الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 175 |  |  |
| | | from | 175 | | |
Abstract
INTRODUCTION
Surface ripenea cneeses ar e soft or semibard
cheeses in which surface smear of bacteria or mould
coat them and responsible for their ripening. These
kinds of cheeses are widely distributed in foreign
countries. Some of them are ripened by surface growth
of bacteria e.g. Limburger, