Microbial contamination for product cheese in AL-Diwaniya city

Abstract

The research induterial comparative study between local cheese and factorial in AL-Diwaniya city. To determine health standard of cheese by using microbial groups as indicators of contamination, they were involved: the total numbers of aerial bacteria, total Coliform, streptococcus, thermophilic, psychotrophic , photolytic, lypolytic, spore forming bacteria, Staphylococcus, Mold and Yeasts. Which extend from December 2007 to February month 2008. The statistical analysis showed significant difference (p<0.05) to local cheese in comparison with factorial cheese in means of total number Microorganism groups industrial. There was increase in microorganisms numbers means for local cheese comparison with factorial cheese. This increase was: 421%, 370%, 186%, 426%, 175%, 79.8%, 52%, 164% and 303% cell/gm. For aerial bacteria, total Coliform, streptococcus , thermophilic, psychrtrophic, protolyticm lypolytic, spore forming bacteria, staphylococcus and molds-yeasts respectively. Also that showed significant difference to the temperature in comparison with warm months and cold months in means of total number of microbes which used contamination indicators, the highest increase in number of microbes was showed during December, October and December comparison with November, Janyary and Labruary months which lowest numbers of microbes.