الفهرس 
Factors affecting the chemical composition of the processedOnly 14 pages are availabe for public view
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Abstract
Processed cheese is becoming increasingly popular form of cheese worldwide with continuous increase in its production. Consumption of processed cheese in Egypt has been increased markedly during the last two decades. The aim of this study was to determine the chemical and microbiological quality of processed cheese brands collected from supermarkets and to which extent; These products are in agreement with the Egyptian standards No. ( 2005 / D - 999 - 2005 ∕ 1-1132).Twenty one brands of fresh Processed cheese were freshly (within a month from product date ) threw 2012, obtained from the retail markets cheese of Gharbya government (A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, Q, R, S, T, U, V). Every brands section was divided into four partitions. The first was used for chemical analysis. The second was ground under aseptic condition and used for microbiological examination, the third one was used for physical examination,while the fourth was used for the organoleptic judging.