الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
A total of 200 samples of raw bovine milk, Kareish cheese, Damietta cheese, and plain yoghurt (50 of each) were collected from different dairy shops and markets in Zagazig City, Sharkia Governorate, Egypt. It’s evident from the obtained results that, 66%, 24%, 28% and 40% of the examined raw milk, yoghurt, soft cheese and kariesh cheese and were contaminated with S. aureus, respectively, with an overall prevalence of 39.5%. Also, the prevalence of P. aeruginosa in the examined samples was 45(22.5%); it was isolated from 24(48%) of raw milk samples, 8(16%) of yoghurt, 9(18%) of soft cheese and 4(8%) of kareish cheese. S. aromaticum EO in concentrations of 0.1% and 0.01% revealed inhibition zones of diameter 20.50 ±1.74 mm and 13.50 ±0.27 mm, respectively against S. aureus, while, they were 17± 1.97 and 11±0.43 mm, respectively against P. aeruginosa. N. sativa EO 1% and 0.5% inhibited the growth of S. aureus with inhibition zones diameters of 17.33 ±3.57 mm and 15.50 ± 2.41 mm respectively, while, the mean inhibition zones diameters were 18.3 ± 0.79 mm and 13.5±1.87 mm, respectively against P. aeruginosa. Fresh soft cheese was prepared in the laboratory and it’s evident from the sensory evaluation that the Panelists recommended the appearance, odor, taste and texture of soft cheese treated with Nisin 12.5 ppm with an overall acceptability of 8.1±0.12 more than S. aromaticum EO(0.01%, 0.1%) and N. sativa (0.50%, 1%). The antibacterial effect of S. aromaticum EO (0.01%, 0.1%), N. sativa EO (0.50%, 1%) and Nisin (10 ppm, 12.5 ppm) against S. aureus and P. aeruginosa in laboratory manufactured soft cheese during storage up to thirty days revealed that they have antibacterial effects and act as good preservatives to extend the shelf life of soft cheese.