الفهرس 
Microbiological evaluation of Kareish cheeseOnly 14 pages are availabe for public view
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Abstract
skim milk powder (SMP) or milk protein concentrate (MPC) on the Quality of Kareish cheese manufacture -#102;-#114;-#111;-#109; skim cow’s milk. resultant Kareish cheese. Also, we tried to improve the quality of cheese made by (EPS+) with SMP and MPC in -#111;-#114;-#100;-#101;-#114; to improving the quality of resultant 1. The yield, in all treatment samples gained higher as compared with the control one (16.33) % in fresh and storage period. The highest values recorded by cheese made by (EPS+) with 1.00%MPC. The yield values gradually decreasing during storage period. 2. For all treatments gained higher in moisture content than control treatment recorded 68.17 % but, the highest values recorded by treatment made by (EPS+) only 68.59%. As storage period advanced moisture content decreased. 3. The titratable acidity in fresh at stored Kareish cheese increased as SMP and MPC addition, C treatment had lowest values 0.95 while, T2 had highest values 1.20. The acidity values gradually increased duringstorage period Part 3: Impact of using Exopolysaccharides producing starter (EPS+) with This part, include comparing the effect of starter producing Exopolysaccharides (EPS+), and non-producing Exopolysaccharides (EPS-) on the quality of Kareish cheese.