الفهرس 
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Abstract
One hundred random samples 25 each of Domiati, Talaga, Kareish and Butter milk cheese were collected from different markets and retail shops in Beni-Suef city for chemical and microbiological examination.
Chemical criteria
The mean values in Domiati and Talaga cheese were 5.476± 0.389 and 2.928± 0.138 for Nacl and were 2.99± 0.30 and 0.78± 0.58 for titratable acidity respectively.
Microbiological criteria
The mean total colony count in Butter milk and Kareish cheese were 4.6X105 ±3.4X105 and 3.2X105 ± 1.8X105 respectively, while The mean Coliforms count in Domiati, Talaga,Kareish and Butter milk cheese were 5.1X102 ± 6X103 , 1.5X103 ± 6X102 3.01X103 ± 9.3X102 and 1.9X103± 6.9X102 respectively. On the other hand the mean Fecal Coliform and E.coli counts were 7.3X10 ± 4.4X10 , 2.80 ± 1.199 in Domiati, 1.42X102 ± 6.1X10 , 7.72 ± 5.99 in Talaga, 1.8X102 ± 8.5X10 , 3.04 ±1.32 in Kareish and in Butter milk cheese were 3.0X102 ± 1.2X102 and 4.4 ± 1.56 respectively.
Coliforms isolated from examined cheese samples (Domiati, Talaga,Kareish and Butter milk cheese) were E.coli 30.48%, 27.80%, 28.34%, 39.94%, Citrobacter freundii, 5.27%, 3.26%, 3.33%, .67% cit.amalontaicus, 4.45%, 6.32%, 3.67%, 2.88%, Cit. diversus 6.22% , 3.16%, 3.67%,2.88% ,Edward-siella tarda, 5.27%, 4.21%, 3.67%, 2.88% Ed. hashini 4.45%, 3.26%, 7.67%, 6.67%, Ed. ictaluri, 0%, 5.11% 6.33%, 5.33%, Enterobacter aerogenes 6.90%, 5.11%, 3.67%, 2.88%, Ent. cloacae, 4.45%, 5.11%, 6.9%, 7.97%, Klebsiella rhinoscleromatis, 5.27%, 3.05%, 3.33%, 2.67%, Kl. Pneumoniae 1.72%, 5.05%, 3.67%, 2.88%, Kl.ozaonea 4.45%, 5.05%, 5.33%, 5.33%, Kl. oxytoca 4.45%, 3.12%, 3.67%, 2.67%, Providencia alcalifaciens, 3.45%, 6.32%, 5.33%, 5.33%, Providencia stuartincus 45.45%, 3.26%, 3.67%, 2.88%, Serratia marcescens 5.27%, 6.60%, 3.33%, 2.57%. and Serratia funticola, 4.45%, 4.21%, 4.42% and 3.57%.
The mean value of Staph.aureus count was 3.8X104 ± 3.6X104 , 4.67X104 ± 3.11X104 , 6.6X103± 2.4X103 and 2.95X104 ± 2.16X104 in Domiati, Talaga , Kareish and Butter milk cheese respectively while the Enterococci count was 2.1X103 ±1.32X103 8.14X103 ± 6.04X103 1.75X103 ± 8.7X102 and 2.14X103± 1.31X103 respectively.
The mean values of Yeast and mould counts were 1.21X103± 3.6X102 in Domiati, 4.5X104± 2.8X104 in Talaga, 7.9X103± 3.8X103 in Kareish and 2.03X105 ±1.23X105 in Butter milk cheese respectively.
The incidence of Yersinia enterocolitica isolated from Domiati, Talaga , Kareish and Butter milk cheese was 32%, 20%, 28% and 3% respectively.
Results also indicated that neither E.coliO157 nor Arcobacter could be detected in any of the examined cheese samples.
The significance and public health importance of the isolated organisms as well as suggestive control measures for improving the criteria and sanitary conditions of cheeses were discussed.