الفهرس 
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Abstract
One hundred and sixteen random samples of fermented milk [30 each of Large scale plain yoghurt, Balady yoghurt, Butter milk, Labenah and 40 samples of laban Raieb] were collected from dairy shops and supermarkets in Cairo, El Monofia and Giza governorates. The collected samples were subjected to microbiological examination. Coliforms, Staphylococci, S.aureus, aerobic spore formers, yeast and mold could be present in high numbers, while Yersinia enterocolitica couldn’t be detected in all of the examined samples. The influence of starter culture on survival of some pathogenic micro organisms (Escherichia coli and Listeria monocytogenes) during the storage of lab. Manufactured yoghurt at 4oC for 15 days was studied. The obtained results revealed that the inoculated E. coli (6.5x107 cfu) and L. monocytogenes (3x107 cfu) couldn’t be detected in yoghurt samples at 9th and 12 th day, of the storage period when the pH & acidity were 4.3, 0.9% and 3.86, 1.36, respectively. This inhibitory effect may be attributed to the higher acidity of the product.