The daily consumption of high quality foods in Egypt created a situation which is marked with increased quantities of imported foods as well as dairy products to cover the needs of these products. These imported cheeses, which are originated from several sources, allowed us to carry this work out in order to compare these products with the locally-made one. The sampling and analyses of this work were concentrated on products already exist in the market and ready for consumption.
70 samples of cheeses were tested in this study. 40 were locally-made, while the count of the corresponding imported samples was 30.
An evaluation of the experimental products was carried out by determination of the chemical composition and the microbial counts in each experimental sample with respect to the following main topics: 1- Evaluation of the investigated products according to the fulfillment of the recent Egyptian Standards and 2- Evaluation according to the hygienic quality of this dairy product.
These two topics were taken in consideration in order to: a) compare the locally-made with the imported product and/or b) compare the locally-made market products exist under different trading names with each other