الفهرس 
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Abstract
The high nutritional value of milk and dairy products renders them susceptible for bacterial contamination easily under the absence of hygienic practices and regulations.
One hundred random samples of different types, including raw milk, kariesh cheese, soft cheese and ice cream samples 25 each, were randomly purchased from small outlets, vendors and markets in Sharkia and Dakahlia Provinces, were examined for their microbiological condition.
The bacteriological examination of samples showed that the the mean values of S. aureus counts in the examined raw milk, kariesh cheese, processed cheese and ice cream were 3.08x105±1.73x105, 3.20x105±2.80x105, 5.78x104±4.24x104 and 6.60x105±2.93x105 CFU/g, respectively.