الفهرس 
Preparation of the extractine solutionOnly 14 pages are availabe for public view
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Abstract
In part III. Domiati cheese was made from buffalo’s milk using different coagulants: Hannilase (H), Chy-Max (C) and Standard plus 200 (SP). The resultant cheese was chemically analysed and or ganoleptically assessed when fresh and after 1, 2 and 3 mo. of pickling in refrigerator. The attained results can be summarized in the following: 1- Recovery of protein was the highest (86.81%) in H-cheese and the lowest (81.85%) in C-cheese, whereas SP-cheese had the value of 86.66%. The corresponding values for fat recovery were 89-71 and 86.83% in C-and SP-cheese, whereas RF of H-cheese was 88.74%.. The differences in this respect were insignificant. 2- The yield of fresh cheese had nearly the same values in all treatments, whereas coagulant type had insignificant effect in this respect. Pickling period had a highly significant effect on loss in cheese weight, whereas type of coagulant had insignificant effect in this respect. 3- Pickling period had a highly significant effect on decreasing the pH, increasing acidity and TS content whereas, coagulant type had insignificant effect in this respect. 4- Fat content was obviously increased during pickling of all cheese samples. It increased from 19.70 to 24.06%, from 19.50 to 24.46% and from 19.36 to 24.46% in H-, C-and SP-cheese when fresh and after 3 mo. of pickling in order. 5- The max percentages of Fat/DM of fresh cheese (53.14) was given for C-cheese whereas, the min. (51.88) was in SP-cheese. The corresponding values in the pickled cheese were 57.41 and 56.16% in SP- and C-cheese respectively.