الفهرس 
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Abstract
One hundred and five random samples of soft cheese (35 each of Kariesh, White pickled and Feta cheeses). Procured at the retail level from different localities in Monufia governorate, were examined for chemicdlly determination of acidity % and Sodium chloride content and microbiologically for enumeration, isolation and identification of enterobacteriaceae. The mean values of acidity % were 0.22 ± 0.02, 0.37 ± 0.03 and 0.50 ± 0.02 in examined kariesh, white pickled and Feta cheese samples respectively. While the mean Sodium chloride% was 2.20 ± 0.46, 9.28 ± 1.13 and 2.54 + 0.40, respectively. Bacterioligical examinations reveal that enterobacteriaceae could be detected in 85.71%, 65.71%, and 65.71% of examined Kariesh, White pickled and Feta cheese samples respectively, with mean counts/g of 5.53 x 102 ± 1.24 x 102, 1.95 x 102 ± 0.60 x 102 and 5.09 x 10 ± 1.30 x 10, respectively. The coliform organisms were present in examined cheese samples in 77.14 %, 45.71 % and 34.29 % respectively, with a mean vlaue of 4.08 x 10 ± 1.61 x 10, 2.77 x 10 ± 1.08 x 10 and 1.13 x 10 ± 0.2 x 10 respectively. Citrobacter freundii, Cit. diversus, Enerobacter cloacae, Ent. aerogenes, Ent. hafnia, Klebsiella pneumoniae, Kleb. ozaenae, Proteus morganii, P. retgeri and P. mirabilis could be isolated from cheese samples in varying percentages ranging from 2.86 % to 37.14%. Both salmonella and Escherichia coli failed to be detected. Correlation coefficent were estimated between acidity %, salt content on one side and enterobacteriaceae and coliform content on the other side. A negative correlation was existed between coliform count and Enerobacteriaceae count with both acidity % and sodium chloride content. The sanitary and economic significance of the isolated organisms were disscused. suggestive control measures for improving the quality of the products are given.