الفهرس 
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Abstract
75 random samples of rice pudding and small and large scale of each of ice cream and yoghurt were collected from different locations at Menoufia governorate for bacteriological examination for enumeration and identification of aerobic spore formers. The results revealed that all examined rice pudding samples were found to have mesophilic and thermophilic aerobic spore formers at percentages ranged from 32 % to 28%. While examined samples of ice cream and yoghurt contained mesophilic and thermophilic aerobic spore formers at percentages ranged from 19.5 % to 50% .
The given results of examined rice pudding samples showed that the minimum and maximum mesophilic counts was 1.60×102 and 8.20 × 106 CFU/gm , respectively with mean value 1.14×105 5.79×103 and the minimum and maximum thermophilic counts was 3.10×10 and 2.60 × 106 respectively with mean value 2.39×104 1.73×103.