Saad, Nagah M. <br/><br/>
Mycological status of some dairy products serving in Assiut University hospitals  [electronic resource]. 
 الحالة الفطرية لبعض منتجات الالبان المستخدمة فى مستشفيات جامعة أسيوط. 

 - p.115-118. 
<br/><br/>Includes references. 
<br/><br/> A total of 60 random samples of yoghurt and feta cheese (30 of each ) were collected from Food Department in Assiut University hospitals from July, to October, 2013 for estimation the counts and identification of total yeasts and moulds in yoghurt and feta cheese. In yoghurt only 14 samples (46.67%) contaminated with yeasts and moulds and their counts / gram are ranged from 2.1 x 10¹ to 1.1 x 103 with an average count of 4.76 x 10²/gram. The highest frequency distribution was 6(42.86%) lied within the range of> 10². The isolates belong to genera Aspergillus 3 (12.00%), Penicillium 1 (4.00%), Geotrichum 12 (48.00%) and Monilielle 9 (36.00%).   Key words: Yoghut,feta cheese, yeast, mould. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Yoghurt--Micobiology<br/>Feta cheese--Microbiology<br/>Dairy products--Micobiology<br/>Pathogenic fungi.