الفهرس 
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Abstract
Clean and hygienic milk may be defined as raw whole milk from healthy cattle which has been produced and handled under hygienic conditions, contains only small numbers of harmless bacteria and which is capable of remaining without spoilage for four to five days without being treated by heat (hill, 1962). The keeping quality is entirely dependent upon the cleanliness of the Milk, which in turn depends upon the methods used in its production and distribution. To achieve this aim, the following investigations are undertaken: (1) using some disinfectants (i.e. iodophor and sodium hypochlorite) for washing udders of animals, utensils , hand milker’s in different concentrations (0.5%, 0.75% and 1% for iodophor and 3%, 4% and 5% for hypochlorite )* effect of these disinfectants on the microbiological quality of buffaloes raw milk is determined . (2) determining effect of these disinfectants under storage conditions at different temperatures i.e. 7,15 and room temperature (22 - 28 c), on the quality of buffaloes raw milk.