الفهرس 
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Abstract
One hundred and twenty five samples of locally manufactured cheese products (50 Kareish, 25 Damietta and 50 Processed cheese) were collected randomly from dairy shops, groceries and street-vendors at El-Behera governorate. The collected samples were delivered to the laboratory as soon as possible to be examined. All samples were examined organoleptically before being subjected to the chemical and microbiological examinations to ensure that the samples were apparently fit for consumption.
The results can be summarized as follows:
1.Sensory examination: all cheese samples examined for flavour, body and texture and appearance and proved to be fit for human consumption.
2.Chemical examination:
Acidity percent: The mean values of acidity percent in Kareish cheese, Damietta cheese and Processed cheese samples were 1.09 ± 0.048, 1.3 ± 0.37, and 0.72 ± 0.03, respectively.
Salt content: The mean values of sodium chloride content in Kareish, Damietta and Processed cheese samples were 3.374 ± 0.176, 5.52 ± 0.032 and 3.35 ± 0.1, respectively.
pH value: The mean values of pH value in Kareish, Damietta and Processed cheese samples were 4.095 ± 0.055, 4.073 ± 0.18 and 5.07 ± 0.08, respectively.
Moisture percent: The mean values of moisture% in Kareish, Damietta and Processed cheese samples were 68.491± 1.099, 60.63 ± 1.49 and 57.18 ± 1.32, respectively.
Fat percent: The mean values of fat% in Kareish, Damietta and Processed cheese samples were 1.519 ± 0.138, 18.4 ± 1.6 and 17.94 ± 1.47, respectively.
Fat to dry matter percent: The mean values of fat to dry matter percent in Kareish, Damietta and Processed cheese samples were 5.277 ± 0.606, 47.48 ± 3.65 and 39.28 ± 4.11, respectively.
3. Microbiological examination:
1.Total Aerobic count: The mean value of Total aerobic count of examined Kareish, Damietta and Processed cheese samples were 7.941x 106 ± 8.340 x 105, 1.79 x 108 ± 4.24 x 107, and 1.27 x 105± 3.48 x 104, respectively.
2. Coliforms count (MPN/g): The mean value of Coliforms count (MPN/g) of examined Kareish, Damietta and Processed cheese samples were. 5.423 x 104 ± 3.039X 104, 1.7 x 104 ± 0.5 x 104 and <10, respectively.
3. Enterococci count: The mean value of Enterococci count of examined Kareish, Damietta and Processed cheese samples were 5.414 x 104 ± 5.6 x 103, 8.09 x 105 ± 0.5 x 105, and 1.66 x 103 ± 4.023 x 103, respectively.
Streptococcus faecalis were present 65.2, 62.5 and 70.2.5% of examined Kareish, Damietta and Processed cheese samples, respectively. The mean of Streptococcus faecalis counts were 2.0 x 105 ± 0.5 x 105, 1.1x 106 ± 0.15 x106 and 1.3 x 103 ± 0.38 x 103 of examined Kareish, Damietta and Processed cheese samples, respectively.
4.Total Staphylococcal count: The mean value of total Staphylococcal count of examined Kareish, Damietta and Processed cheese samples were 5.09 x 104 ± 9.77 x 103, 7.2 x 104 ± 1.99 x 104 and 3.31 x 104 ± 0. 90 x 103, respectively.
5. Total Staphylococcus aureus count: The mean value of total Staphylococcus aureus count of examined Kareish, Damietta and Processed cheese samples were 2.28 x 104 ± 3.06 x 104, 1.5 x 104 ± 1.99 x 104 and 3.0 x 104 ± 0.9 x 103, respectively.
6. Total yeast and mould count: The mean value of total yeast count of examined Kareish, Damietta and Processed cheese samples were 4.0 x 105 ± 3.38 x 104, 1.01 x 106 ± 2.33x 105 , and 1.22 x 104 ± 2.9 x 103, respectively. And the mean value of total mould count of examined Kareish, Damietta and Processed cheese samples were 5.45 x 104 ±1.5 x 104, 3.0 x 104 ± 1.04 x 104 and 1.6 x 103 ± 2.1 x 102.
The most frequently isolated yeasts from all examined cheese products at different percentage were Candida albicans, Candida gulliemodii, Candida parapsilosis, Candida Pseudotropicalis, Candida tropicalis, Rhodotrorula rubra, Torulopsis candida, Torulopsis famata and Torulopsis glabrata. While the isolated moulds were Alternaria spp., Aspergillus flavous, Aspergillus fumigatus, Aspergillus niger, Cladosporium spp. Geotrichum candidum, Mucor spp., Penicillium spp. and Rhizopus spp.
7. Total Enterobacteriacae count of examined cheese products: The mean value of total Enterobacteriacae count of examined Kareish and Damietta samples were 43.86 x 105 ± 3.69 x 105 and 1.14 x 105 ± 2.6 x 104.
Citrobacter spp., E. coli, Edwardsiella spp., Enterobacter spp., Erwinia spp. Klebsiella spp., Kluyvera spp., Proteus, Providenicia spp., Serratia spp. and Shigella spp. could be isolated from examined cheese products.
8. The incidence of Yersinia Enterocolitica organisms isolated from examined Kareish, Damietta and Processed cheese samples were 3(6%), 3(12%) and 0(0%).
The significance and public health importance of the isolated organisms were discussed and suggestive control measures for improving the criteria and sanitary conditions of Kareish, Damietta and Processed cheese were discussed