الفهرس 
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Abstract
This study based on investigation of the chemical and microbiological quality of cheese analogue and cheese 145 random samples (50 for Tallaga, 35 Mozzarella, 35 processed spread and 25 for processed Cheddar cheeses) were collected and examined from different market scales. The mean values of moisture, total solid and fat% for Tallaga, Mozzarella, processed spread and processed Cheddar cheeses were (52.8, 49.53, 58.98 and 51.88%) (47.17, 50.47, 41.02 and 48.11%) and (38.13, 31.53, 29.97 and 29.12%), respectively. The mean counts of total bacteria, coliform, staphylococci, yeast and mold for Tallaga, Mozzarella, processed spread and processed Cheddar cheeses were (70×107 , 60×106, 19× 102 and 17× 105 ) (10 × 104 ,24 ×103, 40 ×102, 16 × 10), (60×106, 70 ×105, 4×102 and 17×104 ), ( 20 × 107 , 50 ×106, 7×102 and 40 × 104) and (10×102, 15 ×10, 1×102 and 1×102), respectively. Moreover, the preservatives were evaluated in samples with low total colony count. Fatty acid profile revealed that ratios of poly unsaturated fatty acids/saturated fatty acids (PUFA/SFA) and Omega-6 /Omega-3 (n6/n3) were not comply with the nutritional guideline for healthy food announced by WHO (2003) in analogues. While in Tallaga cheese, palmitic fatty acid contribute high ratio reached up to 48%. This has been found that all examined samples Mozzarella, processed spread, processed Cheddar as well as Tallaga cheese are belonged to analogue cheese. So the aim of this study to evaluate the safety and hygienic conditions of some dairy products with declare of different forms of fraud and cheating by producers mainly in small scale with ingredients other than dairy ingredients or by addition of preservatives which have direct and adverse effect on consumer’s health.