الفهرس 
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Abstract
Two hundred representative random samples, fifty each of cream Domiati cheese, Roumy cheese and yoghurt were
collected from different localities in Kaliobia Governorate to be microbiologically examined.
The microbiological examination of the collected samples proved to be contaminated with Enterobacteriaceae as well as coliforms at varying percentages ranging from 60% & 100%.
The mean Enterobacteriaceae count/ ml. or g. in examined samples of cream, Domiati cheese, Roumy cheese and yoghurt were 11.2 x 108 + 7.68 x 108 •
, 2.15 x 104 + 1.28 x 104
5.24 x 104 + 1.79 x 104 and 7.72 x 103 + 2.97 x 103 respectively, while the mean coliform contents (MPN/100 ml. or g. ) were 6.64 x 109 + 4.83 x 109, 2.44 x 107 + 1.20 x 107 8.85 x 107 5.17 x 107 and 10.3 x 105 7.32 x 105 of examined samples
respectively.
Escherichia coli could be detected in 36 %, 20%, 18% and 22% of the examined samples of cream Domiati cheese, Roumy cheese and yoghurt respectively. Enterobacter aerogenes, Ent. agglomerans, Ent. cloaca, Ent. gergovia and Ent. inter-medium, could be isolated from 26%, 34% 46%, 16% and 0% of
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examined cream samples and from 30%, 22%, 0%, 10% and 4%
of examined Domiati cheese samples as well as from 12%, 20%,10%, 32% and 0% of examined Foumy cheese samples • They
could be isolated from 28%, 12%, 16%, 30% and 0% of exa- mined yoghurt samples respectively.
Citrobacter diversus, Cit. amalonaticus and Cit. freundii were present in examined samples of cream, Domiati cheese, Roumy cheese and yoghurt at percentages of 28% - 36%, 10% - 26%, 0-24% and 0-20% respectively.
EdwardAilla tarda biogroupe 1 could be isolated only.fran examined samples of cream and Domiati cheese at a percentages of 8% and 6% respectively, while Edwardsiella ho.shinae could be isolated only from 4% of examined Domiati cheese samples.
Klebsiella oxytoca, Kleb. pneumoniae subsp. ozaenae , subsp. pneumoniae and subsp..p. rhinosclermatis could be isolated from examined samples of cream, Domiati cheese, Roumy cheese and yoghurt at various rates ranging from 0%
to 34%.
Morganella morganii were present only in 6% and 4% of examined Domiati cheese and Roumy cheese samples respectively.
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Serological identification of E. coli strains isolated from cream, Domiati cheese , Roumy cheese and yoghurt samples revealed the identification of different serotypes, 0126
K71 ’ 0119 K69 ’ 086 K61 ’ 0124 K72’ 0127 K63 ’114 K90 ’ 0142 K86’ 011158 and 055 55 61.
Proteus mirabilis and Proteus vulgaris could be isolated from examined samples of cream,Domiati cheese, Roumy and yoghurt samples at various rates ranging from 6% &32%.
Providencia rettgeri and Providencia stuarti were present in examined samples of cream, Domiati cheese and Roumy cheese at percentages of 20% and 12%, 4% and 0% and 6% and 4% res-pectively, while failed detection in yoghurt samples.
Serratia fonticola Ser. marcesens, Ser. liquefaciens and Ser. odorifera could be isolated from examined samples of cream, Domiati cheese, Roumy cheese and yoghurt at various rates ranging from 0% to 24%.
Staphylococcus aureus was detected in 76%, 60% , ’Act and 50% of examined samples of cream Domiati cheese , Roumy cheese and yoghurt respectively. The mean Staph. aureus count of cream, Domiati cheese, Roumy cheese and yoghurt
were 6’35 x 10 +2.95 x105 6.35 x 104+2.78 x 104, 8.02x 104
-
+0.80 x4 and 5.29 x 104+ 43x104 respectively.
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All strong coagulase positive Staph. aureus (4+score) produced thermonuclease, while 80%, 61.29% and 44.44% of coaguldse positive (3+ , 2+ and 1+ score) respectively produced thermonuclease.
The mean total enterococci count/ml. or g. of cream, Domiati cheese, Roumy cheese and yoghurt were 4.92 x 106+ 2.17 x 106 6.50 x 105+ 2.13 x 10s 2 80 x 106+1.58 x106
• , •
and 10.46 x 105+3.46 x 105 respectively.
Strept. faecalis proved to be the most frequent type of enterococci in examined samples of cream Domiati cheese, Roumy cheese and yoghurt as it chould be isolated from 96%, 68%, 72% and 78% of the examined samples respectively.
While Strept. faecium and Strept intermediate could be detec-ted in 82%, 52%, 68% and 70% and 96% , 58%, 70% and 74% of the examined samples respectively.
The mean counts of total yeast and mould were 2.50 x 106 + 1.12 x 106 / ml., 15.2 x 105 + 6’01 x 105/g., 3.31 x 106
+ 1.58 x 106/g. and 6.80 x 10- +2.08 x 105/g. in examined cream, Domiati cheese and yoghurt samples respectively.
Yeasts were found to be present in 80%, 86%, 94% and 82% of examined cream, Domiati cheese, Roumy cheese and
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yoghurt samples respectively. with
of 18.8 x 105+ 7.92 x 105, x 105
,
105 + 9.27 x 105 and 4.43 x 105+ 1.48
mean counts/ ml. or g.
+ 5.07 x 105, 6 x
, •
x 105 respectively.