الفهرس 
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Abstract
Two hundred and forty random samples were collected from different localities in Beni- suef governorate including milk (60) and some dairy products, including kareish cheese, Domiati cheese, , cream, cooking butter, baladi yoghurt and small scale ice cream (30 samples for each). The samples were examined for the incidence of Stenotrophomonas spp. using Steno medium agar as selective medium.
The results showed that 7(23.33%), 18(60%) out of the examined dairy farms and dairy shops milk samples respectively, were contaminated with Stenotrophomonas spp. S. nitritireducens was the most frequent strain in both samples and could be detected in 57.14%, 61.12% in dairy farms and dairy shops milk samples, respectively.
As noticed from the findings that 3.33% and 26.67% of the examined Domiati cheese and Kareish cheese samples were contaminated with Stenotrophomonas spp., respectively. The positive sample recovered from Domiati cheese was identified as S. nitritireducens, while in kareish cheese, the frequency of both S. africana, S. rhizophila were 37.5% for each.
In case of ice cream, cream, cooking butter and yoghurt samples, Stenotrophomonas spp. could be detected in 80%, 66.67%, 23.33% and 6.67% of the examined samples, respectively.
S. maltophilia was isolated and identified biochemically then by PCR assay. The highest incidence for S. maltophilia was detected in cream at a percentage of 13.33% and the lowest incidence was 3.33% for dairy shop milk samples.
We also studied the viability of S. maltophilia in laboratory manufactured cream, butter, and cheese under different preservation conditions. S. maltophilia was able to survive for 30, 30, 28, 30, and 8 days in the inoculated cream, butter 0% salt, butter 3% salt, cheese 0% salt and cheese 6% salt.