Quality Assessment and Safety System of Milk and Some Milk Products in University Hostel

A total of 120 samples including UHT milk, feta cheese, processed cheese and yoghurt (30 of each) were collected randomly from university hostel. The mean value of titratable acidity % in yoghurt and salt % in feta cheese samples were 0.92 ± 0.036 and 4.68± 0.072, respectively. The mean value of total bacterial count in examined UHT milk samples was <10 ± 0 cfu/ml. The mean values of total coliforms, faecal coliforms, E.coli, enterococci and total yeast & mould were  <3 ± 0, <3 ± 0, <3 ± 0 (MPN/ml or g), <10 2 ± 0 and <10 ± 0 cfu/ml or g  in  all examined UHT milk, feta cheese and processed cheese samples, while in yoghurt samples were 2.2×10 5 ± 6.5×10 4 , 7.2×10 4 ± 2.6×10 4 , 3.4×10 3 ± 2.5×10 3 (MPN/g), 6.4×10 2 ± 6.9×10 and 2.8×10 4 ± 9×103 cfu/g, respectively. Staphylococcus aureus failed to be counted in any of examined samples. Keywords: UHT milk, feta cheese, yoghurt, coliforms, E.coli, enterococci, Staph.aureus, titratable acidity