الفهرس 
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Abstract
One hundred and fifty random samples of processed cheese, yoghurt and ice cream (Local and imported) were collected from shops and supermarkets in Cairo and (iza. The collected samples were transfered directly to the laboratory with a minimum of delay in ice box where they were prepared and examined.
L Physical examination:
All examined imported samples of processed cheese, yoghurt and ice cream were physically normal. while all examined local dairy products were normal except 4 hard samples of processed cheese and 1 yoghurt and 3 ice cream samples which were of watery body.
II. Chemical examination:
The mean values of sodium chloride content were 1.25 ± 0.09 and 1.23 ± 0.08 in examined local and imported processed cheese samples respectively.
Concerning the mean values of titratable acidity were 1.60 ± 0.06 and 1.28 ± 0.10 in the examined local and imported processed cheese samples respectively, while in the local and imported yoghurt were 0.88 ± 0.07 and 0.48 ± 0.10 respectively.
ifi. Microbiological examination:
Coliforms were isolated respectively from 16%, 24%, 52%, 20%, 72% and 12% of examind local and imported processed cheese, yoghurt and ice cream samples respectively.