摘要：Forty eight samples of kashar cheese were analyzed for the microbiological quality and some chemical analyses. Kashar cheese was characterized by mean moisture content 34.60%, 4.32% sodium chloride, 2.03% acidity and 5.42 pH. These samples were evaluated for total viable bacteria, coliform, fecal Streptococcus, Staphylococcus aureus , psychrotrophic bacteria, Salmonella and Shigella, Bacillus , lactic acid, lipolytic, proteolytic bacteria, yeast and molds. Microorganism counts of cheese samples varied considerably depending on the source. None of the sample isolated Salmonella Shigella .
