Microbiological studies have been conducted on forty samples of processed cheese.
The mean total colony count of examined samples was 287 X 10+ 69, while the count of moulds was 52 + 7. Anaerobic bacteria were present in all examined samples and Coliforms were detected in 12.5% of samples.
Qualitative analysis of organisms isolated revealed the presence of:
a) Aerobic spore-formers: B. cerculans (52.57), B. subtilus (42.5%), B. coagulans (37.5%), B. cereus (32.5%), B. pulvifaciens (30%), B. brevis (27.5%), B. lentus (25%), B. fermus (17.5%), B. megaterium (15%), B. stearithermophilus (12.5%) and B. lichen iforms (10%).
b) Coliforms: E. coli (5%) Enterobacter coloaca (10%) and Enterobacter liquefaciens (5%).
c) Gram-positive cocci: Staphylococcus aureus (5%) Staph. epidermidis (30%) and Micrococci (42,5%).
d) Moulds : Geotrichum (45%), penicillium (37.5%). Clados. porium (25%) and Aspergillus (15%).
Suggestive control measures are discussed.