Occurrence of pseudomonads in ray cow's milk, and trials to control pseudomonads aeruginosa in butter and tallaga cheese

ABSTRACT

Pseudomonas bacteria were detected in 10.7% of the examined 150 raw cow's milk samples collected from different farms in Kafr EL-Sheikh Governorate. Identification of the isolated organisms revealed the presence of 3 species, namely P. fluorescence, P. aeruginosa and P. fragi, of which the former was the most frequent [7.3%]. Moreover, serogrouping of the 4 P. aeruginosa strains revealed that they are belonging to 3 serotypes. Several natural preservatives [essential oils and lactic acid cultures] were examined for control of P. aeruginosa in butter and Tallaga cheese. ABT achieved the results as a best natural preservative since it eliminated P. aeruginosa after 7 and 30 days in butter and Tallaga cheese respectively. The tested preservatives had no marked effect on chemical composition of the tested products