الفهرس 
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Abstract
Three hundred samples (100 of market raw milk, 50 each of white cheese, Ras cheese, cream and ice cream) were randomly collected from dairy farms, dairy shops, small dairies, different groceries, and supermarkets in Mansoura City, El-Dakhalia Governorate. The samples were evaluated bacteriologically after chemical analysis. The Chemical analysis recorded that the mean value of fat, protein, lactose and S.N.F. were 5.92 ± 0.137, 4.306 ± 0.05, 5.06 ± 0.078 and 11.2 ± 0.15, respectively. The acidity of cream was ranged from 0.13 to 0.25%. By chemical analysis of ice cream the mean value of melting point and melt down were 10.35 ± 0.646 and 44.5 ± 2.16 min., respectively. While the mean value of salt in white and Ras cheeses were 4.196 ± 0.256 and 2.053 ± 0.069 %, respectively. The chemical analysis of white and Ras cheeses revealed that the mean value of moisture content were 51.48 ± 1.73 and 14.38 ± 0.75 %, respectively. The bacteriological examination revealed that the mean values for counts of Bacillus cereus in examined market raw milk, white cheese, Ras cheese, cream and ice cream were 6.4×103 ± 4.1×102, 1.15×105 ± 1.6×104, 2.5×105 ± 4.3×104, 7.9×104 ± 10.3×103 and 1.2×105 ± 1.8×103 cfu/ml or g., respectively. While the incidences of Bacillus cereus were 30, 46, 36, 32 and 54% in examined samples, respectively. On the other hand the mean counts of Clostridium prefringens in examined market raw milk, white cheese, Ras cheese, cream and ice cream were 2.1×104 ± 3.3×103, 9.9×103 ± 2.1×103, 7.2×103 ± 10.0×102, 1.4×103 ± 0.8×102 and 1.5×103 ± 1.4×102 cfu/ml or g., respectively while the incidences were 28, 20, 24, 10 and 16%, respectively. Serological qualitative detection of E.coli O157 in examined market raw milk, white cheese, Ras cheese, cream and ice cream samples were 1, 12, 10, 6 and 0 %, respectively. The recommendation for prevention and minimizing the bacteriological contamination were discussed.