الفهرس 
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Abstract
A total of 140 random samples of Milk, Kareish cheese, Domiati cheese and yoghurt (35 samples of each) were collected from street vendors and different supermarkets in Port said and Ismailia City and subjected to sensory, chemical and microbiological evaluation (Total Enterobacteriacaea count, Total Coliform count, Total Yeasts and Mold count, Total Staphylococcal count, Isolation and identification of Staphylococcus aureus and Salmonella).
The results can be summarized as following:-
7.1.Sensory:-
Quality scorecard for sensory evaluation which determined by comparing the characteristics of each product with their accepted standard of perfection.
7.2.Chemically:-
7.2.1. Fat%:
The mean values of Fat% in milk, kariesh cheese, Domiatti cheese and yoghurt were 2.76 ± 0.07, 4.84+0.17, 4.3+0.17 and 1.74+0.13, respectively.
7.2.2. Titratable acidity:
The mean values of Titrable acidity in milk, kariesh cheese, Domiatti cheese and yoghurt were 0.38+0.02, 0.61+ 0.04, 0.45+0.02 and 0.75+0.03, respectively.
7.2.3. Moisture content:
The mean values of Moisture content in kariesh cheese, Domiatti cheese and yoghurt were 6.47+0.7, 1.8+0.13 and 7.22+0.84, respectively.
7.3.Microbiologically:-
7.3.1.Staphylococcus aureus
The incidence of Staph. aureus in milk , kariesh cheese, Domiatti cheese and yoghurt was 100%, 91.43%, 100% and 0% , respectively.
The mean values of total Staph. aureus count in milk, kariesh cheese and Domiatti cheese were 6.37±0.15, 3.94± 0.25 and 5.35± 0.1 (Log10) cfu/g. respectively.
While incidence of Staphylococcus aureus in milk, kareish cheese and Domiati cheese were 20%, 25% and 20%, respectively.
7.3.2.Salmonella:
Salmonella not detected in any sample of each product.
7.3.3.Enterobacteriaceae:
The incidence of Enterobacteriacaea in milk, kareish cheese, Domiati cheese and yoghurt was 100%, 80%, 71.43% and 68.57%, respectively.
The mean values of total Enterobacteriacaea count in milk, kareish cheese, Domiati cheese and yoghurt were 7.91±0.27, 4.35±0.36, 4.1±0.37 and 3.2±0.4 Logarithmic (Log10) cfu/g, respectively.
7.3.4.Coliform:
The incidence of Coliform in milk, kariesh cheese, Domiati cheese and yoghurt was 97.14%, 85.71%, 65.71% and 77.15% respectively.
The mean values of total Coliform count in milk, kareish cheese, Domiati cheese and yoghurt were 7.65±0.35, 4.13±0.3, 3.82±0.48 and 2.7±0.36 (Log10) cfu/g, respectively.
7.3.5.Yeasts &mold:
The incidence of yeasts &mold in milk, kariesh cheese, Domiati cheese and yoghurt was 100%, 100%, 100% and 74.29% respectively.
The mean values of yeast &mould count in milk, kareish cheese, Domiati cheese and yoghurt were 3.26± 0.09, 5.01±0.07, 4.5±0.08 and 2.48±0.29 (Log10) cfu/g. respectively.
from the previous results the high count of isolated microorganisms was expected due to unhygienic condition during processing, handling, storage, transportation and distribution.