Ten samples of different types of cheese were collected from local markets
in Assiut city. The samples included (four soft cheese, three Ras cheese and three
Roquefort cheese). All samples were collected and kept under refrigeration
condition (5 – 7 ºC) Czapek's dextrose agar medium used for isolation and
identification the mycoflora of them. The results observed that nine species
belonging to the genera Aspergillus, Penicillium, Alternaria, Eurotium and
Rhizopus were recovered and identified. Aspergillus was the most predominant
and represented by four species namely A. flavus, A. niger, A. paraciticus, and A.
fumigatus. Euotium represented by two species namely E. repens and E. chevalieri.
Aspergillus niger Found in the four types of cheese. This resreach amied to
determine the chemical and microbiological quality of some types of cheese
including detection and identification of fungi