الفهرس 
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Abstract
This present study included some developing methods and modifications of the well known French Pyramids-like cheese to suit the taste of Egyptian Consumers who refuse completely the growth of yeasts and moulds on the surface of the cheese. Part I - The application of preservatives to produce pyramids-like cheese free from any surface moulds and yeasts. During this study, researches were done in two directions. A- Type of preservative. B-Methods of application. Part II: Effect of type of starter on the quality of the cheese. This part of investigation aimed to compare between the two starters for pyramids-like cheese making to choose the best for this type of cheese especially cheese starter like other starters is available in the market and easy to be used directly as a powder with the milk. Part III: Effect of salting method on the quality of the cheese: This part of investigation aimed to study the possibility of salting the curd to obtain more moisture of the salt cheese. Part IV- Effect of admixing goat’s milk with other milks to obtain good quality cheese:- - Goat’s milk + Cow’s milk. - Goat’s milk + Buffalo’s milk. - Goat’s milk + Skim powder (SKMP).