A new phytoseiid mite species, Amblyseius marunumus sp. n., is described and illustrated based on female and male specimens collected from Gunma, Japan. The new species belongs to the americanus species-group, due to the presence of setae J2 and Z1, and having setae z4 longer than z2. Amblyseius marunumus sp. n. is morphologically close to A. yadongensis Wu, but differs conspicuously in the length of the dorsal idiosomal setae z4, r3, S2, S5 and the shape of spermatheca.

A new species of flat mite, Cenopalpus umbellatus sp. nov. (Acari: Trombidiformes: Tenuipalpidae) is described and illustrated based on females, males, deutonymphs, protonymphs and larvae. The morphological ontogeny in idiosomal and leg chaetotaxy is briefly described for all stages. Mite specimens were collected from the leaves of Rhaphiolepis indica var. umbellata Makino (Rosaceae), an evergreen shrub native to Japan. An identification key to the world species of Cenopalpus is also provided.

Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiutcity. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 –0.81) and (0.27-0.97) for titratable acidity, (3-7.3), (3.0-4.7) and (1.00-35.00) for fat contents, (0.47-0.60–), (0.70-0.83) and (2.05-3.7) for total nitrogen (TN%), (0.28-0.45), (0.011-0.029 ) and( 0.014-1.33 ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16-0.31) and (2.34 –9.56) for salt contents and ( 0.40 -1.05) , ( 0.70–0.89) and ( 2.5 –7.52) for ash contents of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were (2.25×105-5.25× 107), (4.9 ×105-7.25× 107) and ( 4.1 ×105-18.75× 107), molds & yeasts ( 1×102-45×102),( 1×102-40×102)and ( 1×102-17×102) for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that, most of the investigated samples were free from coliform bacteria except for raw milk.

Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiutcity. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 –0.81) and (0.27-0.97) for titratable acidity, (3-7.3), (3.0-4.7) and (1.00-35.00) for fat contents, (0.47-0.60–), (0.70-0.83) and (2.05-3.7) for total nitrogen (TN%), (0.28-0.45), (0.011-0.029 ) and( 0.014-1.33 ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16-0.31) and (2.34 –9.56) for salt contents and ( 0.40 -1.05) , ( 0.70–0.89) and ( 2.5 –7.52) for ash contents of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were (2.25×105-5.25× 107), (4.9 ×105-7.25× 107) and ( 4.1 ×105-18.75× 107), molds & yeasts ( 1×102-45×102),( 1×102-40×102)and ( 1×102-17×102) for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that, most of the investigated samples were free from coliform bacteria except for raw milk.

Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiutcity. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 –0.81) and (0.27-0.97) for titratable acidity, (3-7.3), (3.0-4.7) and (1.00-35.00) for fat contents, (0.47-0.60–), (0.70-0.83) and (2.05-3.7) for total nitrogen (TN%), (0.28-0.45), (0.011-0.029 ) and( 0.014-1.33 ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16-0.31) and (2.34 –9.56) for salt contents and ( 0.40 -1.05) , ( 0.70–0.89) and ( 2.5 –7.52) for ash contents of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were (2.25×105-5.25× 107), (4.9 ×105-7.25× 107) and ( 4.1 ×105-18.75× 107), molds & yeasts ( 1×102-45×102),( 1×102-40×102)and ( 1×102-17×102) for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that, most of the investigated samples were free from coliform bacteria except for raw milk.

Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiutcity. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 –0.81) and (0.27-0.97) for titratable acidity, (3-7.3), (3.0-4.7) and (1.00-35.00) for fat contents, (0.47-0.60–), (0.70-0.83) and (2.05-3.7) for total nitrogen (TN%), (0.28-0.45), (0.011-0.029 ) and( 0.014-1.33 ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16-0.31) and (2.34 –9.56) for salt contents and ( 0.40 -1.05) , ( 0.70–0.89) and ( 2.5 –7.52) for ash contents of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were (2.25×105-5.25× 107), (4.9 ×105-7.25× 107) and ( 4.1 ×105-18.75× 107), molds & yeasts ( 1×102-45×102),( 1×102-40×102)and ( 1×102-17×102) for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that, most of the investigated samples were free from coliform bacteria except for raw milk.

Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiutcity. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 –0.81) and (0.27-0.97) for titratable acidity, (3-7.3), (3.0-4.7) and (1.00-35.00) for fat contents, (0.47-0.60–), (0.70-0.83) and (2.05-3.7) for total nitrogen (TN%), (0.28-0.45), (0.011-0.029 ) and( 0.014-1.33 ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16-0.31) and (2.34 –9.56) for salt contents and ( 0.40 -1.05) , ( 0.70–0.89) and ( 2.5 –7.52) for ash contents of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were (2.25×105-5.25× 107), (4.9 ×105-7.25× 107) and ( 4.1 ×105-18.75× 107), molds & yeasts ( 1×102-45×102),( 1×102-40×102)and ( 1×102-17×102) for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that, most of the investigated samples were free from coliform bacteria except for raw milk.

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