الفهرس 
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Abstract
Hazards of the dairy products mainly microbiological hazard and can provide a tool for evaluating the acceptability of the product or process designed to control presence or growth microorganisms.
The aim of the work is to assess the sanitary measures and determine the critical points of contamination in a traditional Ras cheese manufacturing dairy plant in Alexandria governorate through the evaluation of its microbial criteria and to suggest the suitable corrective measures that can be applied to produce safe and high quality product.
A total of 215 representative samples include (25) samples from each (Received raw milk, Cheese curd, Fresh cheese, Three months aged Ras cheese, Six months aged Ras cheese). As well as (15) samples from each (Rennet and Annatto) were collected. Also (15) swabs from each (Cheese vat, Stainless-steel cylindrical forms, Stainless-steel tables and Worker’s hands) were taken.
The trials were repeated 3 times from 3 different patches within 6 months.
All samples were collected under complete sterile condition and subjected to the following Microbiological Evaluation:
1. Total bacterial count:
The mean values of total bacterial count in the examined samples of Received raw milk, Ras cheese (Cheese curd, Fresh cheese, Three months aged cheese and Six months aged cheese), Rennet, Annatto, Cheese vat, Stainless-steel cylindrical forms, Stainless-steel tables and Worker’s hands were 1.11 x 107 ± 2.45 x 106 ; 1.24 x 106 ± 1.19 x 106 ;
1.15 x 108 ± 3.04 x 107 ; 2.05 x 105 ± 1.03 x 105 ; 1.04 x 108 ± 5.86 x 107 ;
1.70 x 105 ± 1.26 x 105 ; 2.13 x 103 ± 5.3 x 10 ; 1.66 x 108 ± 1.58 x 108 ;
1.24 x 108 ± 6.98 x 107 ; 1.49 x 108 ± 6.89 x107 and 9.90 x 108 ± 6.21 x 108, respectively.
2. Coliforms count:
The respective mean values of Coliforms count in the examined samples of Received raw milk, Ras cheese (Cheese curd, Fresh cheese, Three months aged cheese and Six months aged cheese), Rennet, Annatto, Cheese vat, Stainless-steel cylindrical forms, Stainless-steel tables and Worker’s hands were
8.24 x 104 ± 1.68 x 104 ; 4.15 x 102 ± 1.82 x 102 ; 1.88 x 103 ± 8.13 x 10 ;
1.44 x 102 ± 2.14 x 10 ; Not Detected ; 5.33 x 10 ± 1.85 x 10 ; Not Detected ;
1.78 x 103 ± 5.17 x 102 ; 2.13 x 104 ± 1.30 x 104 ; 8.73 x 103 ± 5.06 x 103 and
9.14 x 103 ± 2.48 x 103 respectively.
3. Staphylococcus aureus count:
The mean values of Staphylococcus aureus count in the examined samples of Received raw milk, Ras cheese (Cheese curd, Fresh cheese, Three months aged cheese and Six months aged cheese), Rennet, Annatto, Cheese vat, Stainless-steel cylindrical forms, Stainless-steel tables and Worker’s hands were
7.77 x 102 ± 4.33 x 102; 1.72 x 102 ± 4.18 x 10 ; 1.64 x 103 ± 3.66 x 102 ;
8.41 x 10 ± 1.80 x 10 ; 2.66 x 10 ± 8.43 x 10 ; 1.37 x 105 ± 1.30 x 105 ;
Not Detected ; 2.63 x 102 ± 1.17 x 102 ; 1.22 x 103 ± 7.69 x 102 ;
9.70 x 102 ± 3.71 x 102 and 5.53 x103 ± 1.13 x 103, respectively.
4. Detection of Salmonellae:
The samples of Received raw milk, Ras cheese (Cheese curd, Fresh cheese, Three months aged cheese and Six months aged cheese), Rennet, Annatto, Cheese vat, Stainless-steel cylindrical forms, Stainless-steel tables and Worker’s hands were examined for detection of Salmonella and all was free from salmonella.
5. Total Yeast and Mould count:
The respective mean values of total Yeast and Mould count in the examined samples of Received raw milk, Ras cheese (Cheese curd, Fresh cheese, Three months aged cheese and Six months aged cheese), Rennet, Annatto, Cheese vat, Stainless-steel cylindrical forms, Stainless-steel tables and Worker’s hands were 4.10x102 ± 2.0x102 ; 8.83 x 10 ± 4.57 x 10 ; 4.60 x 10 ± .979 x 10 ;
3.99 x102 ± 1.36 x 102 ; 1.43 x 104 ± 2.05 x 103 ; 3 x 10 ± .7 x10 ; Not Detected ; 9.52 x 103 ± 3.09 x103 ; 2.22 x 102 ± 5.11 x 10 ; 1.44 x 105 ± 3.98 x 104 and
1.46 x 102 ± 3.82 x 10, respectively.
Results obtained by this study revealed that the main critical points of contamination during manufacturing of Ras cheese were Received raw milk, Rennet, Cheese vat, Stainless-steel cylindrical forms, Stainless-steel tables and Worker’s hands.
Therefore, to improve the quality of Ras cheese an adequate control should be given to the critical points of contamination during manufacturing.