الفهرس 
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Abstract
One hundred random cow’s milk samples (50 of raw milk, 25 each of pasteurized and UHT milk) were collected from different markets and shops in Zigzag City, Sharkia Governorate, Egypt. The collected samples (about 500 ml. each) were transferred directly to the laboratory with a minimum of delay in an ice box (at 4ºC) to be examined chemically and bacteriologically.
The chemical examination of raw milk samples revealed that the mean values of fat%, protein%, SNF%, Lactose% and salts% were (3.65±0.25), (3.62±0.07), (8.92±0.08), (4.91±0.05) and (0.76±0.01) respectively. While in case of pasteurized milk the mean values were (3.57±0.06), (3.43±0.08), (8.77±0.21), (4.62±0.11) and (0.72±0.02) respectively. While in case of sterilized milk the mean values were (3.17±0.14),( 3.35±0.06), (8.66±0.15),( 4.54±0.08) and (0.68±0.02) respectively.
Chemical examination of milk samples shows no great significant variation in the parameters between raw, pasterurized and sterilized milk samples concerning mean value of fat%, protein%, SNF %, Lactose % and salts%.
The bacteriological evaluation of the collected samples was done for evaluation of hygienic quality of raw, pasteurized and UHT milk by determining the total bacterial count, total coliforms count, total staphylococci count and Isolation and identification of Yersinia spp.
The mean total bacterial counts/ml of examined raw and pasteurized milk samples were (7.90×108±9.49×107) and (4.64×104±0.31×104) respectively. But there are no bacteria in sterilized milk.