Evaluation Of Some Locally Fermented Milk Products In New Valley Governorate

One hundred and forty random samples of yoghurt and Laban raib, seventy of each, were collected from differentlocalities and villages in El-Kharga city, New Valley governorate, Egypt, for chemical and bacteriologic examination.The obtained results of yoghurt samples showed that the average values of acidity%, total coliforms and fecal coliform,S. Aureus, yeasts, and molds were 1.13, 6.8×104, 5.5×104, 1.42×104, 7.2×107 and 4.9×106 CFU/ml, respectively. Onthe other hand, in Laban raib samples, they were 1.13, 1.6×105, 1.1×105, 2.4×103, 2.1×107 and 2.8×105 CFU/ml,respectively. The prevalence of E. coli and anaerobic bacteria in yoghurt samples was 11.4 and 2.8 %, while in Labanraib samples was 8.5 and 4.3%. Enterococci couldn’t be detected in all examined yoghurt and Laban raib samples.The aim of this research was to investigate the chemical and bacteriological characteristics of locally produced yoghurtand Laban raib in El-Kharga city, New Valley governorate, Egypt. Based on the results, both yoghurt and Laban raibsamples showed high levels of total coliforms, fecal coliforms, and molds. Additionally, the prevalence of E. coli wasrelatively high in both types of samples, which may indicate poor hygiene practices during production or handling.However, the absence of Enterococci in all examined samples is a positive finding. These results suggest the need forimproved hygiene and quality control measures in the production of these dairy products in the region. In conclusion,this study highlights the importance of monitoring the quality of locally produced dairy products and implementingappropriate measures to ensure their safety and hygiene.