الفهرس 
MilkOnly 14 pages are availabe for public view
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Abstract
The aroma / flavour and textural characteristics of cheese depend heavily on the method of production, type of milk and the metabolic activities of selected starter organisms. As a result, hundreds of cheese varieties are present all over the world and, while some of these varieties enjoy international recognition, some are still being produced traditionally on small scale projects. In Egypt white cheese as known by (Gibna bada) is locally produced to a grate extent by many small dairies around Damietta Governoreate in the north of Delta. It is made primarily from buffalo’s milk, cow’s milk, or a mixture of them in small -scalefirms with using traditional methods, which might be one of the causes of its unsimilarity, non-uniform quality, flavour, and texture defects.