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Abstract
This work was planned to detect and identify members of Enterbacteriaceae in raw milk, yoghurt and ice cream to assess their quality and sanitation through the following examinations:
1-Sensory evaluation.
2-Sensory evaluation through estimation of titratable acidity for raw milk & yoghurt samples.
3-Bacteriological evaluation by :
a-Total Enterbacteriaceae count.
bIsolation and identification of the isolated Enterbacteriaceae organisms.
c-public health significance of the isolated strains.