CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA

In this study 30 samples each packet and unpacked white cheese (high, middle and low salt white cheese) were collected from different retail markets in cairo. all examined samples were evaluated chemically and microbiologically. the results revealed that, highest contents of protein, carbohydrate, ca and p were 12.70, 7.00, 1. 72 and 1.85% in high salt packed white cheese, low salt unpacked white cheese, high salt unpacked white cheese and low salt packed white cheese respectively. lowest contents of fat, fiber, ash, moisture ,nacl. and ph value represented 21.70, 8.00, 1.29, 41.39, 0.85% and 3.52 in low salt packed white cheese , high salt unpacked white cheese, low salt unpacked white cheese, high salt unpacked white cheese , low salt unpacked white cheese, and low salt packed white cheese respectively. the highest total bacterial counts was similar in all examined samples as ranged from 6x10^4 to 5.5x 10^6 cfu/g in middle salt packed and unpacked white cheese thalaga samples. high salt packed (estanpoly) and low salt packed white cheese samples were free from total coliforms and faecal coliforms counts .e. coli was isolated from 90% and 70 % of unpacked (thalaga) and low salt white cheese, while 80% and 60% of packed and unpacked low salt white cheese (thalaga) respectively were contaminated with staph. aureus.the camel milk showed most antibacterial effect more than goat milk against staph. aureus, e.coli and l. monocytogenes .all the examined white cheese samples were free from aflatoxin m1, (afm1).the fungal isolates from estanpoly cheese were, aspergillus niger, aspergillus candidus, aspergi/lus fumigates, fusarium copactum fusarium spp. emericella nidulans and rhizopus spp.