الفهرس 
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Abstract
One hundred random samples, 50 of small scale yoghurt and 50 of large scale yoghurt (25 each of plain and fruit yoghurt) were collected randomly from different dairy shops and markets in Zagazig City, Sharkia Governorate, Egypt. The collected samples were examined physically, chemically (determination of pH) and microbiologically.
Physical examination
All the examined yoghurt samples had no criticisms for odour, taste, colour and appearance. Also, there was no particles appeared in all the examined yoghurt samples.
Chemical examination
The obtained results indicated that the mean pH values were 4.78±0.07, 4.68±0.03 and 4.68±0.02 in the examined small scale yoghurt samples, large scale plain yoghurt samples and large scale fruit yoghurt samples, respectively.
Microbiological examination
The obtained results mentioned that the mean values of coliform count/g was 2.50x106±1.00x106, 5.20x102±4.64x102 and 1.12x103 ± 2.80x102 CFU/g in the examined small scale yoghurt, large scale plain yoghurt and large scale fruit yoghurt samples, respectively.
The most prevalent coliform species isolated from the examined small scale yoghurt samples were E. coli, K. pneumoniae, K. oxytoca, E. aerogenes and E. cloacae in percentages of 40%, 14%, 4%, 8% and 24% respectively, while only E. aerogenes and E. cloacae could be isolated from both large scale plain yoghurt samples and large scale fruit yoghurt samples in percentages of (12%, 4%) and (4%, 4%), respectively.