الفهرس 
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Abstract
One hundred samples of yoghurt, cooking butter, processed cheese and cream (25 of each) were collected from dairy shops and markets at Alexandria. The samples were transferred to the laboratory quickly for mycological examination and detection of aflatoxins produced from the
pathogenic Aspergillus flavus.
7.1. Mycological examination:
The yeasts were detected in 92%, 20%, 24% and 88% in yoghurt, cooking butter, processed cheese and cream samples, respectively. The mean
values of yeast counts were 9.25 X 106 ± 1.8 X 106, 1.1 X 106 ± 0.46 X 106, 1.5 X 106 ± 0.56 X io and 5.3 X 106 ± 1.2 X 106, respectively.
The isolated yeasts in yoghurt samples were Candida albicans, C. tropicalis, C. quillermondi, C. parapsillosis, C. krusei, Rhodotorula, Torulopsis and Saccharoinyces cervisiea; while in cooking butter samples were C. albicans, Rhodotorula and Torulopsis, but in the processed cheese samples were C. krusei, C. parapsillosis, Rhodotorula and Torulopsis, and in the cream samples were C. albicans, C. tropicalis, C. pseudotropicalis and Rhodotorula.