الفهرس 
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Abstract
Fifty random samples (twenty five each of Laban Rayeb and twenty five of Domiati cheese) were collected from different dairy shops and markets in Sharkia Governorate, Egypt and examined for their sanitary and bacteriological condition.
The obtained results indicated that Laban Rayeb samples had pH ranged from 4.2 to 5.5 with a mean value 4.7 ± 0.09. Furthermore, Domiati cheese samples had pH ranged from 6.0 to 6.8 with a mean value 6.3 ± 0.04.
The prevalence of Staphylococci count in the examined Laban Rayeb and Domiati cheese were 20(80.00%) and 22(88.00%) with a mean count 3.4×105± 0.9×105 and 4.4×105± 2×105 CFU/g., respectively.
Staphylococcus aureus could be isolated from 36% and 48% of examined Laban Rayeb and Domiati cheese samples, respectively.
Staphylococcus epidermidis and Micrococci were isolated at varying percentages in samples.
Yersinia spp. could be detected in 28% and 20% out of examined Laban Rayeb and Domiati cheese samples, respectively.