Bacteriological Evaluation of Soft cheese

One hundred soft cheese samples (25 Feta, 25 Doamiate, 25 Kareish and 25 Double Cream cheese) were collected from supermerkets in Sharkia Provence. The samples were transferred directly to laboratory to be bacteriologically examined.
Our result revealed total colony count/g in examined Feta, Damiate, Double Cream and Kareish cheese samples were 64% (16), 60% (15), 72% (18) &76% (19) respecti-vely. Total enterococci count in Feta, Doamiate, Double Cream and Kareish cheese samples were 40% (10), 48% (12), 64% (16) and 68% (17) respectively. Staph. aureus isolated from Feta, Doamiate, Double Cream and Kareish cheese 40% (4), 41.67% (5), 62.5% (10) and 47.06% (8), respectively and Staph. epidermidis60% (6), 58.33% (7), 17.5% (6) and 52.94% (9) respectively, While Strept. faecalis, Strept. faecium and Strept. intermediate could be isolated from Feta soft cheese as 16% (4), 25% (6) and 20% (5), respectively, in Doamiate cheese was 12%(3), 24% (6) and 16%(4) but in Double Cream cheese was 16% (4), 8% (2) and 24%(6) and in Kareish cheese were 20%(5), 28 (7) and 16% (4).
Coliforms count in Feta, Doamiate, Double Cream and Kareish cheese samples were 84% (21), 72% (18), 76% (19) and 64% (16). Identification of isolated coliforms from Feta soft cheese was detected in lactose fermentation in 90.48% (19) distributed as E.coli 33.33% (7), Cirobacter freundii 19.05% (4), Klebsiella pneumonae 23.81 (5) and Enterobacter aerogenes 14.29 (3) beside non Lactose fermentation 9.52% (2) include Proteus spp, Doamiate cheese was detected in Lactose fermentation in 94.44% (17) distributed as E. coli  22.22% (4), Cirobacter freundii 11.11% (2), Klebsiella pneumo-nae 38.89 (7) and Enterobacter aerogenes 22.22% (4) beside non Lactose fermentation 5.56% (1) include Proteus spp, Double Cream cheese was detected in Lactose fermentative in 84.21 % (16) distributed as E.coli 26.32 % (5), Cirobacter freundii 10.53% (2), Klebsiella pneumonae 21.05% (4) and Enterobacter aerogenes 26.32(5) beside non Lactose fermentative 15.79% (3) include Proteus spp. and in  Kareish cheese was detected in Lactose fermentative in 75% (12) distributed asE.coli26.32% (5), Cirobacter freundii 18.75(3),  Klebsiella pneumonae 31.25% (5)and   Enterobacter  aerogenes 18.75(3) beside non Lactose fermentative 25%(4) include Proteus spp.