الفهرس 
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Abstract
Random samples of raw milk (n = 100), 40 from dairy farm, 30
from dairy shops and 30 from street vendors were collected from
different localities in Alexandria and Behera governorate. All samples
were examined for:
1. Keeping quality:
• Acidity percent. Mean values of acidity percent for milk
samples obtained from dairy farm, dairy shops and street
vendors were 0.125 ± 0.004, 0.138 ± 0.004 and 0.128 ± 0.004,
respectivelt
• Methylene blue reduction test. There were 14, 11 and 3.
samples, obtained from dairy farm, dairy shops and street
vendors, of grade I, respectively, while 20, 17 and 23 samples
had grade II, respectively. Also, 6, 2 and 4 samples had grade III,
respectively.
• Dirt test. Dairy farm milk samples could be classified into 22
(55%) grade I, 10 (25%) grade II and 8 (20%) grade III. Dairy
shop milk samples could be classified into 16 (53 33%) of grade
I, 9 (30%) of grade II and 5 (16.67%) of grade III. Street vendors
*
milk samples could be classified into 18 (60%) of grade I, 9
(30%) of grade II and 3 (10%) of grade III.
2. Detection of adulteration:
• Fat content. The mean values of fat percent in milk samples
were 4.55 ± 0.15 for dairy farm, 4.67 ± 0.16 for dairy shops and
4.43 ± 0.17 for street vendors.