الفهرس 
Introduction
Determination of Titratable acidityOnly 14 pages are availabe for public view
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Abstract
One hundred and fifty samples of fermented milks (yoghurt, Laben Rayed and Kishk) were collected at random (fifty each) from different supermarkets and groceries in Assiut City. Every sample was chemically and bacteriologically examined in order to determine its microbiological status.
1- Yoghurt:
The mean value of yitratable acidity % was 1.04 = 0.07. On the other hand, the bacteriological study of yoghurt samples revealed that coliforms, E. coli, Enterococci, psychrotrophes Staphyloccus aureus and anaerobes were detected in 70%, 22%, 68%, 0% and 0% of samples, respectively and the mean values of Enterococcus and psychrotrphic counts/ ml were 1.5×10 6, respectively.
II- Laban Rayed:
The mean values of titratable % was 1.36 = 0.10. Concerning the bacteriological study of Laben Rayed samples revealed that coliforms, E. coli, Enterococci, Psychrotophes, Staphylococcus aureus and anaerobes were detected in 82%, 36 %, 96%, 82%, 0% and 18% of samples respectively.