A Comparison on Microbial Conditions Between Traditional Dairy Products Sold in Karak and Same Products Produced by Modern Dairies

Abstract

Samples of unpasteurized milk, yoghurt, lebnah (concentrated yoghurt) and white soft cheese produced by farmers were collected from special retail trade of milk and milk products in the province of Karak (Located in the south of Jordan) .These samples and samples of sterilized milk treated with ultra-high temperature (UHT) process, yoghurt, lebnah and cheese produced by modern dairies of Jordan were microbiallly examined. The traditional products showed a high viable count of coliform (indicative of unsanitary conditions), yeast and mould, and staphylococcus aureus . All above microbes can have a hazardious effect on human body, beside their effect on the organoleptic properties of the final products especially yoghurt and cheese. Unpasteurized milk sold by farmers packed in polyethylene bags showed a very high total viable count which indicates serious faults in production hygiene, unsatisfactory sanitation and unsuitable storage temperature. On contrast, the UHT milk and dairy products produced by modern dairies showed a very high quality of microbial standard with a very delicate flavor.