الفهرس 
INTRODUCTION
The specific objectives were toOnly 14 pages are availabe for public view
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Abstract
This work was carried out to investigation the microbial quality of rural dairy products and isolation or screening of lactic acid bacteria from some rural dairy products (including; Kareish Cheese, Butter, Cream, Whey from rural Kareish cheese and Buttermilk) were collected randomly from villages in some centers of Assiut Governorate. They include 6 samples from each product were collected in sterile air-tight glass jars and kept in refrigerator for analyses to obtain useful cultures for scientific and industrial using.
5.1. Microbial quality of rural dairy products: 5.1.1. Total Bacterial Counts (T.B.C.): 5.1.1.1. Total Bacterial Counts (T.B.C.) of Kareish cheese samples (cfu/g):The final results of total bacterial counts in examined kareish cheese samples were ranged from 5.5x104 to 7.9x107with a mean value of 14.68 x105 cfu/g. 5.1.1.2. Total Bacterial Counts (T.B.C.) of Butter samples (cfu/g):It was found that the total bacterial count (TBC) of examined butter samples was ranged from 9.6x103 to 2.3x106 with a mean value of 4.11
from 15.2x103 to 2.3x107 with a mean value of 4.3 x106cfu/g. 5.1.1.4. Total Bacterial Counts (T.B. x106 cfu/g. 5.1.1.3. Total Bacterial Counts (T.B.C.) of Cream samples (cfu/g):Total bacterial count (TBC) of examined cream samples were ranged C.) of whey samples (cfu/ml):
Total bacterial count (TBC) of examined whey samples are ranged from
3.2x105 to 19.3x107 with a mean value of 4.2x107cfu/ml.
5.1.1.5. Total Bacterial Counts (T.B.C.) of buttermilk samples (cfu/ml):Total bacterial count (TBC) of examined buttermilk samples were from 8.9x107 to 9.3x108 with a mean value of 1.3 x108 cfu/ml.
5.1.2. Lactic Acid Bacteria Count (L.A.B.):
5.1.2.1. Lactic Acid Bacteria Count (L.A.B.C) of Kareish Cheese samples (cfu/g):
It was found that lactic acid bacteria in examined kareish cheese samples were ranged from 4.9x104 to 8.2x107 with a mean value of 3.4 x107cfu/g.
5.1.2.2. Lactic Acid Bacteria Count (L.A.B.C) of Butter samples (cfu/g):
Lactic acid bacteria count in examined Butter samples were ranged from 1.8x103 to 9.1x105 with a mean value of 1.3 x105 cfu/g.
5.1.2.3. Lactic Acid Bacteria Count (L.A.B.C) of cream samples (cfu/g):Lactic acid bacteria counts in examined cream samples were ranged from 2.8x103 to 9.8x105 with a mean value of 2.7 x105 cfu/g.
5.1.2.4. Lactic Acid Bacteria Count (L.A.B.C) of whey samples (cfu/ml):Counts of lactic acid bacteria ranged from 12.2x105 to 14.3x107 with a mean value of 7.2 x107cfu/ml.
5.1.2.5. Lactic Acid Bacteria Count (L.A.B.) of Buttermilk samples (cfu/ml):Lactic acid bacteria counts were ranged from 6.7x106 to 7.2x108 with a mean value of 3.1 x108 cfu/ml. 5.1.3. Coliform Bacteria Detection: 5.1.3.1. Coliform Bacteria Detection of Kareish Cheese samples (cfu/g):The coliform bacteria were detected in the examined Kareish cheese samples. It ranged from 105-106 to 108-109 with a mean value of 106-107 cfu/g. 5.1.3.2. Coliform Bacteria Detection of butter samples (cfu/g):Coliform bacteria in butter samples were ranged from 103-104 to 108 -109 with a mean value of 107-108cfu/g. 5.1.3.3. Coliform Bacteria Detection of cream samples (cfu/g):
Coliform bacteria in cream samples were ranged from 107-108 to 108-109 with a mean value of 107-108 cfu/g.5.1.3.4. Coliform Bacteria Detection of whey samples (cfu/ml):Coliform bacteria in examined whey samples were ranged from 103-104 to 108-109 with a mean value of 105-106 cfu/ml. 5.1.3.5. Coliform Bacteria Detection of buttermilk samples (cfu/ml): Coliform bacteria in total examined buttermilk samples were ranged from 103-104 to 107-108 with a mean value of 105-106 cfu/ml.
