الفهرس 
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Abstract
1-This study was carried out to investigate the: (1) Effect of different coagulants and whey type on properties of Ricotta cheese. (2) The effect of potassium sorbate addition and packaging condition on the characteristics of Ricotta cheese made from different coagulation and whey cheese type. experiment. (3) Effect of skim milk powder and retentate added during making Ricotta cheese made from salted whey and coagulated with acetic and lactic acid (1:1). (4) The effect of adding flavour compounds to Ricotta cheese manufacture with addition of 2% skim milk powder and 1% retentate and coagulated with acetic and Lactic(1:1). The present study could conclude that: (1) Ricotta cheese made from salted Ras cheese whey and coagulated by (acetic due to terms of sensory evaluation gave the highest and the highest net rate. (2) Potassium sorbate e 0.05% and packaging manually evacuated pags . (3) Ricotta cheese made by added mixture of acetic and lactic acid (1:1). (4) Manufacture of Ricotta cheese by added 2% skim milk powder and 1% retentate powder. (5) manufacture Ricotta cheese by added 2% skim milk powder and added olives 1.5% as flavour compound. (6) Manufacture of Ricotta cheese by added 1% retentate powder and added green pepper 1.5% as flavour compound.