الفهرس 
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Abstract
The importance of milk and its products to humans led to attention to examination and make sure it is free of microbes, including yeasts and molds that lead to the corruption of the product or cause the injury of the consumer with different diseases.
This study was conducted on 125 random samples of milk and dairy products, including fluid raw milk, kariesh cheese, Romano cheese, and flavoredandplainyoghurt samples (25 each) collected from different regions in Beni-Suef city, Egypt. All samples were examined for the presence of molds and yeasts. Roman cheese samples were also tested for the presence of aflatoxin M1. Results showed that:
1- The mean values of yeasts and molds in milk samples were6.22Χ102 ± 3.62 Χ102and 2.23Χ102±9.3Χ101, respectively and the highest frequency distribution was at <10.
2- The mean values of yeasts and molds in kareishcheese samples were 3.23 Χ106 ± 2.02 Χ106 and 1.07 Χ106±7.20Χ105respectively and the highest frequency distribution was at <10.
3- The mean values of yeasts and molds in Romano cheese samples were 14±7.21and 4.8±1.54 respectivelyand the highest frequency distribution was at <10.
4- The mean values of molds in flavored yoghurt samples were 2.4±0.87 and the highest frequency distribution was at <10.
5- Yeasts and molds were detected in 32% and 36.8% in the total examined samples respectively.
6- The most predominant yeasts isolates wereCandida pseudotropicalis ,Rhodotorula species, Candida species, Torulopsis (candida) glabrataand Cryptococcus neoformans.
7- The most predominant molds isolates wereMucor spp. , Aspergillusflavus ,Aspergillusniger, Aspergillusfumigatus ,Absidia spp. , Penicillium spp. , Geotrachumcandidum , Cladosporium spp. , Phoma spp. andFusarium spp.
8-All the examined Romano cheese samples were free from aflatoxin M1 calibrated by fluorometer.
9-Candida species was the most predominant yeast species which present in the milk, Kareish and Romano cheese in percentages of 36, 48 and 12%, respectively.
10-Candida pseudotropicaliswas isolated from the examined milk and Romano cheese samples in percentages of 24 and 4% respectively.
11-Rhodotorula species was the only isolated from the milk samples in a percentage of 4%.
12-Torulopsis(candida) glabrata was isolated from the examined milk, Kareish and Romano cheese samples in percentages of 4 and 12 and 8%, respectively.
13-Cryptococcus neoformanswas the only isolated species from Kareish cheese samples in a percentage of 2%.
14-Aspergillusniger was the most predominant molds species which present in the milk, Kareish and Romano cheese in percentages of 12,28 and 8%, respectively.
15-Aspergillusflavuswas isolated from the examined milk,Kareish,Romano cheese and flavored yoghurt samples in percentages of 8,24,4 and 8%,respectively.
16-Mucor spp. was isolated from the examined milk andRomano cheese samples in a percentage of 8% for both of them.
17-Aspergillusfumigatuswas isolated from the examined milk andRomano cheese samples in percentages of 4 and 8%, respectively.
18-Absidia spp. was isolated from the examined KareishandRomano cheese samples in percentages of 8 and 4%, respectively.
19-Penicillium spp. was only isolated from the examined flavored yoghurt samples in a percentage of 4%.
20-Geotrachum candidumwas isolated from the examined milk and flavored yoghurt samples in percentages of 24and 4%, respectively.
21-Cladosporium spp. ,Phoma spp. and Fusariumspp.were isolated from the examined milk samples in a percentage of 4%.
The significance and public health significance of the isolated organisms as well as suggestive control measures for improving the criteria and sanitary conditions of dairy products were discussed.
Summary
The importance of milk and its products to humans led to attention to examination and make sure it is free of microbes, including yeasts and molds that lead to the corruption of the product or cause the injury of the consumer with different diseases.
This study was conducted on 125 random samples of milk and dairy products, including fluid raw milk, kariesh cheese, Romano cheese, and flavoredandplainyoghurt samples (25 each) collected from different regions in Beni-Suef city, Egypt. All samples were examined for the presence of molds and yeasts. Roman cheese samples were also tested for the presence of aflatoxin M1. Results showed that:
1- The mean values of yeasts and molds in milk samples were6.22Χ102 ± 3.62 Χ102and 2.23Χ102±9.3Χ101, respectively and the highest frequency distribution was at <10.
2- The mean values of yeasts and molds in kareishcheese samples were 3.23 Χ106 ± 2.02 Χ106 and 1.07 Χ106±7.20Χ105respectively and the highest frequency distribution was at <10.
3- The mean values of yeasts and molds in Romano cheese samples were 14±7.21and 4.8±1.54 respectivelyand the highest frequency distribution was at <10.
4- The mean values of molds in flavored yoghurt samples were 2.4±0.87 and the highest frequency distribution was at <10.
5- Yeasts and molds were detected in 32% and 36.8% in the total examined samples respectively.
6- The most predominant yeasts isolates wereCandida pseudotropicalis ,Rhodotorula species, Candida species, Torulopsis (candida) glabrataand Cryptococcus neoformans.
7- The most predominant molds isolates wereMucor spp. , Aspergillusflavus ,Aspergillusniger, Aspergillusfumigatus ,Absidia spp. , Penicillium spp. , Geotrachumcandidum , Cladosporium spp. , Phoma spp. andFusarium spp.
8-All the examined Romano cheese samples were free from aflatoxin M1 calibrated by fluorometer.
9-Candida species was the most predominant yeast species which present in the milk, Kareish and Romano cheese in percentages of 36, 48 and 12%, respectively.
10-Candida pseudotropicaliswas isolated from the examined milk and Romano cheese samples in percentages of 24 and 4% respectively.
11-Rhodotorula species was the only isolated from the milk samples in a percentage of 4%.
12-Torulopsis(candida) glabrata was isolated from the examined milk, Kareish and Romano cheese samples in percentages of 4 and 12 and 8%, respectively.
13-Cryptococcus neoformanswas the only isolated species from Kareish cheese samples in a percentage of 2%.
14-Aspergillusniger was the most predominant molds species which present in the milk, Kareish and Romano cheese in percentages of 12,28 and 8%, respectively.
15-Aspergillusflavuswas isolated from the examined milk,Kareish,Romano cheese and flavored yoghurt samples in percentages of 8,24,4 and 8%,respectively.
16-Mucor spp. was isolated from the examined milk andRomano cheese samples in a percentage of 8% for both of them.
17-Aspergillusfumigatuswas isolated from the examined milk andRomano cheese samples in percentages of 4 and 8%, respectively.
18-Absidia spp. was isolated from the examined KareishandRomano cheese samples in percentages of 8 and 4%, respectively.
19-Penicillium spp. was only isolated from the examined flavored yoghurt samples in a percentage of 4%.
20-Geotrachum candidumwas isolated from the examined milk and flavored yoghurt samples in percentages of 24and 4%, respectively.
21-Cladosporium spp. ,Phoma spp. and Fusariumspp.were isolated from the examined milk samples in a percentage of 4%.
The significance and public health significance of the isolated organisms as well as suggestive control measures for improving the criteria and sanitary conditions of dairy products were discussed.