Samples of local soft cheese (no salted ) are collected from the local markets
in Diwanyia city for a period from March (2004 ) - May (2004 ). Four groups of
aerobic bacteria were isolated included: Coliform bacteria, fecal coliform
bacteria, staphylococcus aureus, and psychrotrophic bacteria. Effect of three
storage conditions were tested on the number of the isolated aerobic bacterial
groups :-
Storage in salting solutions ( 6 %, 10 % , 15 % ), the number of
bacteria was increased with increasing of salt concentrations .
washing the cheese by boiling water(local method), weak
influence of this method on the number of bacteria.
The Storage in (5 Cº) for increasing periods (5, 10, 15) days, clear
effect of this method on the number of isolated bacteria.
أ.د. أمل طالب عطيه السعدي | Prof. Dr. Amal Talib Atiyah Al Sa'ady | 7379