sanitary status of some locally and imported dairy products

This study is composed of two main parts, the sanitary and microbiological qualities of imported and locally manufactured dairy products (white soft cheese, yoghurt and ice cream); and an experimental approach to control certain food borne pathogens usingResults revealed that 68.5% (24 out of 35 samples) of examined locally manufactured cheese contained extraneous matter. The mean titratable acidity percentage in examined locally manufactured yoghurt samples was ranged from 0.60 to 1.3 with a mean value o