الفهرس 
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Abstract
This study aims to evaluation of some dairy products, most milk products aim mainly to convert milk from perishable food to good taste, highly nutritious and digestible food and can stand for long time, products differ according to used manufacturing materials and methods.This study has been conducted on 125 samples of cheese and dried milk which include, hard, soft and processed cheeses ( 25 samples of each) and 50 samples of full cream and skimmed milk powder, sold in Markets and hypermarkets in Mansoura City, Dakahlia governorate, to determine the quality of these products through physic-chemical and microbiological examination and its compliance with Egyptian and international standards. Part I: Examination of 75 samples ofcheesewhich included total bacterial count, total coliform count, total yeast and mould count in addition to detection of some pathogenic microorganisms as Staph.aureus, E.coli and Salmonella. The results revealed that, most samples were complied with Egyptian and international standards. Part II: Examination of 50 samples of Exported full cream and skimmed milk powder ready to be sold samples were examined for physic-chemical properties including Acidity % and PH and microbiological examination which included total bacterial count, total coliform count, total yeast and mould count in addition to detection of some pathogenic microorganisms as Staph. aureus, E.coli and Salmonella. The results revealed that, most samples were complied with Egyptian and international standards.