摘要：This study aimed to investigate microbiological quality of soft cheese made from camels', sheep and their mixtures milk. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel's milk was mixed with sheep's milk at the levels of 25%, 50% and 75%, pure camel and pure sheep milk were also included. Then, the cheeses were stored for 21 days in the whey at room temperature (37oC - 40oC). Means of total bacterial count for cheeses produced from camel's milk, camel's milk: sheep's milk (75%: 25%), camel's milk: sheep's milk (50%:50%), camel's milk: sheep's milk (25%: 75%) and sheep's milk were 9.44×105, 16.75×105, 15.88×105, 18.33×105 and 22.11×105(cfu/gm), respectively. The coliform bacterial count revealed 8.73×105, 7.94×105, 9.05×105 , 8.94×105and 7.68×105, respectively and he means of yeast and mould counts were 5.44×105, 7.05×105, 7.71×105, 5.58×105and 6.57×105(cfu/gm), respectively. The psychotrophic bacterial count was found as 8.69 ×105, 9.43 ×105, 8.85×105, 8.94 ×105 and 9.07 ×105 (cfu/gm), respectively, Moreover there were significant (P<0.05) differences in total bacterial, coliform and yeast and mould counts during the storage period for all types of cheeses except sheep's milk cheese. However, there were non significant (P>0.05) differences during the storage period in the counts of psychrotrophic bacteria. As camel cheese properties were improved by fortification of sheep milk, the present study recommended production of clean milk from camel and sheep in order to obtain good quality products
关键词：soft cheese; camel and sheep milk; Camifloc; microbiological quality
