Microbial monitoring of locally manufactured cream cheese-like product

A total of 25 samples of cream cheese-like product were collected from different localities in Kafr El-Sheikh area and examined for evaluation of their hygienic status. The obtained results indicated that the mean value of salt content was 2.90 +/- 0.24 and pH was 4.92 +/- 0.17. The mean value of Psychrotrophic count, Enterobacteriaceae count, Staphylococcus count, Yeast and mould count and proteolytic count were 4.04 x 10[4] +/- 1.20 x 10[4], 2.40 x 10[3] +/- 0.50 x 10[3], 2.00 x 10[4] +/- 0.61 X 10[4], 1.80 x 10[3] +/- 0.42 x 10[3], 3.50 X 10[3] +/- 0.76 x 10[3] and 1.20 x 10[3] +/- 0.26 x 10[3], respectively. Escherichia coli could be isolated in a percentage of [54%] and Staphylococcus aureus [68%], while mould species could be isolated with a percentage ranged from 4-16%, and yeast species ranged from 8-32%. Recommendations for improving the quality of such product as well as public health significance of isolated organisms were discussed

Simple techniques for detection of formalin in milk

The detection of formalin in milk was accomplished by different techniques. Hehner's test with modification and spot tests using porcelain slab, thin layer silica-gel and filter paper were tried as simple techniques for detection of formalin in milk. The results obtained from this experimental work revealed that the optimum concentration of sulphuric acid containing ferric chloride needed for the detection of formalin was 70% V/V. From these techniques, spot test, using porcelain slab was suggested to be the most economic, simple, rapid, sensitive, safe and applicable routine rejection test for incoming milk in dairy plants or at home without any complications

Gross chemical composition and microbiological quality of saanen goat's milk

Thirty individual milk samples of Saanen goats were chemically and microbiologically analyzed. The attained data revealed that the average percentage values of acidity, total solids, fat, solids not fat and protein contents were 0.14, 11.73, 2.77, 8.94, and 3.02, respectively. A value of 6.83 was recorded for pH. The average values of total calcium and magnesium contents were 151.9 and 5.67 mg/100 ml in order. The average total plate count was 3.5 x 10 4, whereas that coliform [MPN/ml] was 5. However, 80% of the examined samples were coliform free