الفهرس 
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Abstract
Seventy samples of Mozzarella and cheddar cheese (35 from each) collected from dairy shopes and supermarkets in Cairo and Giza were subjected to microbiological examination.
The microbiological study revealed that:-
The coliforms were detected in 14 (40%) and 8 (22.8%) of the examined Mozzarella and Cheddar cheese samples, respectively. The maximum counts were 9X105 cfu/g and 1.5X106 cfu/g in Mozzarella and Cheddar cheeses, respectively. The minimum counts were 9X10 cfu/g and 3.3X102 cfu/g with a mean values of 7.5X104 ± 6.6X104 cfu/g and 2X105 f 1.9X105 cfu/g of examined Mozzarella and Cheddar cheeses samples, respectively.
E. coli isolated from 51.4% of the examined Mozzarella cheese samples and not detected in the examined cheddar cheese samples.
Enterococci were detected in 35 (100%) and (60%) of the examined Mozzarella and Cheddar cheese samples, respectively with a maximum value of 3.1x107 cfu/g, a minimum value of 1.3 x 103 cfu/g with a mean value of 8.1 x 106 ± 1.2x106 cfu/g and with a maximum value of 5x106 cfu/g, minimum value 9x10 cfu/g with a mean value of 4.2x105 f 2.6x105 cfu/g of the examined Mozzarella and Cheddar cheese samples, respectively.
Enterococcus faecalis was isolated from 18 (51.4%) of the examined Mozzarella cheese samples and from 2 (5.7%) from the examined cheddar cheese samples.
Yeasts and Moulds were detected in 34 (97.1%) of both the examined Mozzarella and Cheddar cheese samples with a maximum value of 2.3 x107 cfu/g, minimum value of 9x 10 cfu/g and mean value of 8.1x105 t 6.8x 105 cfu/g and with max. value of 4.1x106 cfu/g, minimum value of 2.7x 102 cfu/g and mean value of 2.8x105 1.2x105 cfu/g of the examined Mozzarella and Cheddar cheese samples, respectively. Salmonellae failed to be detected neither in the examined Mozzarella cheese samples nor in the examined cheddar cheese samples. The public health importance of the isolated microorganisms as well as the suggestive hygienic control measures for improving the quality of the two products were discussed.