Sanitary Evaluation of Curd Dairy Products

A total of 90 samples, (30 of each plain yoghurt, Kareish cheese, and Ras cheese) were randomly collected from street-vendors, groceries and supermarkets of different sanitary levels in Mansoura city, Dakahlia Governorate, Egypt. All samples were subjected to sanitary, chemical and microbiological evaluation. The mean values of acidity% and fat% in plain yoghurt, Kareish cheese, and Ras cheese were 0.644±0.10^6, 1.54±0.066, 1.97±0.0578; 0.64±0.124, 5.88±0.7004 and 48.94±0.43 , respectively. Meanwhile, the mean values of protein%, lactose%, and SNF% in plain yoghurt were 2.2±0.094, 3.28±0.138 and 5.98±0.25, respectively. The mean values of salt% and moisture% in Kareish cheese and Ras cheese were 2.55±0.248, 2.38±0.079; 67.18±0.891 and 32.75±0.899, respectively. The mean values of Staphylococcus aureus, Coliforms and Enterococci count in plain yoghurt, Kareish cheese and Ras cheese samples were 9.2x10^4±2.9x10^4, 4.12x10^5±1.3x10^5, 4.64x10^5±8.82x10^4; 10.5x10^4±2.16x10^4, 6.65x10^5±1.27x10^5, 2.39x10^5±6.54x10^4; 9.99x10^5±1.94x10^5, 3.73x10^5±6.11x1064 and 3.38x10^5±9.17x10^4 cfu/g, respectively. The mean values of yeast and mold count in Kareish cheese and Ras cheese were 1.27x10^5±1.24x10^4, 3.82x10^4±3.48x10^3; 1.16x10^5±4.24x10^4 and 7.06x10^4±3.27x10^4 cfu/g, respectively. Thus, strict hygienic measures should be followed during processing, handling and distribution to improve the hygienic quality of plain yoghurt, Kareish cheese and Ras cheese.