Evaluation of the chemical and microbiological properties of several cheese kinds

In this study, a total of 75 random samples of some locally manufactured Egyptian processed, cheeses were collected from various dairy sources in Menoufia Governorate, Egypt. The samples were represented as Kareish cheese, Tallga cheese, and Ras cheese (25 samples each). To assess their quality, the samples were examined chemically and microbiologically for incidence and count of coliforms, E coli, Staphylococcus aureus and yeasts & molds. Compared with the Egyptian standards, the examined tallga cheese samples were found to be of better quality than the other types of cheeses examined, although all types of the present study soft cheeses need to be improved microbiologically. The design and facilities of food establishments producing Egyptian kareish cheeses should be in compliance with licensing requirements and conditions stated by the international standards. The data obtained revealed unsanitary circumstances throughout the manufacturing, handling, and distribution of various cheese kinds; thus, we advocate the implementation of stringent sanitary procedures throughout the phases of storage and production.