الفهرس 
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Abstract
This work was designed to detect the sanitary condition of some milk products consumed in the student university hostels.
One hundred and twenty samples including UHT milk, feta cheese, processed cheese and yoghurt (30 of each) were collected randomly from university hostels. Samples were exposed to sanitary examination (acidity % in yoghurt), chemical examination (salt % in feta cheese) and microbiological examination for the presence of total bacterial count, total coliforms, faecal coliforms, Escherichia coli, Staphylococcus aureus, enterococci, yeasts and moulds. The obtained result showed that:
1. The mean value of titratable acidity % in yoghurt was 0.92 ± 0.036.
2. The mean value of salt % in feta cheese was 4.68± 0.072.
3. Total bacterial count failed to be detected in the examined samples of UHT milk <10 ± 0 cfu/ml.
4. Total coliforms were not detected in the examined UHT milk, feta cheese and processed cheese samples, while they were present in 30(100%) of examined yoghurt samples with a mean value of 2.2×105 ± 6.5×104 (MPN/g).
5. Faecal coliforms were not detected in the examined UHT milk, feta cheese and processed cheese samples, while they were present in 30(100%) of examined yoghurt samples with a mean value of 7.2×104 ± 2.6×104 (MPN/g).
6. E.coli was not detected in the examined UHT milk, feta cheese and processed cheese samples, while it was present in 24(80%) of examined yoghurt samples with a mean value of 3.4×103 ± 2.5×103(MPN/g).
7. Staph.aureus failed to be detected in any of examined samples.
8. Enterococci were not detected in the examined UHT milk, feta cheese and processed cheese samples, while they were present in 30(100%) of examined yoghurt samples with a mean value of 6.4×102 ± 6.9×10 cfu/g.
9. Total yeasts and moulds were not detected in the examined UHT milk, feta cheese and processed cheese samples, while they were present in 30(100%) of examined yoghurt samples with a mean value of 2.8×104 ± 9×103 cfu/g.
The significance and public health hazards of the isolated organisms as well as suggestive control measures for improving the sanitary and microbiological conditions of such dairy product were discussed.