Forty random samples of returned blowed processed chesse of age ranged from 3-4 months as well as forty samptes of milk powder uscd for its manufacture were examined bacteriologically for incidence of clostridia. Cheese sampels showed 100% incidence of clostridia with counts ranged from 1 x 102 - 1.7.x 105 and a mean value of 2.9 x 104 while 75% of examined skim milk powder had counts ranged from 2 x 102 - 2 x 105 with an average of 8.5 x 104. Clostridium oceanicum was detected only in milk powder examined samples while Cl. perfringens, Cl. sporogenes, Cl. biefermentus, Cl. Cadaveris and Cl. butyricum were isolated at varying perceatages from both procesed cheese and milk powder examined samples. The economic and public health importance of isoalted clostridia as well as suggested measures for improving the quality of the poduct have been discussed.
NAZEM, A., & AMAN, I. (1994). LATE-GAS PROBLEM IN PROCESSED CHEESE. Veterinary Medical Journal (Giza), 42(1), 107-109. doi: 10.21608/vmjg.1994.372037
MLA
A NAZEM; I AMAN. "LATE-GAS PROBLEM IN PROCESSED CHEESE". Veterinary Medical Journal (Giza), 42, 1, 1994, 107-109. doi: 10.21608/vmjg.1994.372037
HARVARD
NAZEM, A., AMAN, I. (1994). 'LATE-GAS PROBLEM IN PROCESSED CHEESE', Veterinary Medical Journal (Giza), 42(1), pp. 107-109. doi: 10.21608/vmjg.1994.372037
VANCOUVER
NAZEM, A., AMAN, I. LATE-GAS PROBLEM IN PROCESSED CHEESE. Veterinary Medical Journal (Giza), 1994; 42(1): 107-109. doi: 10.21608/vmjg.1994.372037
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