الفهرس 
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Abstract
50 raw cow’s milk samples were collected from retail shops, 50 swabs (each 25 from milking equipments and worker’s hands). Milk samples was examined chemically and found that the mean values of fat, protein, lactose, total solids and SNF contents were 5.24 ± 0.22, 3.43 ± 0.09, 5.25 ± 0.09, 12.74 ± 0.47 and 9.07 ± 0.14. And subjected to MBRT and found that 4% were good, 44% were fair and 52% were bad, the mean values of titratable acidity for milk samples were 0.19±0.004. Milk samples and swabs were examined bacteriologically, the mean values of TCC for milk, equipment and hand swabs were 1.63 ×106± 2.7×105, 6.48×105±1.04×105 and 6.30×105± 9.4×104 respectively. E. coli in milk was 12% while all swabs were zero. S. aureus in milk, equipments and hand swabs were 54,24and8%, with the mean values of 9.0×103±3.3×103, 1.67×102±1.7×10 and 2.50×102± 2.0×10 respectively. Salmonella spp. failed to be detected. Y. enterocolitica in milk, equipments and hand swabs were 4, 32 and 64%.