الفهرس 
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Abstract
A total of 125 random samples of raw milk (cow and buffalo) and dairy products include (Laban Rayeb, Kareish cheese and Mish cheese) (25 sample of each) were collected randomly from different farmers in El-Behera governorates. The collected samples were transferred as rapidly and directly as possible to the laboratory for sensory, chemical and microbiological evaluation.
1-Sensory evaluation:
A-Sensory evaluation of raw milk
• There were 56 and 48 % of examined raw cow and buffalo milk samples with no criticisms for flavour
• There were 20%, 8%, 44% and 80%of examined Kareish samples with no criticism for flavour, body and texture, colour and appearance and salty criticisms.
• There were 8, 36 and 16% of examined Laban Rayeb samples with no criticism for flavour, for body and texture and appearance.
2-Chemical evaluation:
1-raw milk
A) Detection of heat treatment
All examined milk samples proved to be raw.
B) Detection of Preservatives
All examined raw milk samples were free from Formalin, Salicylic Acid, Boric Acid and Hydrogen peroxide.
C) Chemical composition of examined raw milk samples
• For cow milk the mean of fat % was 3.05±0.288, the mean of Protein% was 3.36± 0.172, the mean of Lactose% was 4.90±0.250, the mean of SNF% was8.83±0.484 and the mean of mineral was 0.50±0.030.
• For buffalo milk the mean of fat % was6.69±0.602, the mean of protein % was 4.35 ± 0.248, the mean of Lactose% was6.10±0.343, the mean of SNF% was 11.30±0.637and the mean mineral% was 0.41±0.031.
2-Cheese samples
• For Kareish cheese mean value of salt 3.12±0.139
• For Mish cheese mean value of salt was 5.67±.0325
3- Sanitary evaluation of examined samples:
1-Raw milk
A) Methylene blue reduction Time Test (MBR Time/Hours)
The mean value of MBR/H test in examined raw cow and buffalo milk samples were 3.60±0.552 and 3.40±0.594respectively.
B) Titratable acidity percentage:
Titratable acidity percentage in examined raw cow and buffalo milk samples were 0.23±0.009 and 0.19±0.010 respectively.
2-cheese samples
The mean value of Titratable acidity percentage in examined Kareish cheese and Mish cheese were 1.42±0.099 and 3.38±0.235 respectively.
3- Fermented skimmed milk (Laban Rayeb)
The mean value of Titratable acidity percentage in examined Laban Rayeb was 0.88±0.040.
4-Bacteriological evaluation of milk and some dairy products
1-Total viable bacterial counts:
The mean value of TBC in examined raw cow and buffalo milk samples were 1.35x1011±2.06x1010 and 1.16x1011±1.71x1010 respectively, while in Kareish cheese the mean value was 1.71x1011±1.98x1010.
2-Total Coliforms count and E.coli detection:
• The incidence of Coliforms in examined raw cow and buffalo milk samples were (56% and 80%). With the mean value of (1.42 x107±4.93x106 and 2.27 x106±1.31x106).
• The incidence of Coliforms in examined Kareish samples was (44%), with a mean value of 3.88 x104±1.16x104.
• The incidence of coliforms in Mish cheese was 12 % with mean value of 2.24 x104±1.68x104.
• The incidence of Coliforms in examined Fermented skimmed milk (Laban Rayeb) samples were (80%) with the mean value of (1.25 x105±2.79x104).
Incidence of E.coli in examined samples
• The incidence of E.coli in examined raw cow and buffalo milk samples was (20%) in both types of raw milk.
• The incidence of E.coli in examined Kareish samples was (44%).
• The incidence of E.coli in Mish cheese was 8%.
• The incidence of E.coli was examined Fermented skimmed milk (Laban Rayeb) samples was36%.
3-Enterococci count
• The incidence of Enterococci in examined raw cow and buffalo milk samples were (36% and 84%). With the mean value of (3.80x104±2.78x104and 9.98 x 104 ± 2.12 x104).
• 96% of examined kareish cheese samples were positive for Enterococci count, with mean value was 4.32x105±8.60x104.
• The incidence of Enterococci in Mish cheese was 28% with mean value of 1.48x105±8.29x104.
• The incidence of Enterococci in examined Fermented skimmed milk(Laban Rayeb) samples was (96% ).With the mean value of (1.42x105±1.79x104)
4-Staph.aurus count
• The incidence of Staph. aureus in examined raw cow and buffalo milk samples were (60% and 56%). With the mean value of (1.82x105±7.67 x104and 1.03x105 ±4.86 x104).
• 40% of examined kareish cheese samples were positive for Staph.aurus; the mean value was 1.02x105±2.71 x104.
• The incidence of Staph.aurus in Mish cheese was 52%with mean value of 5.96x104± 2.65 x104and range from 1x104 to 5.60x105.
• The incidence of Staph.aurus in examined Fermented skimmed milk(Laban Rayeb) samples was (28% ).With the mean value of (6.88x103±3.63 x103)
5-Prevalence of Salmonellae organism
The incidence of Salmonellae in examined raw cow and buffalo milk samples was (4%) in both types of raw milk. At the same time all examined samples of kareish cheese; mish cheese and Laban Rayeb were free from Salmonellae organism
6-Prevalence of Yersinia Enterocoltica organism:
• The incidence of Yersinia Enterocoltica organism in examined raw cow and buffalo milk samples was (60% and 68%) respectively.
• Yersinia Enterocoltica was absent in all examined samples of Mish cheese
• The incidence of Yersinia Enterocoltica in examined Laban Rayeb samples was (68 %).
• The incidence of Yersinia Enterocoltica in examined Kareish cheese samples was (56%)
The significance and public health importance of the isolated organisms were discussed and the suggestive control measures for improving the sanitary condition of the examined products were also discussed.