الفهرس 
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Abstract
Dry matter, lactose, ash, protein and NPN contents are estimated in initial milks, ufretentades and permeates. Also, fat, whey proteins, pH and titratable acidity (SH) are determined in both initial milks and UF-concentrates. Kariesh cheese is made traditionally from fresh and reconstituted skimmilK powder (at the level of 1/10 ) as well as UF concentrates of both milks. Enough permeate salt at 67 is added to tins to enable covering the surface of ufcheeses. Cheeses are stored in refrigerator ( 7c ) and at room temperature ( 22 c) and left for sampling dates. Cheeses are sampled when fresh at 1.5 and 3 months of storage. Samples are weighed. Organoleptically examined and tested for dry pH value is measured. Disc electrophoresis method is used for casein fractionation. Moreover, the nitrogen distribution in fresh cheeses is also determined. An electron microscopical investigation is carried on the fresh traditional and UF-cheeses from freah skimmilk using the freeze dractufing technigque. Finally, statistical analysis is applied on the obtained data.