الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
 |  | from | 76 |  |  |
| | | from | 76 | | |
Abstract
One hundred random samples of raw milk were collected from dairy farms at different localities in Alexandria Goernorate and examined for their ‘eeping quality, psyclirotrophic count and thermoduric psychrotrophic count y two methods; standard plate count method (SM) at 7 °C for 10 days and apid method (RM) at 21 °C for 25 hours.
I. Keeping quality tests:
I. Titratable acidity percent:
Acidity percent in the examined raw milk samples ranged from 0.08 to 18(mean0.135 ± 0.002).
2. pH value:
The mean pH value was 6.47 ± 0.02 (ranged from 5.95 to 6.90).
3. Methylene blue reduction test (MBRT):
Ninety percent of samples proved to be good, 8 % belonged to fair grade and 2% were considered bad.
iii. Bacteriological examination:
I. Psycbrotrophic count:
The average psychrotrophic count per ml raw milk sample was 30.78 : 106 ± 1.62 x 106 and 38.49 x 106 ± 1.89 x 106 using SM and RM, espective1y.
Isolated psychrotrophs were identified as Bacillus cereus (11.43 %), B. drculans (10.00%), B. megaterium (4.29%), Citrobacterfreundii (8.57%), Enterobacter aero genes (5.71 %), Enterobacter cloacae (2.86 %), Esclzerichia.