الفهرس | Only 14 pages are availabe for public view |
Abstract This work was planned to detect and identify members of Enterbacteriaceae in raw milk, yoghurt and ice cream to assess their quality and sanitation through the following examinations: 1-Sensory evaluation. 2-Sensory evaluation through estimation of titratable acidity for raw milk & yoghurt samples. 3-Bacteriological evaluation by : a-Total Enterbacteriaceae count. bIsolation and identification of the isolated Enterbacteriaceae organisms. c-public health significance of the isolated strains. |