الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
This study involved an attempt to study the chemi cal, and the microbiological quality of pasteurized and sterilized milk as well as yoghurt and soft cheese avai lable in the local market, it also carries out an investigation into the changes that took place in their keeping quality when stored under different temperature conditions. This study was carried out on 130 samples of locally fresh manufactured brands of dairy products including 20 samples of fresh pasteurized milk manufac tured by Siclam, 40 samples of fresh sterilized milk manufactured by Dolce, Gohaina, Dallah, Milky land, 52 samples of fresh yoghurt manufactured by Dallah, Nestle Milky land and Sic lam, 18 samples of freshly manufactu red” Sic lam” soft cheese. Chemical analysis include protein, fat, total solids and acidity, microbial analysis include total bacterial count and coliform count. The results of the present study revealed the fol lowing : * - Pasteurized milk: The total solid and protein values after 4 days storage. decreased slightly from the original values 10 and 3.58 to 9.91 and 3.4 respectively at SOC,and the milk spoiled after 2 days storage at 2SoC.