الفهرس 
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Abstract
210 samples of dairy products [cooking butter, imported table butter, Kareish, Damietta, Ras (surface and core), imported hard, local and imported processed cheeses] were collected randomly from dairy shops, groceries and street-vendors at Alexandria and ElBehera governorates. 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 mycological examinations to ensure that the samples were apparently fit for consumption.
The results can be summarized as follows:
I. Chemical examination:
Butter:
• Acidity percent: The mean values of acidity percent in imported and cooking butter samples were 0.11 ± 0.006 and
0.18 ± 0.01, respectively.
• Salt content: The mean values were 0.11 ± 0.0 14 and 0.62 ± 0.08% for imported table butter and cooking butter samples, respectively.
pH value: The mean values were 5.44 ± 0.032 and 5.26 ± 0.027 for imported table and cooking butter samples, respectively.
Moisture percent: The mean values were 11.15 ± 0.145 and 17.23 ± 1.1.39 for imported table and cooking butter samples, respectively.