الفهرس 
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Abstract
120 samples of street-vended dairy products (Kareish cheese, cooking butter, and ice cream) 40 samples from each product were collected randomly from street vendors at Alexandria governorate. The collected samples were transferred as soon as possible to the laboratory to be examined. All samples were examined organoleptically before being subjected to some chemical and microbiological examination to ensure that the samples were apparently fit for consumption.
The results can be summarized as follows:
1- ACIDITY PERCENT: The mean values of acidity percent in Kareish cheese arid cooking butter samples were 1.17 ± 0.062 and 0.18 ±
0.007, respectively.
2- SODIUM CHLORIDE CONTENT: The mean values were 4.02 ± 0.22 and 0.63 ± 0.06 for Kareish cheese and cooking butter samples, respectively.
3- pH VALUE: The mean values were 7.07 ± 0.035 and 5.24 ± 0.02 for Kareish cheese and cooking butter samples, respectively.
4- MELTDOWN FOR ICE CREAM SAMPLES: The mean melt point for examined ice cream samples was 9.68 ± 0.70 minutes, while the mean time of meltdown was 40.73 ± 2.1 minutes.
5- METHYLENE BLUE REDUCTION TEST FOR ICE CREAM SAMPLES:
There were 5 samples of grade I, 7 samples of grade II, 22 samples of grade III, and 6 samples of grade IV.
6- ENTEROBACTERIACEAE AND COLIFORM COUNTS:
a. Cooking butter:
• The mean values of Enterobacteriaceae and Coliform counts of examined cooking butter samples were 2.2 x 10 ± 2.8 x 10 and 9.6 x 10 ± 1.3 x 10, respectively.