الفهرس 
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Abstract
Introduction : this study was aimed to using ultrafiltration technique in the manufactura of Domiati cheese , which modified by lacta 815 or starter of lactic acid bacteria as well as bifidopacterium and lactopacillus acdophilus and suplamanted with selenium This study contained three parts as follows : Part 1 : Compositional quality of Domiati cheese as affected by concentration factors and Lacta 815 . Part 11 : Compositional quality of Domiati cheese as affected by concentration factors and starter (Lactic acid bacteria ) . Part 111 : Chemical composition of Domiati cheese as affected by manufacturing process and different selenium concentrations . Data obtained and results : ?the obtained results showed that Domiati cheese produced by ultrafiltration technique modified with lacta 815 or starter of lactic acid bacteria had high quality and contained higher amount of total solids , fat and fat / Dry matter as well as recorded higher values of ripening indeces . ?the results also showed that the resultant cheese had higher netrional and therapautic proparties and must be added selenium to dariy productis until rasing its healthy and nutritional values. ? Organoleptic properties of Domiati cheese were affected with concentration factros and starter of lactic acid bacteria.