الفهرس 
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Abstract
SUMMARY
The survev studt.:
The chemical and microbiological analyses of thirty
Taizi cheese samples collected from d ifferent places in
Yemen Republic revealed the flowing.
The moisture content ranges from 50.78 to 63.18 wi-th
average of 57.2 for the tested samples.
The total acidity was found to be 1.1 to 1.9 % while
the pH values show the oposi te trend reaching 5.1 to 4.3.
The percentage of f at :for the testeded cheese samples
was b et ve.e n 16.5 and 27.8
The salt content was about 3.0 %.
The ripening indices ~ were found in lower values hence
this t y pe of cheese is consumed as fresh and not usually
stored for curing.
The microbiological picture of the tested cheese
samples shows the higher conntes as a result of the
preaativE aethod used for cheese a.king and the unclean
producition and handling of ailk used in cheese aanufacture.
fro. reco.stitate’ dri”~~1k ••a fresh ere•• (20 T.S)
and fro. raw .ix.d .•ilk (4•••• ~j ~.eohtaiae’ ckeese was :. - ~ .•.
eraok eu 1n a ue s agn en smoK1ng un:!. L by Lhe br-anccheo o£
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EI-Madid and EI-Hamr bushes for 25-45 minutes. The resultan
t che ese was packaged in plastic pags where stored at
room temperature and in the refrigerator for 60 days.
The obtained results could be summarized in the
following:-
The y LeLd of the cheese were 30.5 % and 15.0 % for
cheese maie from reconstituted milk (20 T.S.) and for that
from raw mixed milk. The moisture content varied from
49.6 % to 56.8 %.
The smoking process induced a loss in the weight
of the cheese ranged from 4.97 to 5.55 % and prolonged
the st orage period of cheese compared wi th the un smoked
cheese specially when stored at room temperature.
The ti tattable acidity showed lower values for smoked
cheese t.han the unsmoked product and the pH values take
the oposite trend in both cheeses.
The :proteia dearauti. _d the fat hydrolysis were
retard.d ’y t” .ffect of ~•• ..-kia. process.
Tlte to be 1.92 and 4.14
-./10 ••
cheese at ••- t~. t”, ~.... at t~e ea. of the storage
period.
De 1tHU carJt,oayl ••••• ,•••• ~.ve’ .,.aluesof 25.46
.il~l.”. c-.- for an, ••.•dteeae aDd 34.30 .ili.ole
~”~ ;
for •••••• dIeeae.
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The free fatty acids indicate a
unsmoked and smoked cheese-made
different picture
for from dried milk.
The microorganisms of smoked cheese were greatly
reduced by the effect of the smoking process.
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