الفهرس 
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Abstract
In the present study, 100 cheese samples were collected randomly,
samples of Damietta cheese and 50 samples of Kareish cheese collected
rn groceries, villages, small dairies and supermarkets at different
calities at El-Behera Governorate. The collected samples were kept in ice)OX
at 6 ± 1 °C and transferred with a minimal of delay to the laboratory
to be examined. All samples were examined organoleptically before being
subjected to chemical and microbiological examinations to ensure that the
samples were apparently fit for consumption.
The results can be summarized as follows:
1. Acidity percent. The mean acidity percentages in Damietta and Kareish
cheese samples were 0.74 ± 0.04 and 1.85 ± 0.04, respectively.
2. Sodium chloride content. The mean value was 4.89 ± 0.07 for
Damietta cheese samples and 2.93 ± 0.08 for Kareish samples.
3. Total aerobic count. The total aerobic counts averaged 4.62 x io ±
8.72 x 106 and 6.74 x io ± 7.60 x 106 for Damietta and Kareish
cheese samples, respectively.
4. Total psychrotrophic count. The mean values of psychrotrophic count
in Damietta and Kareish cheese samples were 1.69 x io ± 2.62 x
106 and 2.04 x iO ± 2.57 x 106.
5. Coliform count. Damietta cheese: The mean values of CoNform count
in Damietta cheese samples was 1.34x 106 ± 5.13x io.
The isolated Coliforms that could be isolated from examined Damietta
cheese samples were E. coil (37.89%), Citrobacter freundli (2.11%).