One hundred and fifty random samples of soft cheeses represented by Domiati, Kareish and Tallaga (50 samples each) were collected from different local retails, dairy shops and street vendors in Assiut city, Egypt, for microbiological evaluation. Aerobic bacteria were enumerated with average count values of 4.2×10 4 , 2.6×10 5 and 6.1×10 4 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Coliforms were detected with average count values of 8.5X10 2 , 3.3X10 3 and 2.0X10 3 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Fecal coliforms were detected with average count values of 5.3x10 2 , 9.7x10 2 and 8.4x10 2 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Isolation of E. coli in 32, 50 and 42 % samples that were examined with average count values of 3.0X10 2 , 4.0X10 2 and 4.4X10 2 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Isolation of Staph. aureus in 74, 72 and 64 % samples that were examined with average count values of 1.8x10 3 , 1.7x10 3 and 8.7x10 2 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Anaerobic bacteria were found in 46, 66 and 54% in Domiati, Kareish and Tallaga cheese samples, respectively. Yeasts and molds were present with average count values of 2.3x10 2 , 5.4x10 2 and 8.2x10 2 cfu/g and 3.8x10 2 , 4.1x10 2 and 3.9x10 2 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. The results reflect the poor general hygiene conditions during production and storage which call for more restriction and preventive measures in milk herds, milk production and dairy factories in respect to quality control, sanitation and health care.
