الفهرس 
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Abstract
Twenty random samples of market UHT-milk collected from supermarkets. and groceries were examined for their chemical and microbiological quality. Ten samples of UHT-milk collected from the corresponding factories at the time of production and stored at room temperature (25-30°C) and at refrigeration temperature (5-g°C) were examined for their chemical and bacteriological quality at the zero time of production, then every two weeks up to 12 weeks of storage. The obtained results revealed that, the mean pH-values for the examined market UHTmilk samples was 6.70, while the mean pH-values for samples stored at room temperature (25-30°C) were 6.71 at zero time and were 6.70, 6.73,6.72 and 6.64 at the 2nd , 4th,6thand gthweeks of storage, respectively. Then the mean pH-value of storage samples at room temperature decreased to be 6.57 and 6.53 at the lOthand 12thweeks of storage, respectively.