الفهرس 
ANALYTICAL METHODSOnly 14 pages are availabe for public view
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Abstract
In part (III) of the present study, some attempts were carried out aiming to improve quality of cold-stored Domiati cheese (Tallaga cheese) made from heat-treated milk. This was done using the same treatments applied in part (II) as follows:
- Control, milk was kept without adding starter.
- Treatments I, with adding Streptococcus thermophilus (0.5%) and Lactobacillus delbrueckii ssp bulgaricus (0.5%) as a starter.
- Treatment II was done by adding Pediococcus pentosaceus (1 %) and Lactobacillus planfarum (1%) as a starter.
- Treatment III was carried out using Streptococcus thermophilus (0.5%), Lactobacillus delbrueckii ssp bulgaricus (0.5%), Pediococcus pentosaceus (T%) and iMctobacillus plantarum (1%) as a starter.
- Treatment IV was carried out using Emerococcus hirae (1%) and Lactobacillus plantarum (1%) as a starter.
- Treatment V was applied by adding Streptococcus thermophilus (0.5%), Lactobacillus delbrueckii ssp bulgaricus (0.5%), Enterococcus hirae (1%) and Lactobacillus plantarum (1%) as a starter.
- Treatment VI was applied by adding Microbactenum terregens 1%) and Lactococcus lactis ssp lactis (1%) as a starter.
Calculation of yield of fresh cheese and loss of cheese weight during pickling for 90 days in .refrigerator (6±1°C) as well as chemical and microbiological analyses of cheese and sensory evaluation revealed the following:
1- Adding starter cultures had insignificant effect on cheese yield. The recorded values were around 27%.
2- Loss of cheese weight during pickling was not significantly affected by the applied treatments.