الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
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Abstract
Milk and milk products are the most unique and ideal diet for man as they meet all the nutritional needs of the body better than any other single food. They are consumed daily with abundant consumption among infants, ill persons and elderly.
Hazards of the dairy products mainly microbiological hazard and can provide a tool for evaluating the acceptability of the products or process designed to control presence or growth of microorganisms. The development and application of microbiological hazard must follow established basic principles and success will depend up on a thorough presence of various microorganisms.
Fresh milk obtained’ from healthy udder’ under, sanitary (good hygiene) conditions contains relatively few microorganisms, but subsequently becomes contaminated by man and his practices. Milk and dairy products, however, are highly nutritious media in which microorganisms will thrive and so are susceptible to deterioration and spoilage.
The aim of the work is to detect the critical control points at which the dairy products under test may be contaminated and to try to minimize to less extent such contamination through application of a good sanitation of plant, equipment and utensils.
The present study was carried out in 2 dairy plants in Beheria governorate. A total of 270 samples representing 30 (thirty) batches of Ras cheese, soft cheese and yoghurt, 10 each were collected. Samples of 5 batches were taken under cleaning system of the dairies which is underground water only.