الفهرس 
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Abstract
One hundred and fifty samples [Thirty each of Fresh cream, Cream filled pastries, Ice cream, Ras cheese and Fresh white soft cheese] were collected randomly from dairy shops and supermarkets in port said and Giza governorates, Egypt and subjected to chemical & microbiological examination for determination of their hygienic and microbiological quality. Chemical examination showed that the mean titratable acidity % of Fresh cream, Cream filled pastries, Ice cream, Ras cheese and White fresh soft cheese samples was 0.11 ± 0.0096, 0.14 ± 0.01, 0.13 ± 0.01, 0.43 ± 0.02 and 0.14 ± 0.02, respectively, while the mean Acid value, Free fatty acid% and Peroxide values in the examined Cream and Cream filled pastries were (0.18, 0.093% & 0.31 Meq/kg) and (1.38, 0.17% & 2.2 Meq/kg), microbiological examination revealed that the mean counts of Total mesophilic count were 3.5 × 107 ± 1.55 × 107, 42 × 105 ± 0.37 × 105, 15 × 105 ± 6.2 × 105, 3.2 × 109 ± 21 × 109 and 5.9 × 106 ± 1.5 × 106 cfu/g in the examined Cream, Cream-filled pastries, Ice cream, Ras cheese and White fresh soft cheese samples, respectively. Aerobic spore formers were determined in 50 and 70% of Cream & Cream filled pastries samples, respectively; while anaerobic spore formers were determined in 66.7% of Ras cheese samples with mean value of 4.2 × 103 cfu/g. most of the examined samples were contaminated with high numbers of coliforms, yeast, mold and Staphylococci. E.coli was isolated from Cream filled pastries (6.9%), White fresh soft cheese (4.4%) and Ras cheese (2.9%), Y. enterocolitica was isolated from 23.3% of the examined Ice cream samples while Listeria monocytogenes couldn’t be isolated from the examined Ice cream and Fresh white soft cheese.