Study microbial content of locally produced and sold milk products (the local white soft cheese and the local cream) in Al-Muthanna markets

Main Article Content

Dhay A. Azeez
Maytham Abas Makki


microbial content, milk products, white soft cheese, local cream


This study was done to identify some of microbial contaminators for milk products (the soft cheese and the local soft cream ) common in Al-Muthanna markets and the evaluation the healthy range from health standardize correspondence. Collecting 50 sample of local soft cheese and 50 sample of local cream during September 2015 to April 2016. Standard bacteriological cultivation and biochemical tests were used to isolate and identify bacterial pathogens that cause microbial contamination in the milk samples. The result showed increase their microbial content which involved many of causing human illness and food poisoning, the most common bacterial strains were isolated from soft cheese and local cream was Staphylococcus aureus (26%, %30) Consequently, It is located within the crisis boundaries to cause food poisoning. The average number of Escherichia coli in soft cheese and local cream was (%20, %24), followed by Pseudomonas aeruginosa, Klebsiella pneumonia and Salmonella sp. (%10, %6) for each genus, Bacillus sp. (16%, 8%), and the results of yeast was 8% for each soft cheese and local cream. The result indicates that strict preventive measures should be adopted to ensure contamination free milk products for the good health of all consumers.

Abstract 158 | pdf Downloads 139


1. Al-Jubouri, H.L.H., 1996 : The effect of lactic acid bacteria and table salt on the growth of some Bacteria isolated from local cheese, MA thesis - Faculty of Agriculture - University of Baghdad.
2. Al-Khuzaii, A.M.F., 2006: A study of some microbial contaminants of milk and its products (Circulated in the city of Baghdad), M.Sc. Thesis, College of Veterinary Medicine, University of Qadisiyah.
3. AL-saady A.T (2003): The effect of some saving conditions on the number of the arobic bacteria that isolated from the local soft cheese in dieanyia city. .M.Sc. Thesis –department of Biology –College of Science –University of AL-qadisiya .
4. Al-Sawaf, A.A.R. and Alawi,S.D.H., 1999: Food Hygiene, 2nd Floor, the Books house for printing and publishing - University of Mosul.
5. Ananthanarayan, R./ Panikaran, C.K.J., 2001 : Diagnostic value of mannitol for sugar fermentation in S. aureus. Textbook of Microbiology, 6178–186.
6. Barrow GI, Feltham RKA (2004): Cowan and Steel's Manual for the Identification of Medical Bacteria. UK: Cambridge University Press:39–725.
7. Blumenthal, S., 2002. Encyclopedia of commercial food products. Food Technology and Consultant American Institutes of Chemists. Agriobois, India, p:40-86.
8. Ekici K., Bozkurt H. and Isleyici O., 2004 : Isolation of Some Pathogens from Raw Milk of Different Milch Animals.Pakistan Journal of Nutrition 3 (3): 161-162.
9. Elein, G. I. Abd ElGhany, L. Youssef and L. Mohamed, 1999. Effect of milk pretreatment and storage condition on the properties and keeping quality of Ras cheese. Egyptian J. Dairy Sci., 27: 153-166.
10. EL-Soda,M.A., 1993 : The role of the latic acid bacteria in accelerated cheese ripening FEMS, Microbiology-rev.,12:239.
11. Frazier,W.C., 1967 :Food Microbiology, 2th ed, Tate MmGrawy Hill Publishing Comp.,New Delhi.from milk products sold under market conditions at agra region. Acta agriculturae Slovenica: 83–88.
12. Garedew L., Berhanu A., Mengesha D. and Tsegay G., 2012: Identification of gram-negative bacteria from critical control points of raw and pasteurized cow milk consumed at Gondar town and its suburbs, Ethiopia, BMC Public Health, 12:950. 13. Hahn, G., 1996 : Pathogenic bacteria in raw milk situation and significance. In: Bacteriological quality of raw milk. Brussels (Belgium), Int. Dairy Federation, , 67–83.
14. Jackson,A.Ce. 1978 : shelf life milk products.J.soc. Diary products, 14th ed, American Public Health association, Washington, D.C.
15. Karim S. Kh (2001): Isolate and diagnose some of the bacteria responsible for flavoring cheese
16. Rural Iraq and its use as prefixes, M.Sc. Thesis, College of Agriculture - University of Baghdad
17. Ordonez, A., F. Lbanez, P. Torre and Y. Barcina, 1999. Effect of ewes milk pasteurization on the free amino acids in Idiazabal cheese. International Dairy J., 9:135-141.
18. Quinn PJ, Carter ME, Markey B, Carter GR (2002) : Clinical Veterinary Microbiology. 2nd edition. Grafos: Mosby International:6–346.
19. Rajeev K. and Amit P. (2010): Detection of E.coli and Staphylococcus in Milk and Milk Products in and around Pantnagar. Veterinary World, Vol.3(11):495-496.
20. Sajet H.GH (2010) : Study the microbial contamination of dairy products (Local soft cheese and local cream) in the markets of the city of Baghdad. Al-Mustansiriya Science Journal
21(3): 9-14.
21. Schaffer, S., S. Tatini and R. Baer, 1995. Microbiological safety of blue and chedder cheese containing naturally modified fat. J. Food Protect., 58:132-138.
22. Singh P and prakash A (2008) : isolation of Escherichia coli, Staphylococcus aureus AND Listeria monocytogenes
23. Sofos, J.N., 2002. Microbial control in foods, needs and concern. In: Control of food borne microorganisms (Juneja, V. and Sofos, J.N. eds.)1st Ed. New York, Academic Press, London, p:1-13.
24. Soomro, A.H et al.(2003): Isolation of Staphylococcus Conclusion aureus from Milk Products Sold at sweet-meat Shops of Hyderabad.Online Journal of Biological sciences 3(1):91-94.
25. Yousef, H. M. Sobieh and K. Nagedan, 2001. Microbial status of Domiati cheese at Al Gassiem area Saudi Arabia. 8th Sci. Con. Fac. Vet. Med. Assiut University, p: 91-97.
26. Zottola, E. and B. Smith, 1993. Growth and survival of undesirable bacteria in cheese. In: Cheese Chemistry, Physics and Microbiology (Fox, P.F. ed.) 2nd Ed. London Press, p: 471-523.