A number of 50 Ardeola ibis ibis birds were found harboring six nematodes species; Tetrameres species, Microtteramere species, Synhimantus invaginatus, Synhimantus equispeculatus, Ascaridia species, Paracamallanus species,and five species of trematodes; Euclinostomum heterostomum, Nephrostomum ramosum, Apharyngostrigea ibis, Apatemon gracilis and Centrocestus armatus. The most common infection by nematodes was (46%) in which highest infection rate Synhimantus invaginatus recorded (30 %) while the trematode infection was (24 %) and Apatemon gracilis was the most prevalent (16 %). Experimental infection of buff backed heron by encysted metacercaria (EMC) and exysted metacercaria (ExMC) of Clinostomum complanatum from freshwater fish Tilapia nilotica, resulted in adult worms formed after 6 days. Where the infection by EMC recorded higher worm burden (14-18 worm) and hatching percent (78%) while the infection by ExMC gave lower worm burden (7-10 worm / bird ) and hatching (48 %). In the present study, it is worthy to mention that buff backed heron act as final host model for Clinostomum complanatum and this will be helpful in further biological and immunological studies for this trematode to decrease its economic losses in fish intermediate host.Fifty random samples of Kareish cheese were collected from different localities in Bani-suef Governorate. All samples were examined chemically for acidity, salt and moisture percent and bacteriologicaly for the presence of Escherichia coli, Staphylococcus aureus, Enterococci, Bacillus cereus, Clostridium perfringens, Yersinia enterocolitica, Salmonella and Shigella species. The obtained results revealed that the mean values of acidity, salt and moisture % were 1.63 ± 0.095,3.55 ± 0.299 and 58.54 ± 0.599 in the examined kareish cheese samples, respectively.Escherichia coli, Staphylococcus aureus, Enterococci, Bacillus cereus, Clostridium perfringens were recovered from 16 (32%), 12(24%), 46 (92%), 25 (50 %) and 3 (6%) with a mean value of 4.86x102 ±4.21x10 2, 4.84x 10 5 ± 2.91x10 5, 3.74x10 6±1.55x10 6, 7.08x10 4±2.61x10 4 and 9.5x10 1 ± 7.37x10 1 of the examined samples , respectively. Yersinia enterocolitica could be isolated from 12% of the examined samples. Salmonella and Shigella species could not be detected in any of the examined samples. The isolated Escherichia coli were examined for serological identification, Enterotoxigenicity and the susceptibility of the isolated serovars to various chemotherapeutic agents. The public health significance and economical importance of the isolated organisms and the recommendations to be followed in the processing, handling and storage of such dairy product were discussed

This work was applied on sixty cheese samples represented by Kareish ,cheddar and Romano cheeses (20 of each).The samples were submitted to High Performance Liquid Chromatography (HPLC) for qualitative and quantitative determination of biogenic amines .The results were summarized as Kareish cheese has higher concentrations of Tyramine and Cadaverine in low and high levels of manufacturing quality ( 29.64 ± 1.72 and 9.91 ± 0.60 mg/100gm) and (17.48 ± 1.09 and 5.61± 0.37 mg/100gm) respectively, Meanwhile, Histamine level was higher in both levels of Romano cheese (22.96 ± 1.17 and 18.35± 1.12 mg/100gm) respectively. Putrescine represented in high levels in cheddar cheese (13.40 ± 1.02 and 10.61 ± 0.74 mg/100gm) respectively. Comparing with the Egyptian Organization for Standardization"EOS" (1996), all the cheese samples were not exceeded the permissible level of Cadaverine in contrast with the other biogenic amines. The studyconcluded that presence of high concentrations of biogenic amines reflect the bad hygienic conditions under which they produced and stored

Objective: This study was planned to assess the distribution of yeasts and moulds in different types of cheese, and to study the effect of natamycin on their survival during manufacture of Feta cheese and its storage.Materials and methods: A total of 150 samples of local manufactured cheese were collected randomly from markets of Qena city in Egypt which were subjected for mycological examination by traditional microbiological examinations. The effects of different concentrations of natamycin on survival of yeasts and moulds in Feta cheese at room temperature, refrigeration condition, and pH values were evaluated. Results: Highest yeasts and moulds contaminations were recorded in Kareish cheese with a mean value of 2.40x106+/-9.72x105 and 4.64x102+/-1.18x102, respectively. The isolated moulds were mostly Cladosporium, Penicillium and Aspergillus, while yeast genera were species of Candida and Debaryomyces hansenii. Yeasts and moulds could not be detected after 24 h, and after curd in Feta cheese samples containing natamycin (at 0.2% or 0.4%) when the cheese samples were stored either at room or refrigeration temperature. Gradual decrease of pH value was also recorded in the cheese.Conclusion: Natamycin has strong antifungal activity and can extend cheese shelf-life during storage period. [J Adv Vet Anim Res 2016; 3(3.000): 214-220]

Objective: The study was conducted to standardize the desire level of papaya latex on quality of cheese prepared from cow milk. Materials and methods: Cheese sample was prepared using whole milk collected from Dairy Farm, Bangladesh Agricultural University. This experiment was conducted on five treatments from cow milk named as sample CC1: cow control; A1: 2 drops (0.06 gm); B1: 3 drops (0.10 gm); C1: 4 drops (0.14 gm); D1: 5 drops (0.16 gm) of papaya latex. All experimental cheeses were judged by a panel of judges for organoleptic evaluation using a score card. The total solids and ash content of the different types of cheese were determined by oven drying method according to AOAC. Fat per cent, protein and acidity were determined by Babcock method, procedure and titrating with N/10 sodium hydroxide solution, respectively described by Aggarwala and Sharma. Results: There was significant difference within the overall physical score of different samples except color score. Overall score of sample B1 was highest (93.67&plusmn;1.53) and score of sample D1 was lowest (72.33&plusmn;12.01). In case of chemical analysis, the highest protein value was 17.14&plusmn;0.34% found in B1 and lowest value was 14.94&plusmn;0.16% found in D1. The highest fat value of sample B1 was 23.00&plusmn;1.00% and lowest value was 16.00&plusmn;1.00% found in C1. Highest carbohydrate was found in A1 (9.44&plusmn;2.25) and lowest in D1 (5.02&plusmn;0.04). Total solids and moisture content of cheese differed significantly (P<0.01) among the sample. On the other hand, non-significant difference was found in acidity. Conclusion: Cheese from cow milk, time on curd coagulation have significant difference (P<0.01) but non-significant difference was found in yield. Highest yield was found in sample CC1 (200.00&plusmn;5.00 gm/kg) and lowest yield was found in B1 (193.33&plusmn;2.89 gm/kg). [J Adv Vet Anim Res 2017; 4(3.000): 249-254]