Table 3. Microbiological evaluation of examined samples (CFU/g) (n = 50 each).

		Ras cheese	Domiati cheese	Mish
Total bacterial count	No. (%) of positive samples	50 (100%)	50 (100%)	50 (100%)
	Min.	5 × 105	7 × 104	7 × 103
	Max.	1 × 109	1 × 107	1 × 108
	Mean ± SE	2 × 108 ± 0.5 × 108	3 × 106 ± 0.4 × 106	1 × 107 ± 0.2 × 107
Coliforms count (MPN/g)	No. (%) of positive samples	22 (44%)	24 (48%)	46 (92%)
	Min.	2 × 104	4 × 10	2 × 10
	Max.	2 × 106	2 × 102	2 × 103
	Mean ± SE	3 × 105 ± 1 × 105	5 × 10 ± 0.1 × 10	5 × 102 ± 0.8 × 102
Staphylococcus count	No. (%) of positive samples	46 (92%)	44 (88%)	50 (100%)
	Min.	1 × 104	1 × 104	7 × 102
	Max.	6 × 106	2 × 106	9 × 105
	Mean ± SE	1 × 106 ± 0.2 × 106	4 × 105 ± 0.7×105	1 × 105 ± 0.2 × 105
Yeast count	No. (%) of positive samples	45 (90%)	50 (100%)	46 (92%)
	Min.	1 × 104	3 × 103	4 × 103
	Max.	1 × 106	8 × 105	1 × 106
	Mean ± SE	3 × 105 ± 0.6 × 105	1 × 105 ± 0.2 × 105	5 × 105 ± 0.6 × 105
Mold count	No. (%) of positive samples	25 (50%)	22 (44%)	36 (72%)
	Min.	2 × 103	1 × 103	3 × 102
	Max.	2 × 104	2 × 104	1 × 105
	Mean ± SE	7 × 103 ± 0.9 × 103	4 × 103 ± 0.9 × 103	3 × 104 ± 0.7 × 104