الفهرس 
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Abstract
One hundred and twenty five random samples of different cheese varieties [50 soft cheese samples (fresh and pickled), 50 hard cheese samples (Ras and Gouda) and 25 samples of processed cheese] were collected from groceries, dairy shops, vendors and supermarkets scattered throughout Cairo, Giza and Alexandria governorates. The collected samples were subjected to organoleptic, chemical and microbiological examination. Most of the examined samples were scored as very good. The isolated aerobic spore formers belonged to the genera Bacillus, Paenebacillus, Marinibacillus, Sporolactobacillus and Sporosarcina while the anaerobes belonged to the genus Clostridium.