الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 238 |  |  |
| | | from | 238 | | |
Abstract
The work in this thesis was designed to find out the optimum conditions for production of Domiati cheese, which is the most popular cheese variety , by applying ultrafiltration technique.
The effect of ultrafiltration on milk composition and rennet coagulation was also examined. Ultrafiltration of raw milk to about 4.5 of its original volume showed that about 50 % of the total solids, 98% of the protein , 73% of the calcium , 57 % of the ash and 15% of the lactose were retained in the concentrate. Galcium content per protein unit decreased as a result of UF, possibly due to the decrease in pH which was from 6.59 to 5.35.