Psychrotrophic bacteria in some dairy products

Seventy-five samples of pasteurized milk, cream and yoghourt, collected from Giza Province, were examined for their psychrotrophic contents. The mean counts/ml [g] of psychrotrophic bacteria in pasteurized milk, cream and yoghurt were 44.96 x 10 3 +/- 13.25 x 10 3, 15.5 x 10 5 +/- 57.68 x 10 4 and 15.4 x 10 5 +/- 67 x 10 4, respectively. Micrococcus spp., Pseudomonas viscosa, Ps. fluorescens, Proteus mirabilis, Proteus rettgerii, Enterobacter liquefaciens, Escherichia coli, Klebsiella aerogenes and Citrobacter freundii could be isolated from examined samples at varying percentages