الفهرس 
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Abstract
One hundred and fifty fermented milk samples were examined, fifty samples from each of the three popular fermented milk preducts in Upper Egypt (Zebadi, Laben raib and Kishk) were examined chemically and bacteriologically, The samples were collected from shops, street vendors, samll dairles and from rich and poor farmers from different villages in Assiut and Souhag represanting the Upper Egypt.
1- Zabadi (yoghurt)
The mean pH calue was 4.24 + 0.38897 with a titratable acidity of 1.14 + 0.024159. The total solids, fat content, protein and chloride percentages were 12.97 + 0.30173, 3.16 + 0.14963, 4.67 + 0.12296 & 0.115 + 0.0043221 respectively. The microbial study revealed that the mean total colony count. was 61×10 12 and 67% of examined samples of zabadi proved to be contaminated with coliforms with a titre of 10 -1 - 10 -6 and a mean value of 10-2.21.
Beta haemolytic streptococci could be isolated from 4 out of fifty samples examined with a percentage of 7%.
2- Laben Raib
The mean pH value was 4.3 + 0.0095 with a titratable acidity of 1.43 + 0.0616 and the total solids, fat content, protein and chloride percentages, were 14.47 + 0.48929, 2.265 + 0.18155, 6.14 + 0.27604 and 0.715 + 0.11597 respectively.