الفهرس 
Moisture content of cheeseOnly 14 pages are availabe for public view
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Abstract
Buffaloets nilk with 1% and 14% salt (treatment I and I1 respectively) and nixtures of buffaloe9s and cow’s milk (b:l) with 3.0% and 14% s a l t (treatnents 111 and IV i n order) were used i n the uanufacture of Domiati cheese* Cheeses were analysed for iloisture, f a t , salt, acidity t o t a l nitrogen, soluble nitrogen, non protein nitrogen, f o r - do1 r i p e n i n g index and Shilovish r ipening index* ~lso,t h e relationships between soluble nitpagen o r nun protein nit~cgen and form01 and Shil~vish indexes were studied* Prom the results presented one can conclude the following: 1) It was found that the cheese aade frou rililk w i t h 14% salt had the higher average noisture oanhnt than the cheese made with lo% salt at different storage periods* The cheese nade fron nixed nilk had higher iiloisture content than that nade frotl buffaloe’s milk* & the age of cheese advanced the noisture content decreased i n all treatneratse 2) The acidity was increased very rapidly a f t e r t h e first month, then followed by a slow and gradual increase.