This study aimed to evaluate the incidence of fungi in soft skimmed milk cheese and manufacturing of soft skimmed milk cheese from pasteurized milk with trials to control fungal growth by application of some substances (chitosan, natamycin and thyme oil) which known to have antifungal activity . Seventy-five soft skimmed milk cheese samples were collected randomly from supermarkets, groceries, small dairies and street-vendors at Gharbia Governorate for mycological examination. In addition, soft skimmed milk cheese was manufactured from pasteurized milk in lab with addition of natamycin (0.02%, 0.015%), chitosan (1.5%, 1%) and thyme oil (1.5%, 1%) and check the quality of cheeses during storage period. The obtained results revealed that 36% of examined samples were contaminated with mould with a mean count of 4.4×10 3 ±6.8×10 2 cfu/g. The profile of the genera and species of mould isolated from soft skimmed milk cheesesamples were A. flavus 8 (32%), Penicillium spp 14 (56%) P. decumbens 7 (28%), P.citrinum 2 (8%), P. coryphilum 2(8%) and P. concentricum 3(12%) and Byssochlamys nivea 3 (12%). While 68%of examined soft skimmed milk cheese samples were contaminated with yeast with a mean count of 1.8×10 4 ± 2.6×10 3 cfu/g.The frequencydistribution of yeast isolated from the examined soft skimmed milk cheese samples wereCandida22.2% ( C. famta 100% ) Rhodotorulla 19.5% (R. mucilaginosa 42.8% and R. glutinis 57.2%), Saccharomyces13.8%,Debromyceshansenii 19.5%,Yarrowia lipolytica 2.8%and Torulopsis 22.2%. The results of this study showed that manufactured cheese containing natamycin and chitosan had better effect on organoleptic properties and total mould count than cheese containing thyme oil. .

This study aimed to evaluate the incidence of fungi in kareish cheese and trial to control them. Seventy-five Kareish cheese samples were collected randomly from supermarkets, groceries, small dairies and street-vendors at Gharbia Governorate for mycological examination. In addition, kareish cheese was manufactured in laboratory with addition of natamycin (0.02%, 0.015%), chitosan (1.5%, 1%) and thyme oil (1.5%, 1%). The quality of these cheeses was checked during storage period. The obtained results revealed that all examined samples were contaminated with moulds and yeast with a mean count of 2.3×10 5 ±2.6×10 4 and 1.5x10 6 ± 8.4x10 5 cfu/g, respectively. The profile of the genera of mould isolated were Aspergillus spp 124 (42.8%), Penicillium spp 49 (16.8%) , Phoma sorghina 15 (5%), Mucor 7 (2.4%), Nigrospora oryzae 2 (0.6%), Cladosporium cladosporidies 16 (5.5%), Chaetomium Brasiliense 4 (1.3%) Byssochlamys nivea 3 (1%), Colletotrichum gloeosporioidides 2(0.6%). Geotrichum candidum 70 (24%). The frequency distribution of yeast isolated from the examined kareish cheese samples were Candida 24.8%, Rhodotorulla 15%, Saccharomyces 13.5%, Debromyces hansenii 14.7%, Trichosporon 5.6%, Yarrowia lipolytica16.8%, Cryptococus spp. 2.2% and Torulopsis spp. 5.6%. The results of this study showed that manufactured cheese containing natamycin and chitosan had better properties than cheese containing thyme oil.