الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 225 |  |  |
| | | from | 225 | | |
Abstract
The aim of this study is to assess a survey on some goat cheeses and studied sensory, chemical, microbiological properties and determine the extent of its consumer acceptance. Using of goat milk as an alternative to other milk types such as buffalo, cow in pure state or blended in the manufacture of some types of cheeses such as (Brinza-like cheese, Limburger- like cheese, Limburger-like cheese manufacture using different methods and in manufacture Blue-like cheese) and study the effect of these mixtures on the quality of cheese production in terms of chemical analysis, ripening indices, microbial quality and organoleptic properties.
from the results obtained from this work, it can recommend that we can produce some of different cheese types using goat milk alone and from goat milk mixed with cow, buffalo and reconstituted milk by (25, 50 and 75 %). Also we recommended that, goat milk had small difference with cow milk and goats can be used as source of milk for cheeses manufacturing to improve their consumers ability, its quality and organoleptic characteristics.