This work was carried out to evaluate the quality of some dairy
products in Kafrelsheikh governorate. One hundred samples, fifty
each of UHT milk, Kariesh cheese, were collected randomly from
small dairies and supermarkets in different localities at Kafrelsheikh
Governorate. for UHT milk sensory examination The result reveals
that all samples were good fat percent ranged from 2.1%- 4.1% with
a mean 3.3% + 0.08. Bacteriological examination anaerobic bacterial
count the examination reveals that all samples were negative for
anerobes. total Psychrotrophic count the examination reveals that all
samples were negative for Psychrotrophes. total thermoduric count
the incidence was 10 % while the count was ranged from 10- 20 with
a mean of 12 + 1.99. For Kariesh cheese sensory examination each
sample was subjected for sensory examination for flavor, texture,
color and appearance.The fat content: which ranged from 2.5% –
4.12 % with a mean of 2.13% + 0.053. pH value ranged from 4.12-
4.3 with a mean 4.2 + 0.007. Bacteriological examination total
anaerobic count the examination reveals that all samples were
negative for anerobes. Total coliform count. (MPN / ml) ranged from
9 x 102 to 2.4 x 105 with a mean of 6.23 x 104 + 1.1 x 104
Staphylococcus count was ranged from1.5 x 104 to 28 x 105 with a
mean of 8.3 x 105 + 1.12 x 105. : Staph. aureus was detected only
in13 samples with 26%.-Out of 50 collected Staphylococcus aureus
colony only 27 were coagulase + (54%) and 23 were coagulase
negative (46%).