TY  - SER
AU  - Saad,Nagah M.
AU  - Wafy,Yasser S.
TI  - Mycological status of some dairy products serving in Assiut University hospitals
KW  - Yoghurt
KW  - Micobiology
KW  - Feta cheese
KW  - Microbiology
KW  - Dairy products
KW  - Pathogenic fungi
N1  - Includes references
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2014/AVMJ/6014/143/115.pdf
ER  -