studies on market cream in cairo and its suburbs

Fifty random samples of fresh cream collected from milk shops and small dairies in different localities inCairo and its suburbs, were used in this work for chemicaland bacteriological studies.The chemical examination revealed a maximum fat content of 48%, a minimum of 24%, with a mean value of35.62 ± 0.79. The highest frequency distribution (42%)lay within the range 35 - 40.5%. No significant difference could be found betweenthe gravimetric and volumetric methods for fat de (calculated t = 0.111 at P~ 0.01~ tabulated t at 0.01level of significanoe = 2.88).The titratable acidity percentage ranged from 0.12% to 0.38%, with a mean value of 0.204 ± 0.0082. Thehighest frequency distribution (46%) lay within the range0.165 - 0.21%. Neither preservatives nor colouring matter (Annatto)could be d0-CCC toc1 in any of examined samples. All samples showed strong positive Guaiac test .