الفهرس 
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Abstract
In this search, we study the effect of using some natural materials (black cumin, black peppers, cumin, clove, cinnamon, mastiche, cardamom, Propolis, and Miswak) as preservatives for milk and some dairy products (butter, Kareish cheese, and yoghurt) instead of chemical preservatives which used now on great scale in field of dairy industry and in the same time, caused many diseases for customers. All materials under study were prepared by boiling of 10% (w/v) of each material product in water for one hour then left to sedimentation. The clear fractions were used for testing the antimicrobial activity for them. Results showed that all natural materials which used in this thesis were effective as preservatives for milk and some dairy products especially Propolis and Miswak at concentrations 0.5, and 1.0% and also play a good real in organolyptic properties and prolonging the storage period up to 15 days for milk, Kareishe cheese, and yoghurt, and up to 60 days for butter and (R+(B5(R@(BC. The two best materials used in this study (propolis and miswak) were used as preservatives for raw milk and showed a good results in keeping quality up to 32 hours at (R+(B5(R@(BC in refrigerator.