الفهرس 
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Abstract
One hundred samples of fresh and pickled kareish cheese (50 each) were collected from markets in Assiut province.
The samples were subjected to physical, chemical and bacteriological examinations.
The physical characteristics of examined samples showed presence of holeyness of varying shape and size in 96% of fresh cheese, while such defect could be observed in 56% of pickled cheese. Bitter taste could be detected in 10% of fresh cheese and in 22% of pickled cheese, while putrefactive odour was found in 2% of fresh and pickled cheese.
The gross chemical constituents including moisture, total solids, fat, proteins and ash contents as well as determination of sodium chloride and titratable activity were investigated.