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Microbiological investigations of some dried mixes of dairy desserts sold in Assiut city [electronic resource].

By:

El-Gendi, Marwa M. N

Contributor(s):

El-Shreef, Lamiaa M. T. A

Language: English Summary language: Arabic Description: p.180-188Other title:

الفحوصات الميكروبيولوجية لبعض الخلطات المجففة من الحلويات اللبنية المباعة فى مدينة أسيوط [Added title page title]

Uniform titles:

Assiut veterinary medical journal, 2013 v. 59 (137) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Assiut Veterinary Medical Journal 2013.v.59(137)Summary: The research work was aimed to evaluate the microbiological quality of dried mixes of dairy products highly consumed by the public in Egypt. To verifY the quality and safety of these products, 90 random samples of whipped cream; chocolate pudding powder and sauce (all in powder form and main component is milk powder either full or skimmed milk powder and other components differ in each product) were collected from different manufactures. These products examined for total bacterial count (average counts were 8.72x10⁴; 9.29x10⁴ and 1.29x10⁵ cfu/g in examined samples of cream, chocolate pudding and sauce respectively). While, total thermophillic count were detected in examine samples of whipped cream and chocolate and failed to be counted in sauce samples. In addition, the total colifonms counts and total yeasts and molds counts were recorded. Also, the examination of these products for contamination by some pathogenic microorganisms were done and revealed that E. coli O157:H7 and coagulase positive S. aurous could not be isolated from all examined samples.

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The research work was aimed to evaluate the microbiological quality of dried mixes of dairy products highly consumed by the public in Egypt. To verifY the quality and safety of these products, 90 random samples of whipped cream; chocolate pudding powder and sauce (all in powder form and main component is milk powder either full or skimmed milk powder and other components differ in each product) were collected from different manufactures. These products examined for total bacterial count (average counts were 8.72x10⁴; 9.29x10⁴ and 1.29x10⁵ cfu/g in examined samples of cream, chocolate pudding and sauce respectively). While, total thermophillic count were detected in examine samples of whipped cream and chocolate and failed to be counted in sauce samples. In addition, the total colifonms counts and total yeasts and molds counts were recorded. Also, the examination of these products for contamination by some pathogenic microorganisms were done and revealed that E. coli O157:H7 and coagulase positive S. aurous could not be isolated from all examined samples.

Summary in Arabic.

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