الفهرس 
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Abstract
the changes in the major cheese constituents during the pickling at room temperature for 3 months as affected by the seasonal variations and also by the cows feeding systems. The loss of cheese weight, acidity, NPN, TVFA and ash contents were also determined at different intervals of the pickling period. The attained results could be summarized in the following with respect to winter Domiati cheese (WDCh), spring Domiati cheese (SpDCh), summer Domiati cheese (SDCh) and autumn Domiati cheese (ADCh):
1- The losses of cheese weight during pickling for 1, 2 and 3 months were 5.67, 9.67 and 15.0% in WDCh, 7.0, 11.67 and 16.30% in SpDCh, 8.0, 13.0 and 19.3% in SDCh and 8.0, 12.60 and 18.6% in ADCh respectively. Such losses as affected by feeding system (FS) Ι had the corresponding values of 6.5, 10.5 and 15.5% and by FS II were 7.83, 13.0 and 19.2% respectively.
2- Pickling of cheese for 0.0, 1, 2 and 3 months changed the acidity values to be 0.26, 0.24, 0.28 and 0.29% in WDCh, 0.23, 0.30, 0.35 and 0.37% in SpDCh, 0.29, 0.48, 0.49 and 0.53% in SDCh and 0.29, 0.24, 0.32 and 0.34% in ADCh respectively. The corresponding values due to FS Ι were 0.25, 0.24, 0.30 and 0.32% and due to FS II were 0.27, 0.38, 0.42 and 0.44% respectively.
3- WDCh had TS values of 38.8, 39.9, 43.3 and 44.5% after pickling for 0.0, 1, 2 and 3 months respectively. The corresponding values in SpDCh were 39.6, 41.7, 42.3 and 43.6%, in SDCh were 34.9, 39.5, 40.6 and 42.8%, in ADCh were 36.7, 39.1, 40.7 and 43.0% in order. The corresponding TS values due to FS Ι were 39.3, 40.6, 42.8 and 44.2% and due to FS II were 35.8, 39.5, 40.7 and 42.7% respectively.
4- F/DM gradually decreased during cheese pickling for 0.0, 1, 2 and 3 months with corresponding values of 39.0, 38.8, 36.3 and 36.0% in WDCh, 38.2, 37.4, 37.2 and 36.6% in SpDCh, 42.1, 37.3, 36.9 and 35.1% in SDCh and 40.8, 38.7, 37.8 and 36.4% in ADCh respectively. The corresponding values due to FS Ι were 38.6, 38.2, 37.0 and 36.3% and due to FS II were 41.4, 37.9, 37.2 and 35.8% respectively.
5- Protein content gradually increased during cheese pickling for 0.0, 1, 2 and 3 months with corresponding values of 11.2, 12.6, 13.1 and 14.1% in WDCh, 10.7, 11.2, 11.6 and 12.5% in SpDCh, 9.4, 9.9, 10.0 and 10.5% in SDCh and 9.7, 10.3, 10.9 and 11.2% in ADCh respectively. The corresponding values due to FSΙ were 10.8, 11.8, 12.2 and 13.1% and due to FSП were 9.7, 10.2, 10.6 and 11.0% respectively.
6- No definite trend was recorded for the changes in NPN or NPN/TN during cheese pickling due to the seasonal variations or cows feeding systems, whereas TVFA gradually increased in all cases. Thus, during cheese pickling for 0.0, 1, 2 and 3 months, TVFA values as ml 0.1 N-NaOH/100g were 6.43, 7.24, 9.01 and 9.28 in WDCh, 7.20, 7.73, 8.40 and 9.53 in SpDCh, 5.23, 6.46, 7.0 and 7.62 in SDCh and 6.26, 6.93, 8.07 and 8.42 in ADCh respectively. The corresponding values due to FS Ι were 6.85, 7.48, 8.67 and 9.14 and due to FS II were 5.71, 6.70, 7.57 and 8.28 respectively.
7- Ash content gradually increased during cheese pickling reaching the maximum values at the end of pickling, but the rate of increase was different due to the seasonal variations and the feeding systems. At the pickling for 0.0, 1, 2 and 3 months, WDCh had ash values of 5.45, 5.84, 5.97 and 6.15%, SpDCh had the corresponding values of 6.09, 6.61, 6.73 and 6.76%, SDCh had the values of 4.64, 5.40, 5.63 and 5.76% and ADCh had the values of 4.35, 4.50, 4.61 and 4.92% in order. The corresponding values due to FS Ι were 5.84, 6.07, 6.19 and 6.33% and due to FS II were 4.43, 5.11, 5.28 and 5.47% respectively.
8- Rates of increase in acidity and some cheese constituents were calculated at the end of pickling period. The attained rates showed differences due to seasonal variations and the applied cows feeding systems.