الفهرس 
Experimental procedureOnly 14 pages are availabe for public view
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Abstract
Domiati cheese in one of the most popular soft white pickled cheese i,n the Arab World in general and particularly in Egypt. This cheese can be consumed either in fresh or after pickling in salted whey for a few months. The work was planned to be in three parts: Part I: Concerned with using various vegetable oils in milk fat substitution. This part includes three sections. Section (1): Deals with the utilization of palm oil in milk fat replacement while in section (2), hydrogenated palm kernel oil was used in such replacement. Coconut oil was used in milk fat substitution in section (3). In each section five treatments were studied. Treatments characterized as control, A (25% fat replacement), B (50% fat replacement) C (75% % fat replacement), and D (100% fat replacement). All cheese samples were analysed when fresh and at intervals of 15 days during 60 days of storage at room temperature. Chemical analyses (moisture, total nitrogen, total nitrogeddry matter, fat, fatldry matter, salt, salt/moisture, ash, acidity, pH, soluble nitrogenltotal nitrogen (SNITN), non protein nitrogedtotal nitrogen (NPNITN), total volatile fatty acids (TVFA) and Shilovich ripening index (S.R.I.). Organoleptic analysis includes cheese flavour, appearance and body & texture as well was cheese weight loss during storage.