الفهرس 
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Abstract
This work starts with pilot experiments in which preparation of filled milk is carried out, the effect of reconstruction ratio on the manufacturing operations and the effect of some technological factors namely, use of high level starter, addition of calcium chloride and high rennet levels, use of higher setting and cooking temperature on the properties of resultant curd from filled milk concentrate are investigated. In part I either soya bean oil or maize oil is homogenized into reconstituted skimmilk (of ratio 1:3) and filled milk is made. Into filled hard cheese as mentioned under pilot experiments. Ras cheese is made according to the conventional method in case of mixed milk which served as control. Part II is devoted to study the effect of adding sodium citrate to reconstituted filled milk on the chemical and organoleptic properties of filled hard cheese to select best treatment. In part III, the effect of using l.casei and L. Helveticus autolyzed starter cultures on the chemical and organoleptic properties of filled hard cheese is investigated.