الفهرس 
Introduction
Chemical and microbiological analysis of samples collected from marketOnly 14 pages are availabe for public view
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Abstract
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SUMMARY AND CONCLUSIONS
Aiming to offer blue veined cheese with a suitable price and good quality in the Egyptian market, reconstituted skim milk and selected penicillia were used in its manufacture. The obtained results are summarized as follows:
I. Eight samples of imported and local made blue veined cheese were chemically and microbiogically analysed.
2- The chemical analysis:
a. The acidity of Danish blue cheese samples were
7.1, 2.25, 2.57, 2.25, 2.7 and 3.1% while it was 0.78 and 2.74% for French and Egyptian sample, respectively.
b. A Danish saniple contained the highest percentage of moisture (44.6%) while the lowest percentage of moisture (35%) was round in a French sample.
a. The fat percentage ranged from 25 to 35%. The highest value was in a French sample and the lowest value was in a Danish sample.
d. The salt ranged from 4.6 to 5.3%.
2— The microbiological analysis:
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a. The total microbial count was 0.24 x 10 , Q.126x
io6, Q.l36x106, 1.62x106, 2.82x106 and G.115x106