الفهرس 
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Abstract
ABSTRACT
Eighty five samples of Rice pudding, Mehallabia and Gateau (25 of each) and cream cake with fruit (ten samples) were randomly collected from dairy shops, supermarkets and confectionaries at Cairo governorate, Egypt. Collected samples were subjected to microbiological and chemical evaluation. Result of microbiological evaluation showed that contamination of the examined samples with high counts of aerobic mesophilic microorganisms, coliform, staphylococci, yeast and mold. E. coli was isolated from 4%, 8% and 8% of Rice with milk , Mehallabia and Jatooh samples, respectively. On the other hand, chemical evaluation that aimed to investigate the presence of inhibitory substances by using HPLC and fatty acids profile were assessed by using gas chromatography in cream cake samples. The result revealed that the sorbic acid and benzoic acid could not be detected in any of examined cream cake samples. Fatty acids profile result showed that the mean values of saturated fatty acids (SFA) were 80.54±1.50. Lauric acid (C12:0) was the most abundant (SFA) in the examined cream cake samples. The mean values of monounsaturated fatty acids (Palmitoleic acid and Oleic acid) and polyunsaturated fatty acids were 15.71%±2.42% and 6.51%± 0.60%, respectively. All cream cake samples contained trans fatty acid (Vaccenic acid) in percentage of 0.58%± 0.05%. In conclusion, this study highlight that most of examined samples of Rice with milk, mehallabia, Jatooh and cream cake exposed for sale in Cairo governorates are of inferior quality and were not in conformity with the standard specifications of the Egyptian Organization for Standardization (E.S. 4037/2020). The neglected sanitary manufacturing practice adopted during production, handling, distribution and storage. Rendering them unfit for human consumption through retarding their nutritive value and producing toxins.
Key words : Dairy confectionaries, S. aureus, E. coli, Yeast, Mould, benzoic acid , sorbic acid , Saturated fatty acid and Trans fatty acid.