الفهرس 
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Abstract
>This work was planned to detect the quality conditions of milk and some dairy products in Fayoum city, Egypt.
One hundred and fifty samples including raw cow’s milk, pas-teurized milk, small scale ice cream, and large scale plain and flavored yoghurt (30 of each) were collected from dairy shops, super markets and small scale ice cream producers. Samples were exposed to sanitary examination (acidity % in yoghurt), and microbiological examination for detection of total coliforms, faecal coliforms, Escherichia coli, ente-rococci, Staph. aureus and yeasts & moulds. The obtained result showed that:
The mean value of titratable acidity % in plain yoghurt was 1.41 ± 0.02 while in flavored yoghurt was 1.67 ± 0.04%.
Total coliforms were detected in 30 (100%), 14 (46.67%), 30 (100%), 10 (33.33%) and 18 (60%) of the examined raw cow’s milk, pasteurized milk, small scale ice cream, large scale plain yoghurt and flavored yoghurt samples, respectively with a mean values of 7.5 ×105 ± 3.9×105, 8.25 ×102 ± 5.04 ×102, 8.2 ×104 ± 4.1×104 , 4.83 ×102 ± 3.15 ×102 and 2.72 ×103 ± 9.5 ×102 cfu/ml or g., respectively.
Faecal coliforms were detected in 28 (93.33%), 10 (33.33%), 25 (83.33%), 6 (20%) and 13 (43.33%) of the examined raw cow’s milk, pasteurized milk , small scale ice cream, large scale plain yoghurt and flavored yoghurt samples, respectively with a mean values of 2.8×104 ± 1.5×104, 1.16 ×102 ± 7.11×10, 1.02×103 ± 1.71×102, 2.01×10 ± 1.07×10 and 3.13×102 ± 1.30×102 cfu/ml. or g., respectively.
E. coli was detected in 25 (83.33%), 7 (23.33%), 24 (80%), 6 (20%) and 12 (40%) of the examined raw cow’s milk, pasteurized milk, small scale ice cream, large scale plain yoghurt and flavored yoghurt samples, respectively with a mean values of 1.38×103 ± 6.89×102, 1.84 ×10 ± 9.5, 4.87×102 ± 1.18×102, 1.36 ×10 ± 8.4 and 4.68 ×10 ± 1.50×10 cfu/ml. or g., respectively.
Enterococci were detected in 30 (100%), 15 (50%), 25 (83.33%), 12 (40%) and 15 (50%) of the examined raw cow’s milk, pasteurized milk , small scale ice cream, large scale plain yoghurt and flavored yoghurt samples, respectively with a mean values of 1.12×106 ± 1.29×105, 2.1×103 ± 4.20×102, 1.1×106 ± 1.87×105, 2.23×103 ± 6.29×102 and 7.77×103 ± 1.67×103 cfu/ml. org., respectively.
Incidence of isolated Enterococcus species from the examined samples were as follows: Enterococcus faecalis was detected in 14 (46.67%), 10 (33.33%), 16 (53.33%), 8 (26.67%) and 10 (33.33%) while Enterococcus faecium was detected in 12 (40%), 5 (16.67%), 9 (30%), 4 (13.33%) and 5 (16.67%) of the examined raw cow’s milk, pasteurized milk , small scale ice cream, large scale plain yoghurt and flavored yoghurt samples, respectively, but Enterococcus durans was detected in 4 (13.33%) of the examined raw cow’s milk samples only.
Staph. aureus was detected in 20 ( 66.67%) and 10 (33.33%) of the examined raw cow’s milk and small scale ice cream samples, re-spectively with a mean values of 1.98×105 ± 3.91×104 and 7.65×104 ± 2.41×104 cfu/ml. or g., respectively, but was < 102 in the other samples.
Total yeasts and moulds were detected in 10 (33.33%) and 18 (60%) of the examined large scale plain yoghurt and flavored yoghurt samples, respectively with a mean values of 1.15×10² ± 3.59×10 and 4.48×10² ± 8.17×10 cfu/ml or g., respectively.
The significance and public health importance of the isolated organisms as well as suggestive control measures for improving the sanitary and microbiological conditions of such dairy product were dis-cussed.