الفهرس 
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Abstract
One hundred and fifty samples of table butter, cooking butter, kareish, Damietta, Ras and processed cheese (25 of each) were collected from street-vendors, groceries, and supermarkets from different localities at Alexandria Governorates. The samples obtained as sold to the public and transferred as soon as possible to laboratory to be examined.
7.1. Compositional quality evaluation of examined dairy products:
7.1.1. Acidity percent:
The mean values of acidity percent in examined table, cooking butter, kareish, Damietta, Ras and processed cheese samples were 0.03 ± 0.001, 0.23 ± 0.03, 1.95 ± 0.05, 1.93 ± 0.16, 1.02 ± 0.07 and 0.89 ± 0.06, respectively.
The results revealed that 100 and 52% of examined table butter and cooking butter samples were complied with Egyptian Standards, respectively.
7.1.2. Salt content:
The mean values of salt content in examined table, cooking butter, kareis, Damietta, Ras and processed cheese samples were 0.13 ± 0.02, 0.62 ± 0.04, 4.45 ± 0.34, 5.54 ± 0.16, 5.36 ± 0.03 and 1.65 ± 0.12, respectively.
All examined table, cooking butter, Damietta and processed cheese samples were complied with Egyptian Standards.
7.2. Mycological evaluation of examined dairy products:
7.2.1. Yeast count:
The mean values of yeast count in table, cooking butter, kareish, Damietta, Ras and processed cheese samples were 4.76 × 103 ± 0.91 × 103, 3.58 × 105 ± 0.80 × 105, 5.65 × 106 ± 0.69 × 106, 1.78 × 105 ± 0.57 × 105, 1.75 × 105 ± 0.55 ×105 and 9.7 × 103 cfu/g, respectively.
The obtained results revealed that 36, 84, 96, 64, 60 and 4% of examined table, cooking butter, kareish, Damietta, Ras and processed cheese samples were not complied with Egyptian Standards, respectively.
7.2.2. Isolated yeasts from the examined dairy products:
The isolated yeasts from examined table, cooking butter, kareish, Damietta and Ras cheese samples could be identified as Candida albicans (26.31, 4.17, 10.20, 12.12 and 3.85 %), Candida parapsillosis (10.53, 8.33, 6.12, 15.16 and 7.69%), Candida rugosa (0, 0, 2.04, 3.03 and 7.69%), Candida tropicalis (15.79, 4.17, 8.17, 12.12 and 15.38%), Cryptococcus neoformans (0, 2.08, 4.08, 6.06 and 3.85%), Debaryozyma hansenii (5.26, 8.33, 6.12, 9.09 and 19.23%), Geotrichum candidum (0, 14.58, 22.45, 0 and 0%), Issatchenkia orientalis (10.53, 2.08, 6.12, 12.12 and 15.38%), Kluyveromyces marxianus (10.53, 6.25, 4.08, 6.06 and 3.85%), Pichia fermentans (5.26, 6.25, 6.12, 6.06 and 15.38%), Rhodotorula glabrata (0, 12.5,0, 0 and 0%), Rhodotorula glutinis (0, 0, 6.12, 0 and 3.85%), Rhodotorula rubra (0, 4.17, 8.17, 9.09 and 0%), Saccharomyces cerevisiae ( 0, 4.17, 0, 0 and 3.85%), Trichosporon asahii (0, 0, 8.17, 0 and 0 %), Trichosporon mucoides ( 0, 10.42, 2.04, 6.06 and 0%) and Yarrowia lipolytica (15.79, 12.5, 0, 3.03 and 0%), respectively.
All examined processed cheese samples were negative for yeast growth except one sample showed growth of black ”yeast-like” fungi could be identified Exophila jeanselmei.
7.2.3. Mould count:
The mean values of moulds count in examined table, cooking butter, kareish, Damietta, Ras and processed cheese samples were 3.05 × 102 ± 0.46 × 102, 5.50 × 104 ± 1.43 × 104, 2.75 × 105 ± 0.55 × 105, 4.69 × 104 ± 1.04 × 104, 2.68 × 104 ± 0.51 × 104 and 6.36 × 102 ± 1.08 × 102 cfu/g, respectively.
The obtained results revealed that 76, 88, 60, 60, 76 and 88% of examined table, cooking butter, kareish, Damietta, Ras and processed cheese samples were not complied with Egyptian Standards, respectively.
7.2.4. Isolated moulds from the examined dairy products:
The isolated moulds from examined table, cooking butter, kareish, Damietta, Ras and processed cheese samples could be identified as Absidia corymbifera (0, 0, 0, 0, 0 and 3.45%), Alternaria alternaria (0, 1.75, 9.09, 0, 0 and 3.45%), Aspergillus candidus (0, 1.75, 0, 0, 11.11 and 3.45%), A. flavus (0, 5.26, 0, 0, 2.78 and 3.45%), A. fumigatus (4.55, 1.75, 0, 0, 0 and 3.45%), A. niger (2.27, 7.02, 11.36, 5.88, 0 and 6.90%), A. ochraceus (4.55, 8.78, 0, 0, 0 and 3.45%), A. terreus (2.27, 0, 0, 2.94, 0 and 3.45%), A. versicolor (15.90, 1.75, 0, 17.65, 11.11 and 10.34%), Chaetamium spp.(0, 0, 0, 0, 0 and 6.90%), Cladosporium ssp. (9.09,15.80, 6.82, 8.82, 11.11 and 10.34%), Mucor (0, 1.75, 9.09, 0, 0 and 3.45%), Paecilomyces lilacinus (4.55, 0, 0, 5.88, 0 and 0%), Paecilomyces variotii (9.09, 8.78, 0, 5.88, 0 and 3.45%), Penicillium spp. (38.64, 22.81, 40.90, 41.18, 52.78 and 24.13%), Rhizopus (0, 1.75,0, 0, 0 and 0%), Stachybotrys chartarum (0, 0, 0, 0, 0 and 3.45%), Trichoderma spp. (9.09, 19.30, 22.73, 8.82, 11.11 and 10.34%) and Ulocladium chartarum (0, 1.75, 0, 2.94, 0 and 0%), respectively.
7.3. Determination of aflatoxin residues in the examined pooled dairy products samples:
The results showed that all examined table butter, cooking butter and processed cheese groups were free from aflatoxins, one group out of three groups of examined kareish cheese were contaminated with aflatoxins with concentration of 5 ppb, two groups out of three groups of examined Damietta cheese were contaminated with aflatoxins with concentration of 5 ppb for each one, while all four groups of Ras cheese were contaminated with aflatoxins with range between 2 and 7 ppb, the highest concentration were detected in negative group of Ras cheese.