الفهرس 
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Abstract
One hundred and fifty random samples of raw milk, Domiati cheese and cream (fifty for each)were collected from different localities in Kaliobia Governorate were bacteriologically examined. The bacteriological examination of the collected samples proved to be contaminated with coliform organisms at varying percentages ranging from 54%-100%. The mean coliform contents(MPN!lOO g.or ml’) in examined samples of milk, Domiati cheese and cream were 19.63 X 10 12+ 8.76 X 1012, 10.75 X 106 + 8.51 X 106 and 66.52 X 10 14 +26.15 X 1014, respectively. Escherichia coli could be detected in 16%,29.63% and 22.92% of the examined samples of raw milk,Domiati cheese and Fresh cream respectively. While,Enterobacter cloaceae, Ent. aerogenes and Ent. agglumerans could be isolated from 16%, 8% and 4% of examined raw milk samples and from 22.22%, 25.93% and 0% of examined Domiati cheese samples and also could be isolated from 14.58%, 22.92% and 0% from examined Fresh cream samples respectively. Citrobacter freundii, cit. diversus and cit. amaloniticus were present in examined samples of milk, Domiati cheese and cream at percentages ranged from 12-30%, 0-25.93% and 4.17%-lS.75%,respectively. Klebsiella oxytoca, K. ozaenea, K.rhinonscleromatis and K. pneumonia could be isolated from examined sarrples of raw milk, Domiati cheese and fresh cream at various rates ranging from 0% to 52%. Serological identification of E. coli strains isolated from raw milk, Domiati cheese and fresh cream revealed the identification of 9 different serotypes, °124 ~ 21\7,°127K6lB7 ,°S6K63BS, .055K59B5, 0’26K6OB6,°7SKS OB::, °114K_B_,044K_B_ and °111K5SB4•The mean total enterococci count/g. or ml of milk, Domiati cheese and fresh cream were 99.56 X 104+- 5.l4Xl 05 , 20.05Xl05:.’S.18Xl05 and 13.00XI05~’4.32Xl05 respectively. strept. faecalis proved to be the most frequent type of enterococci in examined samples of milk, Domiati cheese and fresh cream,as it could be isolated from 96%, 64% and 94% of the examined samples., respect. While strept. faeciUllland Strept. intermediate could be detected in 64%, 44% and 72% and 78%, SO% and 80% of the examined samples, respectively. The mean staphylococci count of raw milk, Domiati cheese and fresh cream were 32XI06±.7.6SXI06,34.67XI06±. 20.92XI06 and 24.88XIOS+13.09XI05 respectively. The mean staphylococcus aureus count of raw milk Domiati cheese and fresh cream were 26.08XI05±.13.39XIOS, 26.76XI04±.14.S0XI04 and SO.SSXIOS±.12.49XIOS respectively. All strong coagulase positive staph. aureus (4+) produced thermonuclease, while 86.89%, 69.S7% and 40% of coagulase positive (3+, 2+ and 1+) respectively produced thermonuclease. SO staph. aureus st:rains were tested far enterotoxin production including 20 •.10 and 20 staph. aureus strains isolated from raw milk, Domiati cheese and fresh cream respectively. Enterotoxin were produced by 5%,10% and 10% of tested strains, respectively. Our results show that enterotoxin A, Band D could be detected. The public health importance and the significance of existing organisms as well as the suggested hygienic control measures for improving the quality of milk and dairy products have been discussed.