الفهرس 
Domiati cheeseOnly 14 pages are availabe for public view
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Abstract
In Egypt Domiati cheese is the most popular soft cheese variety. It is made traditionally from either cow’s or buffalo’s milk with the addition of starter to accomplish the cheese flavour. Nowadays, Feta cheese, a soft cheese type which is manufactured by ultrafiltration process to increase the cheese yield as a result of retenting whey proteins. For this reason work was carried out to investigate the possibility of accelerating cheese ripening by some proteolytic enzymes or some salts as acceleration agents. The results of this work were summarized as follows: Part 1. Impact of adding some proteolytic enzymes and some salts on acceleration of Domiati cheese ripening: 1. Impact of adding some proteolytic enzymes: Four imported pure food grad ripening enzymes were added at 0.4 unit/l kg of cow’s milk. Domiati cheese which was obtained from each treatment was divided into two parts and then it was pickled in its own whey either unheated or heat. treated and was stored at 4’~. Cheese samples were taken periodically every 15 days during all the storage period, for chemical, physical and organoleptic analysis. 1.a. Pickling in unheated whey: 1.a.l. Cheese yield: Cheese yield was gradually decreased with the progress of ripening period for all cheeses. This decrease was much more pronounced with Bromelain (D4) and Papain (D5) at the end of storage period. During all the ripening period the losses in cheese yields were: 7.73, 3.87, 3.31, 9.33 and 16.25% for control (Dl), Nilezyme (DZ), HT proteolytic (D3), Bromelain (Do and Papain (D5), respectively. D2 and Dj gave high yield while D4 and D5 gave lower yield than control. At the end of ripening, Milezyme treated cheese gave the highest yield while