الفهرس 
Title : Improving the Hygienic Quality of Soft Cheese Ripened in Brine (Domiati Cheese) Produced in Some Traditional Low Technology Dairy Plants
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Abstract
To improve the hygienic quality of ripened Domiati cheese produced in some traditional low technology dairy plants our study was divided into two parts. The first part investigated the impact of raw materials and processing techniques on the microbiological quality of Egyptian Domiati cheese. In which, three hundred random composite samples were collected from three traditional factories at Fayoum Governorate, Egypt. Collected samples represented twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker{u2019}s hands; cheese molds & utensils and tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast &mould count, presence of E. coli, salmonellae and Listeria monocytogenes (L. monocytogenes). Regardless the quality of used raw materials and the processing techniques, ripening period seemed to have significant effect on improving the quality of the final product through the prevailed adverse conditions. The diverse of microorganisms and their counts in raw materials, food handlers and food contact surfaces, besides, the processing conditions have impact on the quality and safety of the product. The second part studied the effect of some improved processing techniques on the microbiological and sensory quality of Domiati cheese. Different trials were made to overcome the common defects that usually occur, as well as to improve the microbiological quality of the produced cheese without affecting the final product organoleptic quality