الفهرس 
AbstractOnly 14 pages are availabe for public view
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Abstract
268 samples of milk proved to be raw by using peroxidase test were collected from different localities in Giza Governorate.These samples subjected to chemical ex- aminations and bacteriological examinations. The chemical or keeping quality examinations were undertaken to determine the pH value, titratable acidity and the methylene blue reduction test. Concerning the pH, the mean value was 6.51 ± 0.03 ; while the mean value of ti- tratable acidity percentage was 0.148 ± 0.0033. Each of the milk samples was subjected to bacteriological examinations where the number of the total aerobic spore forming bacterial count for each sample was calculat- ed in the raw status and also after laboratory pasteurization by the two methods ( at 63°C for 30 minutes and 90°C for 15 seconds). Spore forming bacilli of the genus Bacillus were isolated. The isolated Bacillus species were Bacillus cereus, Bacillus circulans, Bacillus megaterium, Bacillus subti- lis and Bacillus coagulans. The economic importance of the spore formers as well as the public health im-portance of them were discussed. Also, the control and methods of improving the quali- ty of produced milk were discussed .