الفهرس 
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Abstract
This study investigated the antibacterial effect of probiotic strains
(bifidobacterium bifidium and lactis) and essential oils (dill and moringa) on
some pathogenic bacteria including Staphylococcus aureus, E. coli and
Salmonella typhimurium in yoghurt and soft cheese during the storage period at
4±1oC.Traditional yoghurt, Bifidobifidium yoghurt, Bifidolactis yoghurt and
Mixed yoghurt samples were manufactured and inoculated with 104
cfu/g
Staphylococcus aureus, E. coli and Salmonella typhimurium and preserved for
14 days at 4±1
oC. The inoculated bacterial count and the titratable acidity were
determined in the prepared yoghurt samples at zero, 3rd, 5th, 7th and 14th day of
cold storage. The obtained results revealed elevation in the titratable acidity and
noticeable inhibition in the count of the inoculated bacteria during the storage
period of prepared yoghurt samples at 4±1
oC.
Plain cheese and cheese with bifidobacterium bifidium, dill oil and moringa oil
were prepared and inoculated with103
cfu/ml pathogenic bacteria and stored for
10 days at 4oC. Samples were taken at zero time, 2nd, 4th, 6th, 8th and 10th days of
storage for sensory evaluation and bacterial count. The probiotic cheese had the
highest score in the sensory evaluation. The microbiological results showed
inhibition in the Staphylococcus aureus count at the 6th and 8th days of storage in
cheese fortified with dill and moringa E.Os and with probiotic, respectively. At
the 10th day of storage E. coli was not detected in probiotic cheese and
Salmonella typhimurium was not detected in dill and probiotic cheese samples.