Evaluation of the microbiological quality of some dairy products

Abstract

Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores and the open-air public market. Among the studied samples four were salty type soft cheese, two were fresh cheese, one was soft cheese (Mascarpone), one was feta-like cheese (Telemea), five were varieties of processed cheese, one was mozzarella, one was a semi-hard cheese, one was smoked cheese, five were cottage cheese, and one was a dairy spread. Samples were evaluated for the presence of Pseudomonas sp., total coliforms, Escherichia coli, Salmonella sp., Staphylococcus aureus, Bacillus cereus and Clostridium perfringens, yeast, and microscopic fungi.

Keywords

• dairy products
• microbiological load
• pathogenic bacteria
• spoilage