الفهرس 
Introduction
MATERIALSOnly 14 pages are availabe for public view
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Abstract
Production, transporting and handling of iaiilk in Egypt reoresent a great problem from the hygienic point of view, The m.ilk tbiouh these processes undergoes a serious conta— mrnation with undesirable micro organisms which multiply rapidly in milk because of lack or uniamaediate cooling alter milking Products made from such milk are usually poor in quality and differ greatly iron batch to the other. The cheese maJers try to overcome this ob1em by adding formaliri to cheese milk in a concentration seems to be doubtful to exert any appreJ-le effect on the dovelopent of microorganisms In. milk.
Late blowing of most of the hard cheeses produced in the modern Dairying is also not uncommon.
In this work the role of formalin added in practice, in the manufacture of Domiati cheese was investigated. &ioreover each of nisin and nitrate was examined for prevening late blowing in cheese. The obtained results could be enumerated as follows:
I- cterio1Je and Ohemic al Changes Tak Place In Domiati Cheese Manufactured_from Raw Milk Containing_Foi.alin, During
a) The effect of various concentrations of formalin in milk.