5.1.4. Anaerobic spore formers bacteria count. 5.1.4.1 Anaerobic spore forming bacteria count of Kareish Cheese samples (cfu/g):
Anaerobic spore forming bacteria counts in examined samples of Kareish Cheese were ranged from 00-00 to 103-104 with a mean value of 102-103cfu/g. 5.1.4.2 Anaerobic Spore forming bacteria count of butter samples (cfu/g):Anaerobic spore forming bacteria were ranged from 00.00 to 104-105 with a mean value of 103-104 cfu/g, in the total of examined butter samples.5.1.4.3 Anaerobic Spore forming bacteria count of cream samples (cfu/g):Anaerobic spore forming bacteria in examined cream samples were ranged from 00.00 to 104-105 with a mean value of 103-104, cfu/g. 5.1.4.4 Anaerobic Spore forming bacteria count of whey samples (cfu/ml): Anaerobic spore forming bacteria in whey samples were ranged from 102 -103 to 104-105 with a mean value of 103-104 cfu/g. cfu/g.5.1.4.5 Anaerobic Spore forming bacteria count of buttermilk samples (cfu/ml):Anaerobic spore forming bacteria in buttermilk sample were ranged from 102-103 to 104-105 with a mean value of 103-104 cfu/g. 5.1.5. Molds and Yeasts bacteria count:
5.1.5.1. Molds and Yeasts bacteria count of Kareish Cheese samples (cfu/g):
Molds and yeasts count ranged from 7.7x103 to 9.2x105 with a mean value of 1.5 x105cfu/g in Kareish cheese samples.
5.1.5.2. Molds and Yeasts bacteria count of butter samples (cfu/g): Molds and yeasts were ranged from 6.0x102 to 7.5x104 with a mean value of 2.5 x104 cfu/g in butter samples. 5.1.5.3. Molds and Yeasts bacteria count of cream samples (cfu/g):Molds and yeasts in the total examined cream samples, it was ranged from 1.5x103 to 6.5x104with a mean value of 2.3 x104cfu/g. 5.1.6.4. Molds and Yeasts bacteria count of whey samples (cfu/ml):Moulds and yeasts were found in all of the total examined whey samples, it was ranged from 1.0x102 to 12.7x105 with a mean value of 2.2 x105 cfu/ml.< 5.1.6.5. Molds and Yeasts bacteria count of whey samples (cfu/ml):Molds and yeasts found in the total examined buttermilk samples it was ranged from 00.00 to 14.4 x 105 with a mean value of 4.1 x105 cfu/ml.5.2. Isolation and Identification of (LAB) from (Kareish cheese, Butter, Cream, Whey from rural Kareish cheese and Buttermilk): A total of 24, 13, 16, 27 and 20 pure cultures of lactic acid bacteria had been isolated from Kareish Cheese, Butter, Cream, Whey from rural Kareish cheese and Buttermilk; respectively.The isolates were examined for their morphological and physiological properties and identified as follow: 1-Only 11 (%45.83) and 14 (51.85%) of isolate cultures of Kariesh cheese and Whey samples; respectively were found to be Enterococcus faecalis.2- Only 6 (25%) and 5 (18.52%) of isolate cultures of Kariesh cheese and Whey samples; respectively were found to be Enterococcus durans.3-Only 3 (12.5%), 2 (15.38%), 3 (18.75%), 5 (18.52%) and 3 (15%) of isolate cultures of kariesh cheese, butter, cream, whey and buttermilk samples respectively, were found to be Streptococcus thermophiles.>4-Only 2 (8.33%), 5 (38.46%), 3 (18.75%), 2 (7.41%) and 2 (10%) of isolate cultures of kariesh cheese, butter, cream, whey and buttermilk samples respectively, were found to be Lactococcus lactis subsp. Lactis.5- Only 6 (46.15%), 10 (62.5%) and 5 (25%) of isolate cultures of butter, cream and buttermilk samples; respectively were found to be Lactococcus lactis subsp. Cremoris.6- Only 2 (8.33%), 1 (3.7%) and 10 (50%) of isolate cultures of kariesh cheese, whey and buttermilk samples; respectively, were found to be Lactobacillus delbrueckii subsp bulgaricus.5.3. Organoleptic properties of manufacture yoghurt by starter culture from Dairy Unit and isolated from studied rural dairy products: The scores of all sensory characteristics showed no differences between the yogurt samples manufactured by Dairy Unit and those produced by isolated cultures from some rural dairy products.