الفهرس 
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Abstract
Eighty random samples o Kareish, .Damiatta, Hard and processed cheese (20 each) were collected from different localities in Assiut city for physical, chemical and mycological examinations.
Physical examination revealed the presence of certain defects in body texture, flavour and area of colouration in most samples examined.
The chemical analysis of examined Kareish, Damiatta,
TTard and Processed cheese samples reveals that Ume avernpo
sodium chloride percentages were 4.53 0.26, 7.62 0.52,
4.72 0.28 and 1.76 ± 0.16 %, while the titratable acidity
percentages were 1,01 0.40, 0.90 ± 0.09, 0.86 0.06 and
1.21 ± 0.06 respectively.
Mycological study reveals that yeasts were found to be present in 100 ,, 95 7, 100 and 50 % of examined samples of .areish, Damiatta, Hard nnd Processed Cheese respcctiveiy,With,
a mean counts of 7x10°+ 1.5x108/g.,8x105+ 3.2x10’5 , V 3 x io6 ± 1.4 ;: 10b and 2 x 10 - 0.9 x 10%.respectively.
Mould were detected in 100 , 95 ,, 75 , and 70 V f examined samples of Kareish, Dainiatta, Hard and Processed cheese
V respective]y. The mean counts were 7 x 10 ± 0.4 x
4 x 10 ± 1.6 x 10, 3 x ± 0.9 x 10 and 6 x 10 1.9 x 10