الفهرس 
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Abstract
Artisanal dairy products are widely consumed and contributed to the Egyptian culture. They do not receive any heat treatment and could be contaminated during manufacturing ,handling and distribution. So, to assess safety and detect the public health hazard of these products, ninety samples represented as (30 artisanal butter, kareish cheese and plain yoghurt) were collected randomly from street –vendors at Alexandria city Egypt.
7.1. Compositional quality evaluation of artisanal dairy products:
7.1.1. Artisanal butter:
The mean value of acidity percent, salt content and peroxide number were 0.35±0.02, 0.56 0.01 and 0.82 0.02, respectively.
All samples were not conformed with Egyptian standards (1008-4/2005 ) for Acidity percent and peroxide number, but all samples were conformed with these standards for salt content .
7.1.2. Kareish cheese:
The mean values of acidity percent and salt content were 1.10 0.06 and 4.13 0.23, respectively.
7.1.3. Plain Yoghurt:
The mean value of acidity percent was 0.87 0.03 and all examined plain yoghurt samples were conformed with Egyptian standards( 8042/2016 ).
7.2. Microbiological evaluation of artisanal dairy products:
7.2.1. Artisanal Butter:
The incidences of Coliforms, Staphylococcus aureus and mould in examined artisanal cooking butter samples were 83.33,76.66 and 63.33 , respectively.
The respective mean values of Coliforms, Staphylococcus aureus and mould counts were 1.17×1032.63×102,1.04×1032.06 ×102 and 5.21×102 1.09×102.
83.33 %,76. 66% and 63.33% of examined samples for Coliforms, Staphylococcus aureus and mould counts were exceeded the permissible limits stipulated by Egyptian standards(1008-4/2005), respectively.
Coliform isolates were belonged to Citrobacter freundii 3 (7.89%) Enterobacter aerogenes 8 (21.06 %), Enterobacter cloacae 6 (15.79%), Enterobacter liquefaciens 4 (10.52 % ), Escherichia coli 8 (21.06%), klebsiella pneumonia 6 (15.79 %) and klebsiella oxytoca 3 (7.89 % ).
Mould isolates were belonged to Aspergillus niger 5 (16.67%), Aspergillus fumigatus 4(13.33%), Aspergillus flavus 5(16.67%), Geotrichum candidum 7 (23.33 %), Mucor Spp 1 ( 3.33 % ) and penicillium Spp 8 ( 26.67 % ).
7.2.2. Kareish cheese:
Coliforms, Staphylococcus aureus and mould counts were detected in 93.33,70 and 83.33 of examined Kareish samples, respectively.
The mean values of Coliforms, Staphylococcus aureus and moulds count were 8.82×1041.16×103, 3.25×1034.54×102 and 1.19×1042.47 102, respectively.
93.33, 70 and 83.33 % of examined kareish cheese samples were failed to conform with Egyptian standards(1008-4/2005) for Coliforms, Staphylococcus aureus and mould counts, respectively .
The frequency distribution of Coliform isolates was citrobacter freundii 2 (4.77 %), Citrobacter diversus 5 (11.90%), citrobacter amalonaticus 1 (2.38 %), Edwaldsiella tarda 2 (4.77%), Edwardsiella hashini 3 (7.14%), Edwardsiella ictaluri 2 (4.77%), Enterobacter aerogenes 7 (16.66%), Enterobacter cloacae 8 (19.04 %), Escherichia coli 9 (21.43 %) and klebsiella pneumonia 3 (7.14 % ) .
Mould isolates were belonged to Aspergillus flavus 4 (11.11%), Aspergillus fumigatus 2 (5.56%), Aspergillus niger 8 (22.22%), Geotrichum candadum 6 (16.67 % ), Mucor spp 5 (13.88 %), penicillium Spp 9 (25%) and Rhizopus Spp 2 (5.56 % ) .
7.2.3. Plain Yoghurt:
Coliforms, Staphylococcus aureus and mould were detected in 80,73.33 and 93.33% of examined plain yoghurt samples, respectively.
The mean values of Coliforms, Staphylococcus aureus and mould were 3.71×103 1.17 ×103 , 1.41 ×103 3.79 ×102 and 9.51× 102 1.58 ×103.
80 , 73.33 and 93.33% of examined plain yoghurt samples were failed to conform with Egyptian standards (8042/2016) for of Coliforms and Staphylococcus aureus and mould counts, respectively.
The frequency distribution of Coliform isolates was Citrobacter freundii 3 (7.5%), Citrobacter diversus 2 (5%), Edwardsiella ictaluri 2 (5%), enterobacter aerogenes 3(7.5%), Enterobscter cloacae 2(5%) , Enterobacter sakazakii 4 (10% ), Escherichia coli 8 (20 %), Klebsiella rhinoscleromatis 2 (5%), klebsiella pneumonia 11 (27.5%) and klebsiella oxytoca 3 ( 7.5 % ).
Mould isolates belong to Alternaria alternaria 8 (16%), Aspergillus flavus 6 (12 %), Aspergillus fumigatus 9 (18%), Aspergillus niger 7 (14%), cladosporum herbarum 5 (10%), mucor Spp 4 (8 %), penicillium Spp 8 (16 %) and rhizopus spp 3 (6 %).