الفهرس 
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Abstract
One hundred and forty four random samples, 100 of processed cheese, 24 processed cheese paste and 20 processed cheese blocks were collected from different localities in Albeheira Governorate for sensory, chemical and mycological examinations.
7.1. Organoleptic quality: Sensory evaluation:
All samples were examined for flavour, body and texture and colour and appearance and it was found that:
7.1.1. Processed cheese:
The total averages of organoleptic scores for processed cheese were 94.5, 80.75, 77.2, 69 and 92.5for brand 1, 2, 3, 4 and 5, respectively. Brand 1 scored the highest and brand 4 scored the lowest.
7.1.2. Processed cheese spread:
The total averages of organoleptic scores for processed cheese spread were93.5, 95.5 and 93.75 for brand A, B and C, respectively. Brand B scored the highest and brand A scored the lowest.
7.1.3. Processed cheese blocks:
The total averages of organoleptic scores for processed cheese block were77.25 and 75.25 for brand I and II, respectively.
7.2. Compositional quality:
7.2.1. Processed cheese:
The mean values of sodium chloride %, titratable acidity % and moisture % for examined processed cheese samples were 3.47 ± 0.05 for brand 2 to 4.31 ± 0.04 for brand 4, 1.14 ± 0.02 for brand 4 and 1.63 ± 0.04 for brand 3, 46.50 ± 0.82for brand 2 to 49.00 ± 0.69 for brand 4, respectively.
All the samples of brands 1 and 2 of examined processed cheese samples were complying with the Standards for salt content while all samples of brands 3,4 and 5 were not complying with the Standards.
All the samples of brands 1, 2, 3, 4 and 5 were complying with the Standards for moisture.
7.2.2. Processed cheese paste (spread):
The mean values of sodium chloride %, titratable acidity %, and moisture % for brand A , B and C examined processed cheese paste samples were 3.27 ± 0.13, 2.65 ± 0.08 and 3.68 ± 0.11 / 0.71 ± 0.05, 0.54 ± 0.06 and 0.64 ± 0.04 / 53.75 ± 1.25, 50.63 ± 1.13 and 51.25 ± 1.25 , respectively.
All the samples of the 3 brands of processed cheese paste were above the Egyptian Standards (1988) for salt content, except 12.5% of brand C
It was found that 1(12.5%) of examined samples of brand A were not complying with the Standards for moisture and all samples of brand B,C were complying with standards for moisture.
7.2.. Processed cheese blocks:
The mean values of sodium chloride %, titratable acidity %, moisture % were for examined processed cheese blocks samples of brand I and II were 4.05 ± 0.14 and 3.95 ± 0.09 / 0.45 ± 0.05 and 0.47 ± 0.06 / 57.00 ± 0.82 and 56.00 ± 1.25, respectively.
It was found that 4 (40%) and 8(80%) of examined samples of brand I and II,
Were out of accepted limit for sodium chloride percent according to Egyptian standards (1988).
It was found that 10 (100%) and 8 (80%) of examined samples of brand I and II, respectively were not complying with the Standards for moisture.
7.3. Mycological evaluation:
7.3.1. Processed cheese:
Yeasts were negative in the 5 brands while moulds were detected in (9) 45 %, (7) 35 % , (6) 30%, (8) 40% and (7) 35% of processed cheese samples of brand 1, 2,3,4 and 5, respectively. The positive samples are out of ES Specification.
The frequency distribution of isolated mould species from examined processed cheese samples were Aspergillus flavus 3 (3%), Aspergillus fumigatus2 (2%), Alternaria alternaria 8 (8%), Penicillium 11 (11 %), fusarium1(1%), Rhizopus 1 (1%),Cladosporium8(8%) ,Mucor 1(1%), Basilomyces2(2%), Nigrospora1(1%)and Geotrichum candidum1(1%).
7.3.2. Processed cheese paste (spread):
Yeasts and moulds were negative in the 3 brands
7.3.3. Processed cheese blocks:
Yeasts were negative in the 2 brands.
The frequency distribution of isolated moulds species from examined processed cheese block samples were Aspergillus fumigatus 1(10%) , Penicillium 4 (20%) , Fusarium1 (5%) , Cladosporium 2 (10%) , Alternaria 6(30%) and Mucor 2(10%).
Aspergillus flavus were found in 3 samples of processed cheese.
All The isolated species were found to be toxigenic , they were examined for Aflatoxin production and were found between (3-6 ppb).
The significance and public health importance of the isolated organisms were discussed and the suggestive control measures for improving the criteria and sanitary conditions of 3 types of processed cheese were discussed.