الفهرس 
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Abstract
Two handred random samples of milk, cream, yoghurt,
Kareish cheese and Damietta cheese (fourty each) were
collected from different localities in Mansoura city,
and examined for the incidence of enterococci. The
titratable acidity of collected samples as well as the
salt content of Kareish and Damietta cheeses were
determined.
The mean titratable acidity in examined milk
samples was 0.08, in cream 0.18, in yoghurt 0.77, in
Kareish cheese 0.63 and in Damietta cheese 0.94.
The mean salt content in Kareish and Damietta
cheeses was 9.08 and 10.29 respectively.
Kanamycin Aesculin Azide agar (K.A.A.) proved to
be highely effective selective media for enterococci.
Relationship between enterococci content and
acidity % was existed in milk and Damietta cheese, also
significant correlation proved to be present between
sal t % and enterococci count in Kareish and Damietta
cheeses.
Strept. faecalis var. faecalis was present in 70%,
88.57%,62.96%,95% and 77.14% of milk, cream, yoghurt,
kareish cheese and Damietta cheese samples respectively.
Strept. faecalis var. liquefaciens was detected in
30%, 31.42%, 18.51%, 37.5% and 22.85% of milk, cream,
yoghurt, kareish cheese and Damietta cheese samples
respectively.
Strept. faecalis var , zymogenes appeared in 5%,
28.57%, 11.11% and 12.5% of milk, cream, yoghurt and
Kareish cheese samples respectively.
Strept. faecium was present in 60%, 60%, 96.29%,
70% and 74.28% of milk, cream, yoghurt, Kareish cheese
and Damietta cheese samples respectively.
Strept. durans could be isolated from 42.5%,
11.42%, 3.7%, 10% and 34.28% of milk, cream, yoghurt,
Kareish cheese and Damietta cheese samples respectively.
Strept. bovis proved to be present in 30%, 11. 42%
and 7.4% of milk, cream and yoghurt samples respectively.
Out of 833 enterococci isolated strains 127 (15.2%)
produce deoxyribonuclease with incidence percentages of
17.3%, 12.5%, 16.4%, 14.5% and 15.6% in milk, cream,
yoghurt, Kareish cheese and Damietta cheese respectively.
The sanitary and public health significance of
enterococci as well as control measures for production
of milk and milk products are discussed.