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Original Article

AJVS. 2018; 59(2): 119-124


Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese

Ranya Khaled, Amr A. Amer, Maria El-Ansary.


Abstract

Mozzarella cheese consumption increased markedly in Egypt during the last decade. One hundred random samples of locally manufactured Mozzarella cheese (50 packed and 50 unpacked) were collected from groceries and supermarkets at Kafr El-Sheikh and Alexandria provinces. The mean log counts of Coliforms, S.aureus, yeast and mold were 3.42 ± 0.65 and 3.75 ± 0.53; 2.85 ± 0.47 and 3.09 ± 0.54; 3.90 ± 0.43 and 4.01 ± 0.45; 2.49 ± 0.37 and 2.79 ± 0.39 for packed and unpackedlocally manufactured Mozzarella cheese samples, respectively. There is a significant difference between two types of locally manufactured Mozzarella cheese samples at P

Key words: Keywords: E. coli; Multiplex PCR; Mozzarella cheese; Staphylococcus aureus






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