الفهرس 
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Abstract
The traditional method of Domiatti cheese manufacturing from salted milk suffers from two major drawbacks: 1, The method does not lend itself to the demands of modem technology due to inherent inefficiency stemi-ng from the delay in both manufacturing steps (clot formation and drainage). As a result, modern dairy plants established in this country since the 1950rs failed to work at the design capacity of their modern machinery. 2. The use of high concentrations of salt in milk ultimately results in high salt concentrations in whey. This prevents further industrial utilization of a huge amount of whey and results in its disposal as waste. Such practice imposes very large demands on the sanitary disposal system and results in the loss of huge amounts of high biological value proteins and other nutrients which this country can ill afford. The amounts of milk solids lost due to this practice amount in real value to several million pounds annually.