الفهرس 
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Abstract
from the results obtained we can conclude that the total viable bacterial count can provide useful information about the quality of a food or its remaining shelf life. The high total colony count indicate neglected sanitary conditions during manufacturing process, handling, packaging and also due to use of low quality milk or ingredients in the production.
The fairly higher incidence of Bacillus cereus recorded in the different dairy products is quite alarming as these organisms are causative agents of food poisoning and spoilage. It is a major threat in food industry both by deteriorating the products and by endangering people’s life upon consumption. Additionally, the products contaminated by these organisms, may be vectors of resistance to antibiotics.
Also, it should be concluded that precaution requirements that prevent germination and vegetative proliferation of B. cereus spores can be applied by keeping the milk at low temperature during all steps of production till reach users.
So, from the study we can recommend the following recommendations:
• Good quality clean milk is essential for production of products.
• The use of automated machines to minimize handling will be effective in assuring quality.
• Raw milk used for processing should be stored at 2o C before processing.
• Cleaned equipment should be used for manufacturing of dairy products.
• Application of HACCP principles in the industry along with education of workers on personal hygiene.
• There is a need for continuous surveillance and enforcement of national standard by the regulatory authorities.
• Avoid post pasteurization contamination of milk and milk products.
• Drying temperature during milk powder manufacturing should be controlled and monitored.
• Evaporators should be properly cleaned and sanitized as they may act as potential source of microbial contamination.
- The misuse of antibiotics in animals is prevented to reduce spread of multi-drug resistant bacteria.