الفهرس 
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Abstract
This study included examination of two hundreds random samples of soft cheeses (Istanboli and Feta) 65 of each and plain yoghurt (70) samples, which were collected from students’ hostels in Azhar University, Mansoura branch for mycological evaluation. All samples in this study were collected in the period between October 2012 and May 2013. Each cheese sample was represented by 2 tetra bag packet of 65 g. while sample of yoghurt was double cups of 80 g weight. The results can be summarized as follows: positive Feta cheese samples were 41 (63.07%), while 35 (53.84%) and 25 (33.33%) of Istanboli cheese and yoghurt samples respectively were contaminated by yeast, in mean count of 1.58 × 102, 2.91 × 102, 1.41cfu/g respectively, also 46(70.7%), 37 (56.9%) and 46 (65%) of Feta, Istanboli and yoghurt samples respectively shown mould population. The highest mould count observed in Feta cheese was 7.6 × 103 with a mean of 1.50 × 103 and lowest one in yoghyrt was 1 × 102 cfu/g with a mean of 1.53 × 102 Twenty isolates of Aspergillus flavus were obtained from cheeses samples on Sabouraud Dextrose agar Medium (SDA) and 26 isolates on Aspergillus Differentiation Medium (ADM), also 5 and 8 isolates were recovered from yoghurt samples on both SDA and ADM respectively. Mucor spp., Aspergillus niger, A. flavus, Alternaria spp. and Penicillium spp. were the most predominant isolated mould genera from Summary 87 Feta cheese samples, while, A. niger and Cladosporium spp. Were the
frequently mould recovered from Istanboli cheese samples fowled by A. flavus and P. funiculosum. In yoghurt the genera which detected were Alternaria, A. niger, Mucor, Acremonium, Aspergillus spp. and Penicillium spp. Sixteen isolates of A. flavus were aflatoxins producers when inoculated expermintally in yoghurt but aflatoxin not detected in samples, the highest AFB1 level was 134.77 ppb, while the lowest was 6.87 ppb, and AFB2 were detected in 12 isolates with a level of 5.12 ppb as maximum. AFG1 and AFG2 were detected in 14 and 16 isolates on a maximum of 9.53 and 4.79 ppb respectively. Our study showed an unacceptable high level of yeast and mould counts in soft cheese and yoghurt samples and other reasons cheese and yoghurt samples examined in the present study were free from mycotoxins. The public health importance and hygienic significance of mould genera and mycotoxins as well as the suggested measures for consumer awareness and improving the quality of Feta, Istanboli cheeses and plain yoghurt have been discussed.