摘要 : This study was performed to investigate chemical and microbiological characteristics of 40 random samples of traditional white soft Domiati cheese purchased from various markets in Cairo and Giza Governorates, Egypt. The mean gros... 展开 This study was performed to investigate chemical and microbiological characteristics of 40 random samples of traditional white soft Domiati cheese purchased from various markets in Cairo and Giza Governorates, Egypt. The mean gross composition of Domiati cheese samples was 62.9%+or-0.09 moisture, 6.6%+or-0.30 salt and 4.1+or-0.05 pH. The highest frequency distribution (47.5, 45 and 70%, respectively) lay within the range of 50-55% moisture, 3-4% salt content and 4-5 pH. Variations between the samples in terms of their gross composition suggested a lack of quality standards in cheese milk, cheesemaking procedure and ripening conditions. The levels of main microbial groups including total mesophilic, coliform bacteria, moulds, yeasts and the presence of some potentially pathogenic microorganisms (Salmonella spp.) was determined. The mean total mesophilic, mould, yeast, coliform, Enterobacteriaceae and staphylococci counts were 0.26x106+or-0.14x105, 3.1x105+or-9.2x104, 1x104+or-0.25x103, 0.13x103+or-0.151x102, 8.9x104+or-0.19x103 and 1.3x104+or-1.1x102, respectively. Salmonella was not detected in any of the examined samples. There was a correlation coefficient between moisture, salt content, pH and the isolated microorganisms. Our results suggest that moisture, salt content and pH applied to Domiati cheese do not constitute an effective barrier to microorganisms. 收起