A total of 90 samples, (30 of each plain yoghurt, Kareish cheese, and Ras cheese) were randomly collected from street-vendors, groceries and supermarkets of different sanitary levels in Mansoura city, Dakahlia Governorate, Egypt. All samples were subjected to sensory, chemical and microbiological evaluation. The mean values of acidity% and fat% in plain yoghurt, Kareish cheese, and Ras cheese were 0.644±0.106, 1.54±0.066, 1.97±0.0578; 0.64±0.124, 5.88±0.7004 and 48.94±0.43 , respectively. Meanwhile, the mean values of protein%, lactose%, and SNF% in plain yoghurt were 2.2±0.094, 3.28±0.138 and 5.98±0.25, respectively. The mean values of salt% and moisture% in Kareish cheese and Ras cheese were 2.55±0.248, 2.38±0.079; 67.18±0.891 and 32.75±0.899, respectively. The mean values of Staphylococcus aureus, Coliforms and Enterococci in plain yoghurt, Kareish cheese and Ras cheese samples were 9.2x104±2.9x104, 4.12x105±1.3x105, 4.64x105±8.82x104; 10.5x104±2.16x104, 6.65x105±1.27x105, 2.39x105±6.54x104; 9.99x105±1.94x105, 3.73x105±6.11x104 and 3.38x105±9.17x104 cfu/g, respectively. The mean values of yeast and mold in Kareish cheese and Ras cheese were 1.27x105±1.24x104, 3.82x104±3.48x103; 1.16x105±4.24x104 and 7.06x104±3.27x104 cfu/g, respectively. Thus, strict hygienic measures should be followed during handling, processing and distribution of products to improve the hygienic quality of plain yoghurt, Kareish cheese and Ras cheese.
Plain yoghurt, Kareish cheese, Ras cheese, Coliforms, Enterococci, Staphylococcus aureus, yeasts and molds.