الفهرس 
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Abstract
180 random samples of dairy products including kareish , Romy cheese , large &small scale yoghurt and large &small scale ice cream samples (30 of each) were collected from different localities in Beni-Suef governorate , Egypt . All samples were examined organoleptically and microbiologically for total bacterial count, total coliforms count, faecal coliforms, Escherichia coli, presence of Escherichia coli O157 : H7, Staphylococcus aureusand total moulds and yeasts . Also the kareish and Romano cheese samples were examined for their acidity % and salt% and yoghurt samples were examined for their acidity % .
All of the examined samples were given different scores according to their physical properties .
The mean values of acidity % were 0.57 ±0.03 , 1.35 ±0.01 . 1.32±0.06 and 1.24±0.06 in the examined kareish , Romano cheese , large and small scale yoghurt samples , respectively ,whilethe mean values of salt percentage were 2.79± 0.22 and 3.56± 0.14 in the examined kareish and Romano cheese samples respectively.
The total bacterial count were present in 30(100%) , 30 (100%) and 30(100%) with a mean value of 8.77× 107 ±3.38× 107 , 2.0× 103 ± 6.36× 102 and 4.57× 104 ± 1.12× 104 cfu/g. in the examined kareish cheese and large &small scale ice cream samples,respectively,while thetotal coliforms were present in 30(100%) , 30(100%) ,0(0.0%) , 18(60%) ,9(30%) and 29 (96.67%) with a mean value of 5.08× 106 ±9.22× 105 , 2.58× 102 ±7.42 × 10 , 0 , 9.16× 10±4.13× 10,1.07× 10 ±7.98 and 7.7 × 102 ±8.25 × 10cfu/g in the examined kareish , Romano cheese , large &small scale yoghurt and large & small scale ice cream samples ,respectively.On the other hand,Thefaecal coliforms were present in 30(100%),28(93.33%) , 0(0.0%),14(46.67%) ,2 (6.67%) and 29 (96.67%) with a mean value of 2.91× 106 ±8.33× 105 ,1.17× 102 ±5.15× 10, 0 , 8.1× 10±3.98× 10,3.23±3.09 and 4.36× 102±8.47× 10 cfu/g. in the examined kareish , Romano cheese , large &small scale yoghurt and large & small scale ice cream samples,respectively,while Escherichia coli was present in 30(100%) , 25(83.33%),0(0.0%), 9(30%) , 1(3.33%) and 19 (63.33%) with amean value of 5.92 × 105 ±3.71 × 105 ,4.43× 10±1.78× 10, 0 ,3.79× 10±2.16×10,3.1±3.1 and 7.78× 10±5.07× 10cfu/g. in the examined kareish,Romano cheese, large &small scale yoghurt and large & small scale ice cream samples,respectively,while Escherichia coli O157 : H7 can’t be isolated from any of the examined sample .
Staphylococcus aureus was present in 25(83.33%) , 29(96.67%) , 6(20%) , 19(63.33%) , 19(63.33%) , and 27(90%) with amean value of 6.61× 103 ±1.58× 103 ,1.49× 103 ±2.17× 102 ,1.67× 102 ±8.06× 10, 1.49× 10 3±3.76× 102 ,1.09× 103±3.04× 102and 4.47× 103±7.03× 102cfu/g. in the examined kareish , Romano cheese , large &small scale yoghurt and large &small scale ice cream samples,respectively,but thetotal moulds and yeasts were present in 30(100%) , 30(100%) , 28(93.33%) and 30(100%) with a mean values of 1.36× 106±2.53× 105, 1.05× 104±2.1× 103, 1.49× 103±4.53× 102 and 8.63× 103±2.69× 103 cfu/g. in the examined kareish , Romano cheese and large &small scale yoghurt samples, respectively.
Also The public health significance and economical importance of the isolated organisms and the recommendations to be followed in the production , handling and storage of such dairy products were discussed.