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The prevalence of enterococcus species in milk and dairy products


, : The prevalence of enterococcus species in milk and dairy products. South African Journal of Dairy Science 20(2): 68-72

A total of 249 samples of dairy products including milk, cream, butter, yoghurt, cultured milk, cottage cheese, ice-cream, milkpowder and babyfood formulations were subjected to total bacterial and Enterococcus counts. The highest Enterococcus counts were encountered in cottage cheese (7.59 .times. 101 butter (4.95 .times. 101 g-1) and ice-cream (3.89 .times. 101 ml-1). There was a significant correlation the total bacterial and Enterococcus counts in ice-cream, cream and fermented products (r = 0.87, 0.61 and 0.70; .alpha. = 0.05 respectively). A highly significant correlation was also found to exist between the coliform and Enterococcus counts of ice-cream (r = 0.99; .alpha. = 0.05). Enterococcus faeicum was isolated mainly from raw milk (73,2%), yoghurt (100%) sour milk (100%) and ice-cream (100%). Enterococcus faecalis was isolated from cottage cheese (73.4%), cream (84.6%) and butter (41.2%) while Enterococcus durans was prevalent in butter (23.5%).

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