الفهرس 
Introduction and aim of the workOnly 14 pages are availabe for public view
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Abstract
Two hundred random samples of raw milk, UHT milk and some milk products including processed cheese and ice cream powder (50 samples each) were collected from Assiut city markets, farms and supermarkets. Raw milk samples were examined for their keeping quality and then each sample was divided into 3 parts, the first was used for determination of psychrotrophic count, the second was laboratory pasteurized at 63 C for 30 minutes while, the third part was laboratory pasterurized at 90 C for 15 seconds for determination of thermoduric psychrotrophic count, while UHT milk, processed cheese and ice cream powder samples were examined for thermoduric psychrotrophic count. Psychrotrophic and thermoduric psychrotrophs were determined by 2 methods for each sample.