الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
I Wl’EODUCTION
Cheese whey which results as a by-product at the
Egyptian public sector Dairies, amounts to about 118.8
thousand tons as reported by the Chamber of food Industries
(1985). The respective international figure given
by Dewit and Deboar (1975) amounts to 74 million tons of
the dairy by-product. It is well known that about 50%
of milk solids are lost in cheese whey. The utilization
of whey solids for human consumption is very limited
till now in Egypt due to its flat flavour.
Christensen (1976) mentioned that the whey is
becoming a by-product of an increasing importance in USA
dairy industry. It contains approximately 93% water,
5.1% lactose, 0.9% protein, 0.5% ash and 0.3% milk fat.
So, the development of the technology to produce
new whey products for the advancement of its marketing
and uses; with a very low prices, two types of milk preparations
fermented by mixture of lactic acid bacteria
and yeasts have had a wide acceptance in Eastern Europe
and western Asia such as kefir.
Kefir is made by many tribes under a variety of