الفهرس 
AcknowledgmentOnly 14 pages are availabe for public view
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Abstract
Cheese is the generic name for a group of fermented milk-based food products, produce in a great range of flavours and forms throughout the word. Word cheese production was approximately 16 x 106 tonnes in the year 2000 and has increased at an range annual rate of 28 over the past 15 years. Also, we notice that the production of cheese in Egypt in 2000 was approximately 0.5 x 106 tonnes. This quality is about 3 of word production and 66 of Afiica production. This study involved an attempt to study chemical and microbiological quality compared with sample of white cheese manufactured at a pilot plant facility in Alexandria on 100 samples of Domiati cheese which were collected randomly from different retale markets representing the six administrative districts of Alexandria in the period between February and may 2003. Cheese samples ( 250gm ) each were collected as they were presented and . sold to the consumer, transferred directly to the laboratory with minimum of delay and divided into three parts: The first was used immediately for microbiological examination. The other were used for further chemical composition ( pH, Fat, FDM, Protein, PDM, Acidity, Heavy metals, Lead and Cadmium). And the third for chemical preservatives (formalin and hydrogen peroxide). ti Manufacture of control sample: Standardized milk of the required ratio of fat to solid, not fat content from cow’s milk, was used in the manufacturing of cheese batches of f8 10 kg. The normal manufacturing procedure for the Egyptian soft cheese (Domiati) as suggested by (Fahim and Sharara)<69) was applied.