الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
The cheese is packed either in butter paper, pickled in whey in polyethylene bags, filled in plastic containers either completely or partially filled. The cheese is stored for 16 days at room temperature as well as under relrigeration. The cheese is chemically, microbiological and organoleptically examined when fresh and during storage at four days intervals. Some of the results obtained show that mixing the cultures of str lactis and 1. bulgaricus prior to adding to the milk gives better results and more rapid acid development than when these two cultures are mixed 24 hours before being added to the milk.