Seasonal variation of the population of aerobic sporeformers in raw milk was higher in summer than in other seasons. Least variation was in fall, but variation in winter and spring was similar. Aerobic mesophilic sporeformers in raw milk consisted mainly of Bacillus subtilis (42.5%) and Bacillus megaterium (34.8%), followed by Bacillus circulans (4.9%), Bacillus cereus (4.6%), Bacillus pumilus (2.9%), Bacillus polymyxa (2.8%), Bacillus licheniformis (1.9%), Bacillus badius (1.5%), Bacillus brevis (1.3%), Bacillus pulvifaciens (1.2%), Bacillus coagulans (1.1%), and Bacillus firmus (.5%). Comparing these findings with those previously obtained for the same area reveal noticeable variations. The psychrotrophic Bacillus strains were cereus (42.6%), pumilus (31.9%), badius (12.8%), licheniformis (10.6%), and firmus (2.1%).

Technological aspects for achieving a suitable technique for making a new semi-hard cheese from pasteurized recombined milk were studied. The manufacturing procedure was basically set on setting temperature of 35"C, rennet powder quantity of 8 g/100 kg milk, curd cubes size of 11/4 in, scalding for 1.5 min at 40°C and pressing at 1.50 lb/in2 for 3 hr. The resulting cheese is named 'Ain Shams' and is characterized by a mild and slightly acidic flavour, tender body and very slightly open texture. The new cheese contains 40% moisture and 40% fat/dry matter.

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SummaryOne hundred samples of dairy products, i.e. UHT milk, sour cream, Ras, Cheddar and Domiati cheeses, available in Cairo and Giza governorates were collected and examined for standard plate count, psychrotrophic bacterial count and proteolytic psychrotrophic bacterial count. Proteolytic psychrotrophic bacteria isolates (2 13 cultures) were identified to the different species. The highest numbers of standard plate count, psychrotrophic bacterial count and proteolytic psychrotrophic bacterial count, 32 x lo', 62 x lo6 and 71 x lo5 cfu/g, respectively, were found in the sour cream samples. The Gram-negative isolates (61 cultures) were identified to the different species among the genera Pseudomonas, Alcaligenes, Flavobacterium, Citrobacter, Enterobacter and Proteus. The Gram-positive isolates (1 52 cultures) belonged to Streptococcus, Staphylococcus, Microhacterium and Brevibacterium.

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