In this research, the resistance ot coliform bacteria in the curd and brine was studicd during 90 days of storage.lt was observed that total population of this group of bacteria made a decreasing trend during ripening period. the observations showed that alter 60 days of ripening there was not any coliform bacteria in the medium.the types of coliform bacteria in the curd and brine were identified. The results indicated the presence of F.Coli type II (Indole negative) and Klehsiella acrogenes in both of thern:the curds were manufactured from pasteurized milk. cultured h additional of Lactic acid bacteria. ‘the extension of damages . approved the seriousness of post pasteurization contamination which could jeopardize all process of brine cheese manufacturing.
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