الفهرس 
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Abstract
A total of 141 random samples(35 each of raw milk, ice-cream and Damietta cheese) and 36 of milk base pudding (18 samples each of milk pudding ”Mahllabeia” and Rice pudding). Samples were collected from different dairy shops, supermarkets, street vendors and pastries shops from Cairo and Giza governorates.
Samples were examined for Psychotrophic count and presence of Bacillus cereus and Yersinia enterocolitica organisms.
I-Raw milk:
1-The average of Psychrotrophic count in examined samples was 9 .107± 10’ C.F.0/ml with minimum and maximum count 1.3.107
and 2.4.108 C.F.U/ml, respectively.
2-Incidence of Bacillus cereus was 6 (17%) out of 35 examined samples.
3-Incidence of Yersinia enterocolitica was 8 (22.8%) out of 35 examined samples.
II-Ice-cream:
1-The average of Psychrotrophic count in examined samples was 9.106 ± 1.8.106 C.F.U/m1 with minimum and maximum count
9x104 and 4.6.107 C.F.0 /ml, respectively.
2-Incidence of Bacillus cereus was 9 (25.7%) out of 35 examined samples.
3-Incidence of Yersinia enterocolitica was 5 (14.2%) out of 35 examined samples.
111-Damietta cheese:
I -The average Psychrotrophic count in examined samples was 7.6 .106 1 1.7.106 C.F.U/gm with minimum and maximum count
1.4.104 and 4.107 C.F.0 /gm, respectively.
2-Incidence of Bacillus cereus was 3 (8.5%) out of 35 examined samples.
3-Incidence of Yersinia enterocolitica was 3 (8.5%) out of 35 examined samples.
IV-Milk base s uddin Mahallabeia & Rice uddin
1-The mean Psychrotrophic count in examined samples was 8.105 + 1.8.105 C.F.U/gm with minimum and maximum counts
5.103 and 4.9.106 C.F.0 /gm, respectively.
2-Incidences of Bacillus cereus were 61 % and 72% of the examined Mahallabeia & Rice pudding samples, respectively.
3-Incidence of Yersinia enterocolitica was 5.5% out of the Mahallabeia examined samples while, the organism not be recovered from any Rice pudding samples.