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Abstract
One hundred and twenty random samples of fat rich food products (30 of each cooking butter, margarine, ghee and shortenings) were collected in their natural packages containers from dairy shops, supermarkets and street vendors in Cairo, Giza and qalyubiah governorates. The collected samples were subjected to organoleptic, chemical and microbiological examinations to determine the prevalence of coliforms, lipolytic bacteria, yeasts and molds, psychrotrophic counts as well as lipolytic activities of isolated molds. Organoleptic inspection of examined cooking butter and ghee samples revealed that 90% and 73.4% were excellent, while 10% and 23.33% were good, respectively. Due to lack of Egyptian as well as international standards for both margarine and shortenings, there is no grading for them. The microbiological examination reveal that the mean values of coliforms in the examined products were 7.57 {u00D7} 10², 5.24 {u00D7} 10², 1.1 {u00D7} 10² and 3.23 {u00D7} 10², respectively, while the lipolytic count/g of the examined samples were 2.42 {u00D7} 10⁶, 2.7 {u00D7} 10⁵, 6.25{u00D7} 10⁷and 5.25 {u00D7} 10⁵ respectively