الفهرس 
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Abstract
Spore-forming bacteria, principally Bacillus spp. are important contaminants of milk and its products. Because of their high heat resistance, Bacillus spp. spores are capable of surviving the heat treatment process of milk and lead to spoilage of the final product and food poisoning. So, these bacteria are of particular concern.
However, some Bacillus spp. are integrated in the list of probiotic that Generally Recognized As Safe (GRAS) as reported by FDA.
The present work was carried out to throw some lights on Bacillus spp. incidence in some traditional dairy products and identify B. cereus strains, their virulence genes and their antibiotic resistance pattern, also identify Bacillus strains which may have probiotic properties enabling them for application in dairy industry.
A total of 100 samples of raw cow milk and some dairy products were investigated for Bacillus spp. isolation by using polymyxin egg yolk mannitol bromothymol agar (PEMBA). These included 25 samples from each of raw cow milk, pasteurized milk, milk powder and yoghurt.
Both gram staining and covenantal biochemical tests were applied for preliminary identification of the strains.
About twenty strains of none B. cereus isolates were identified using VITEK 2 system BCL card.