الفهرس 
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Abstract
present study is aimed to assess the hygienic quality of two dairy products factories in Cairo, Egypt and their final products (processed cheese and white soft cheese), before and following full application of hazard analysis and critical control point (HACCP system). The steps taken to put HACCP in place are described and the process was monitored to assess its impact1. milk samples were highest contaminated with bacteria. The total aerobic bacteria count was found to be 2.6 ×106CFU/ml. coliforms count was found to be 8.6 × 104 CFU/ml. Staph.aures was found to be 6.1 × 103 CFU/ml. 2. The moisture content of raw milk was 83.20% and the fat content was 6.8%, the corresponding values of SNF were 9.12% and T.A. was 0.17%, approximately samples meet the Egyptian standards. 3. Raw cow milk samples had lower microbial load than that of milk. The total bacteria count was found to be 0.86×106CFU/ml. coliforms count was found to be 2.6 × 104 CFU/ml while its Staph.aures counts being slightly higher than that found inmilk. Its counts found to be 0.42×104CFU/ml. 4. The moisture content of was 86.20% and the fat content was 4.9%, the corresponding values of SNF were 8.93%and T.A. was 0.20%. 5. The obtained results of processed cheese before HACCP application were higher than that after HACCP application. The.