European Journal of Cardiovascular Medicine

This study was conducted on 60 samples of local dairy products from fresh unsalted white sheep cheese, locally manufactured pasteurized and non-pasteurized, as well as salted cheese found in the local markets of Samarra city.For the period form January to March 2021, which microbial tests were carried out, included the total bacterial number, the total count of Coliform, and the total number of molds. Research results showed a high content of unsalted cheese from the Microorganisms that included a number of human pathogens and food poisoning triggers. The results in this study showed the emergence of five different types of bacteria, namely Salmonella, Escherichia coli, Shigella, Brucelle and Staphylococcus aureus. The highest numbers, ranging from (7000) × 10 - 3 in unsalted cheese samples, were significantly higher than salted cheese samples, with the highest percentage (300) × 10-3 for fungi. These species appeared in local products studied and were more often in unsalted and non-pasteurized cheese samples. Also, studied allergic types for Antibiotic.