7x 103 ±3.0x103 for natural yoghurt (plain) and fruit yoghurt (strawberry), respectively, while, Coliform organisms in examined flavored The mean staphylococci count/g in examined natural yoghurt (plain) and fruit yoghurt (strawberry) was 1.7x 104 ± 1.1x104, 5.2x 102 ± 3.3x102 respectively, but in case of flavored yoghurt (honey) it was 2.8x 102 ± 2.7x102. Staphylococcus aureus and StaphylSalmonelle failed to be detected in examined samples.Yersinia spp. could be detected in (16%) out of examined fruit yoghurt (strawberry) samples, while they couldn’t be detected in both examined natural yoghurt (plain) and flavored (honey) yoghurt samples. Yersinia pseudotuberculosis, Y. intermedia and Y. kThe sanitary and public health importance of isolated microorganisms as well as their control measures were discussed to improve the quality of fermented milk (yoghurt) to safe guard the consumers from infection.