الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
The effect of type of acid and ph on the properties of milk and the resultant domiati cheese is investigated. From the results obtained it is concluded that domiati cheese can be successfully made by direct acidification of buffalos milk to ph 6.0 with hct or ph 5.9 with lactic acid. It is also shown that fdm of domiati cheese made by direct acidification is higher than the control cheese either when fresh or during the ripening period the study also reveals that cheeses made from milk at ph 6.2 with hct or lactic acid are slightly higher in fdm than those made at lower ph.