الفهرس 
Acknowledgment
Incidence of spoilage microorganisms in raw milkOnly 14 pages are availabe for public view
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Abstract
A total of one hundred and fifty random samples of raw bovine milk (90 samples) and locally made cheese including Kareish and Domiati cheese (30 samples each) were collected randomly from different localities in Assiut city, Egypt. These samples were examined for microbiological quality evaluation. The investigation revealed that the average TBC were 1.9×106, 2.6×106, 6.2×106, 7.5×105 and 1.8×105 cfu/ml or g for dairy farm, dairy shops, street vendor raw milk, Kareish cheese and Domiati cheese samples, respectively. All samples were heavily contaminated especially raw milk from street vendors. Moreover, it was observed that the average psychrotrophic counts were 8.3×105, 1.0×106, 1.5×106, 2.5×105 and 9.0×104 cfu/ml or g while, the average proteolytic counts were 1.6×105, 2.1×105, 3.7×105, 5.3×104 and 2.0×104 cfu/ml or g. Additionally, the average lipolytic counts were 2.5×105, 3.9×105, 6.5×105, 9.8×104 and 2.8×104 cfu/ml or g for the above mentioned samples respectively.
On the other hand, the Lactobacillus counts of dairy farm, dairy shops, street vendor raw milk, Kareish cheese and Domiati cheese were 5.5×104, 8.8×104, 1.4×105, 1.9×104 and 5.2×103 cfu/ml or g, respectively.
The average counts of total yeasts and molds were 9.5×102, 2.5×103, 7.5×103, 7.5×102 and 6.2×102 cfu/ml or g, respectively. About 13% of Kareish cheese samples and 27% of Domiati cheese samples were acceptable according to the permissible limit of total yeasts and molds count of the Egyptian Standard
The public health significance of psychrotrophic, proteolytic, lipolytic and Lactobacillus microorganisms in animal and human and preventive measures to improve the keeping quality as well as sanitary conditions of milk and milk products were discussed.