الفهرس 
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Abstract
A total of 160 random samples of different dairy products
represented by 80 samples of cheese including Karcish, Damietta, Ras and processed cheese (20 pf each), 40 samples of butter including
imported and cooking butter (20 of each), 20 samples of milk powder and 20 samples of yoghurt. These sampleç were collected for detection of heavy metal residtes. As well as 200 random samples of raw milk for detection of chemical sanititers and chemical preservatives residues. All
samples were collected from different localities in.. Alexandria governorate.
1. Heavy metal residues:
Samples were digested by using nitric acid and the heavy metal residues were determined try atomic absorption spëctrophQtometer.
1.1. Lead:
• The mean values of lead in examined imported butter, cooking butter, milk powder, processed cheeée, Ras cheese, Damietta cheese, Kareish cheese and yoghurt samples were 0.155 ± 0.Q14, 0.116 0.02, 0.16$ * 0.014, 0.13 0,016, 0.16 ± 0.027, 0.254 ± 0.029, 0.21 ± 0.023 and 0.176 * 0.2k ppm, respectively. Aisç, the percentage of the
•1 examined--samples that exceeded the permissible limit according to thç
Egyptian Standard (1993) were 73, 50, 0, 0, 15, 35, 15 and 6S,respectively.