الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 193 |  |  |
| | | from | 193 | | |
Abstract
It is known that milk is a treasure trove of many vital nutrients that benefit consumer health. It is a rich source of vitamins and nutrients and has many health benefits. Milk is a high source of phosphorous, calcium, potassium and magnesium, and a number of vitamins such as A and B, especially vitamin B6 and B12. It contains a high percentage of carbohydrates and fats and is important and essential for all ages and groups. Milk is used in its form or in the form of other products that are manufactured naturally, such as yogurt, cheese and yoghurt.
Bacteria is also an essential element in the food industry, but it has two parts, some of which are beneficial bacteria that are used in the manufacture of various dairy products, and some of them lead to spoilage of milk or food poisoning in humans.Therefore, this study consisted of two parts, first, evaluating the bacterial status of dairy products in terms of the presence of Lactobacillus bacteria and some food poisoning microbes such as E. coli and S. aureus, then studying the effect of Lactobacillus bacteria on those microbes.