الفهرس 
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Abstract
A total of 100 samples 20 each of kariesh cheese , Mish cheese , soft cheese (Baramely and Domiati cheese) and hard cheese (Ras cheese) were collected from super markets,groceries and (street vendor) from different localities at Port said and Ismailia governorates The collected samples were obtained as sold to the public and taken aseptically to the laboratory. All samples were subjected to mycological and chemical examinations.The results can be summarized as follows: ।. Chemical examination:A. Kariesh cheese: The minimum, maximum and mean values of acidity percent of examined Kariesh cheese samples were 0.11%, 0.9% and 0.357±0.047 respectively. While sodium chloride percent ranged from 3.14%, 6.92 % with the mean value 5.08± 0.12. Detection of formalin in examined kariesh cheese samples found 5% of samples had added formalin as preservative and one sample which positive formalin appear mould and yeast growth. B. Mish cheese: The minimum, maximum and mean values of acidity percent of examined Mish cheese samples were 0.18%, 1.44 %and 0.738 ± 0.076 respectively. While sodium chloride percent ranged from 5.07%, 9.43 % with the mean value 6.91± 0.19. 15% of examined Mish cheese samples detected formalin in its content and one sample which positive formalin appear mould and yeast growth. C. Baramely cheese: The minimum, maximum and mean values of acidity percent of examined Baramely cheese samples were 0.18%, 1.44% and 0.711±0.01 respectively. While sodium chloride percent ranged from 4.01 %, 6.17 % with the mean value 5.12 ± 0.18. 85% of examined Baramely cheese detected formalin in its content and 8 samples which positive formalin appear mould and yeast growth. D. Domiati cheese: The minimum, maximum and mean values of acidity percent of examined Domiati cheese samples were 0.18, 1.26 and 0.792 ±0.062 respectively. While sodium chloride percent ranged from 2.91%, 6.73 % with the mean value 4.92 ± 0.127 .30% of examined Domiati cheese detected formalin in its content and 2 samples which positive formalin appear mould and yeast growth. E. Ras cheese: The minimum, maximum and mean values of acidity percent of examined Ras cheese samples were 0.18 %, 1.44% and 0.747 ± 0.071 respectively. While sodium chloride percent ranged from 2.63 %, 5.97 % with the mean value 4.51±0.123. 15% of examined Ras cheese detected formalin in its content and 1 sample which positive formalin appear mould and yeast growth.।। . mycological examination: A.kariesh cheese: The minimum, maximum and mean values of mould counts in examined Kariesh cheese samples were 2x104 cfu/g, 3x107 cfu/g and 2.19x106±1.4x106 cfu/g, respectively. While the yeast count ranged between 5 x 104 cfu/g and 1.5 x107 cfu/g with mean value of 5x106 ±1.2 x106 cfu/g. Mould and yeast could be detected in 100% of examined Kariesh cheese samples. These results indicated that 1 (5%) of the examined Kariesh cheese samples within the permissible limit of mould > (10 /g) while 19 (95%) of examined samples failed to confirm to the Egyptian Standard(2005) .there were 1 (5%) of the examined Kariesh cheese samples within the permissible limit of yeast counts stipulated by the Egyptian Standards (2005) which was> (400/g), while 19 (95%) of examined samples were lied above the permissible limits of yeast counts stipulated by the Egyptian Standard (2005). B. Mish cheese: the minimum, maximum and mean values of mould counts in examined Mish cheese samples were 1 x 103 cfu/g , 2 x 106 cfu/g and 2 x 105 ±0.5 x 105 cfu/g, respectively while the yeast count ranged from1 x 10 3 cfu/g , 3 x 105 cfu/g with a mean value of 1.2 x 105 ± 5.3 x 104 cfu/g . Mould could be detected in 85% of examined Mish cheese while yeast in 40% of examined samples. These results indicated that 3 (15%) of examined Mish cheese samples within the permissible limit of mould (<10/g) while 17 (85%) of examined samples failed to conform with Egyptian Standard (2008). there were 12 (60%) of examined Mish cheese within permissible limit of yeast counts stipulated by the Egyptian standard (2008) which was (<102 /g ) while 8 (40%) of examined Mish cheese were lied above the permissible limits of yeast counts stipulated by the Egyptian Standard (2008). C. Baramely cheese (soft cheese): The minimum, maximum and mean values of mould counts in examined Baramely cheese were 1 x102 cfu/g , 2 x 106 cfu/g and 1 x 105± 1 x 104 cfu/g respectively. While the yeast count ranged between 2 x102 cfu/g and 2 x 106 cfu/g with mean value 2.6 x 105 ± 1.8 x 105 cfu/g. Mould could be detected mixed with yeast in 15% of the examined Baramely cheese while yeast only in 55 % of the examined samples. No detection of mould only. These results indicated that 11 (55%) of the examined Baramely cheese samples within permissible limit of mould (<10 /g) while 9 (45%) failed to confirm to the Egyptian Standard (2005) .there were 10 (50%) of examined Baramely cheese within permissible limit of yeast counts stipulated by EOS (2005) which was (<400 /g) and 10(50%) of examined Baramely cheese were lied above the permissible limits of yeast counts stipulated by the Egyptian Standard (2005). D. Domiati cheese (soft cheese): The minimum, maximum and mean values of mould counts in examined Damietta cheese were 1 x 102 cfu/g, 2 x 106 cfu/g and1 x 105 ± 1 x104 cfu/g, respectively. While the yeast counts ranged between 1 x 102 cfu/g, 3 x 103 cfu/g with mean value of 1 x 103 ± 1 x 102 cfu/g moulds detected in 80 % of examined Damietta cheese while yeast detected in 10% of examined samples. These results indicated that 4 (20%) of examined Damietta cheese samples within the permissible limit of mould counts(<10 /g) and 16 (80%) of examined samples failed to confirm the Egyptian Standard (2005). there were 19 (95%) of the examined Damietta cheese samples within the permissible limit of yeast counts stipulated by Egyptian Standard (2005) which was (<400 /g), while 1 (5%) of examined samples were lied above the permissible limits of yeast counts stipulated by Egyptian Standard (2005). E. Ras cheese (hard cheese): The minimum, maximum, and mean values of mould count in examined Roomy cheese samples were 1 x102 cfu/g, 1 x 105 cfu/g and 1 x 104 ± 5.1 x 103 cfu/g respectively while the yeast counts ranged between 3 x 102 cfu/g, 5 x 104 cfu/g and 1.3 x 104 ± 5.6 x 103 cfu/g. Mould could be detected in 85% of examined Ras cheese samples while yeast detected in 50% of examined samples. The results indicated that 3 (15%) of examined Ras cheese samples within the permissible limit of mould (<10 /g) while, 17 (85%) of examined samples failed to confirm with the Egyptian standards (2005). There were 10 (50%) of the examined Ras cheese samples within the permissible limit of yeast counts stipulated by the Egyptian Standard (2005) which was (<100 /g) and 10 (50%) of examined samples were lied above the permissible limits of yeast counts stipulated by the Egyptian Standard (2005).