الفهرس 
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Abstract
A sum of 180 rand om samples of milk and some milk products include (~O samples raw milk, and 40 samples each of yoghurt, kareish cheese and cooking butter) were collected from different aouz-ces in Assiut City. Every sample was nhemically and bacteriologically examined in order to determine its sanitary condition.
The chemical examination of market milk samples revealed that, the mean values of specific gravity and Fat %were 1.028 ± 0.00056 and 3.91 ± 0.23% , respectively.
Corresponding values for dairy farms milk samples were 1.030 ± 0.00041 and 6.45 ± 0.25, respectively.
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The results of titratable acidity of market milk samples, dairy farms milk samples, yoghurt , k&reish c~eese ~~d cooking butter were 0.165 ± 0.0049 • 0.149 ± 0.0041, 1.091 ± 0.035 • 0.948 ± 0.033 and 0./06 ± 0.0069%. respectively.
The mean sodium chloride percentage of kareish cheese and cooking butter samples were 5.11 ± 0.23 and 2.0) ± 0.12%, respectively.
11 out of 30 examined market milk samples (36.6%) proved to be heat-treated, however. all the examined dairy farms milk samples were in raw state.
-103 Results
achieved also proved the complete abse~ce of formalin, salicylic acid, hydrogen peroxide and boric acid(the substances most commonly employed to preserve milk).
On the other hand, bacteriological study of market milk samples revealed that, the mean values of total colony count, total coliforms, faecal coliforms. thermoduric
count, psychrotrophic count, enterococcus count and total yeast and mold counts were 1.49 x 109 ± 6.54 x 108 , 1.22 x 106 ± 4.23 x 105 , 8.56 x 105 ± 3.42 x 105• 4.90 x 104 ± 1.17 x 104, 1.86 x 105 ± 3.53 x 104• 4.2) x 104 ± 1.35 x 104 and 1.81 x 103 ± 4.88 x 102/ml. , respectively.
Concerning dairy farms milk samples, corresponding values were 4.10 x 107 ± 1.30 x 107, 4.29 x 105 ±
1.07 x 105, 1.99 x 10? ± 5.59 x 104, 1.17 x 104 ± 2.60 x 103, 1.05 x 105 ± 1.88 x 104, 2.64 x 104 x 9.41 x 103 and 1.06 x 103 ± 2.2J x 102 /rol., respectively.
The results of methylene blue reduction test revealed that the mean value of reduction time in examined market milk samples was 1.73 ± 0.19 hr-s , , , while that of dairy farms milk samples was 2.68 ± 0.24 hrs. t
Yoghurt samples revealed that, the mean values of total coliforms, faecal coliforms, psychrotrophic count, enterococcus count and total yeast and mold counts were,