الفهرس 
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Abstract
A total of 150 random samples of white soft cheese, butter and cream (50 of each) were collected from Ismailia governorate, Egypt. The collected samples were transferred immediately without delayed to laboratory under complete aseptic condition in clean vessels. The samples were divided according to the storage temperature into three groups, (5oC, 15oC and 25oC) until the examination.
All samples were evaluated sensory and bacteriologically.
7.1. Sensory evaluation of butter, cream and white soft cheese:
Quality score card for sensory evaluation which determined by comparing the properties or characteristics of each product with their accepted standard of perfection.
7.2. Microbiological evaluation of butter, cream and soft cheese:
7.2.1.Butter:
The mean values of total psychrotrophs, lipolytic psychrotrophs and proteolytic psychrotrophs counts for butter at storage temperature 5°C were 5.6×105 ±1.1×105, 3×104 ± 4.7×103, 2.1×104 ± 3.6×103 CFU / ml respectively. While at storage temperature 15°C were 1×106 ± 1.8×105, 7.4×104 ±1.3×104, 3.4×104 ± 5.4×103 CFU / ml respectively. while at storage temperature 25°C were 2.3×106 ± 3.2×105, 1.7×105 ± 3×104, 7.7×104 ± 1.3×104 CFU / ml respectively.
Proteolytic psychrotrophs: Achromobacter spp., Acinetobacter spp., Alcaligens spp., Bacillus spp., Citrobacter spp. Enterobacter spp., E.coli , Flavobacter spp., Klebsiella spp., Micrococcus spp., Pseudomonas spp. , Proteus spp. , Serratia spp. and Staphylococcus spp. at 5°C were 1 (2.44), 2 (4.88), 4 (9.76), 4 (9.76), 3 (7.31), 4 (9.76), 2 (4.88), 3 (7.31), 3 (7.31), 4 (9.76), 4 (9.76), 2 (4.88,) 3 (7.31) and 2 (4.88) respectively. while at storage temperature 15°C were 1 (2.27), 3 (6.82), 4 (9.09), 5 (11.37), 3 (6.82), 4 (9.09), 2 (4.54), 4 (9.09), 2 (4.54), 3 (6.82), 5 (11.37), 3 (6.82), 2 (4.54) and 3 (6.82) respectively. while at storage temperature 25°C were 3 (5.46), 2 (3.63), 5 (9.09), 5 (9.09), 5 (9.09), 3 (5.46), 2 (3.63), 5 (9.09), 3 (5.46), 3 (5.46), 6 (10.90), 3 (5.46), 5 (9.09) and 5 (9.09) respectively.
Lipolytic psychrotrophs: Achromobacter spp. , Acinetobacter spp., Alcaligens spp., Bacillus spp., Citrobacter spp. Enterobacter spp., E.coli, Flavobacter spp., Klebsiella spp., Micrococcus spp., Pseudomonas spp., Proteus spp. , Serratia spp. and Staphylococcus spp. at 5°C were 2 (3.84), 3 (5.77), 3 (5.77), 5 (9.62), 5 (9.62), 3 (5.77), 1 (1.92), 4 (7.69), 4 (7.69), 3 (5.77), 6 (11.53), 3 (5.77), 5 (9.62) and 5 (9.62) respectively. while at storage temperature 15°C were 3 (5.26), 4 (7.02), 5 (8.77), 6 (10.53), 5 (8.77), 4 (7.02), 1 (1.75), 3 (5.26), 3 (5.26), 2(3.51), 8 (14.04), 4 (7.02), 3 (5.26) and 6 (10.53) respectively. while at storage temperature 25°C were 5 (7.57), 5 (7.57), 4 (6.06), 8 (12.12), 6 (9.09), 3 (4.54), 3 (4.54), 4 (6.06), 2 (3.03), 3 (4.54), 11 (16.66), 2 (3.03), 2 (3.03) and 8 (12.12) respectively.