الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Part one include A total of one hundred random samples, of Domiate cheese (white soft cheese) were collected from different localities in Mansoura city, El-Dakhalia Governorate to be examined for the incidence of total aerobic count, Coliforms , E.coli , Staph. aureus and total mould and yeast count .Grading of examined Domiate cheese according to Egyptian standard and according to UK Microbiological standard, isolation and identification of Aspergillus and Penicillium. .Part two manufacture of Domiate cheese by usage of potassium sorbate through some trials to increase cheese yield and improve its properties by inhibiting the action of undesirable microorganism which lead to deteriorations in the final products. This study was carried out to solve these problems .The samples of Domiate cheese were examined microbiologically every 15 days up to 90 days the obtained results revealed that, potassium sorbate had a great inhibitory effect up on existing microorganisms. The highest reduction percent for total aerobic count ,E.coli , total Staphylococcus aureus and total mould and yeast count by using 3000ppm potassium sorbate at the end of ripening period (90days) were 99.9 % - 99.9%- 100%- 100% , respectively . The public health and economic importance of potassium sorbate as well as recommendations for preventing and minimizing the microbial contaminations of Domiate cheese were also discussed.