الفهرس 
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Abstract
A total of sixty commercial small scale Labneh samples were randomly collected from supermarkets and dairy shops from different localities at Port-said governorate, Egypt. All samples were analyzed chemically for titratable acidity%, salt% (sodium chloride%), total solids%, fat% and moisture% and for presence of H₂O₂ and formalin as a preservatives and starch and gelatine as a thickners; and were evaluated microbiologically for total aerobic mesophilic bacterial count, total Psychrotrophic bacterial count, total Coliform count, E.coli count, total Yeast count and total mould count with detection of presence of salmonella spp. The results of chemical examination revealed that the mean values were 1.93±0.08%, 2.15±0.34%, 32.21 ± 0.56 %, 16.93±0.61 % and 67.78±0.56 % for titratable acidity%, salt %, Total solids%, fat% and moisture%, respectively; and all samples were free from H₂O₂, formalin, starch and gelatine, while the results of microbiological examination showed that the mean values were 9.6x10⁶±1.7x10⁶cfu/gm, 5.7x10⁶±2.1x10⁶cfu/gm, 1.3x10⁴±2.2x10³cfu/gm, 3.2x10³± 3.8x10²cfu/gm, 6.5x10⁴± 2.05x10⁴ cfu/gm and 7.0x10³±1.91x10³cfu/gm, for total aerobic mesophilic bacterial count, total Psychrotrophic bacterial count, total Coliform count , E.coli count, total Yeast count and total mould count, respectively, while Salmonella spp couldn΄t be detected in all sample. The highest incidence of Yeasts isolated from examined Labneh samples was Candida tropicalis (51.43%) and the highest incidence of moulds isolated from examined Labneh samples was Mucor spp (34.88%).
from the previous results, we can concluded that there is a variation in the chemical composition between samples which can affect its acceptability by consumers, and the high levels of contamination by Coliform , E.coli, Psychrotrophic bacteria, Yeast and mould and high total bacterial counts giving an indicator of poor sanitary conditions during manufacturing, storage, handling and distribution of the Labneh, which cause rapid spoilage and
Summary
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deterioration of Labneh as well as puplic health hazards to consumers. Therefore, to improve the quality and acceptability of Egyptian Labneh and safeguard consumers from being infected, some recommendations must be followed as Standeredization for Egyptian Labneh, Provide ISO 22000 system to ensure safety of Labneh, Minimize contamination of the raw materials to control the pathogen levels in the final product, Using pure strains of starter cultures and Education of food handlers and encourage them to follow strict hygienic control measures during manufacturing, handling, transportation and storage and during sales.