الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
In recent years a great scientific efforts were carried out for reducing
fat and salt in the diet and milk and dairy products were consider as a big
source of fat and salt uptake in the diet. The excessive consumption of fat
and salt can be associated with a number of diet related illnesses. This led
nutritional experts to recommend that the overall intake of fat and salt in
the diet should be reduced. The dairy industry has responded to these
concern by developing technology for the production of low fat and also
low salt cheeses varieties.
In Egypt most of milk on the market is a mixture of cow’s and
buffaloe’s milk. Recently, the Egyptian Organization for Standardization
and Quality Control issued in 2001 a new standard recommended that
Egyptian cheeses must be made from pasteurized milk and the use of
starter culture to retain good flavour.
In general the work of the present study was discussed under the
following topics:
I- Impact of some raw bulk milk treatments on the rennet coagulation
properties.
II- Characteristics of low fat milk under various conditions.
III- Processing and compositional characteristics of low fat low salt soft
cheese.