The survey of microbiological contamination in pitcher cheese

Zusatztext

Summary: We know that milk has been known as a suitable peripheral culture for growing different kinds of microorganisms such as spices of salmonella, staphylococcus, E.Coli, coliform and may cause contamination in producing cheese. The purpose of my study is investigation the rate of contamination in pitcher cheese with mentioned microbes in West Azarbayjan Iran. From 42 samples of cheese 4 samples showed contaminating by positive staphylococcus aureus coagulase, 21 samples showed contaminating by coliform and 17 samples showed E.Coli. 7 samples showed contaminating by streptococcus faecalis and 18 samples showed contaminating by mold and yeast.

Autorenportrait

Dr Ehsan Barati received his doctorate in veterinary medicine(DVM) from Islamic Azad University of Karaj , and now he is the candidate of Ph.D in microbiology in Islamic Azad University Science and Research of Tehran.

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