الفهرس 
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Abstract
Butter and cheese some times develop unpleasant flavors as a result of chemical and microbiological breakdown of milk fat. lipase enzyme act as the most important breakdown factor that lead to lipolysis .A total of 80 random samples (table , cooking butter) (fresh , pickled soft cheese) 20 each of were collected from Damietta Governorate to be examined for lipolytic contamination as well as salt content. The obtained results revealed that the mean of salt % of the examined table, cooking butter were 0.24, 2.213 respectively. The bacteriological examination of table and cooking butter samples revealed that the mesophilic, psychrotrophic lipolytic bacteria could be detected in 85 , 75 and 75 , 40% % respectively. The mean of mesophilic, psychrotrophic lipolytic organisms in table, cooking butter had 4.29 ×104 /g , 1.82 ×103 /g and 5.56 ×103 /g, 0.14×102/g respectively, while salt % of fresh , pickled soft cheese samples 6.183 , 10.54/ g respectively, The bacteriological examination of both fresh , pickled soft cheese samples revealed that the mesophilic, psychrotrophic lipolytic bacteria could be detected in 100 , 65 and 80 , 60 % of examined samples respectively. The mean of mesophilic, psychrotrophic lipolytic organisms in examined fresh, pickled soft cheese were 8.137×102,5.13×102/g and 4 ×102, 0.67×102 /g, and there is a negative significance correlation between the salt and lipolytic count.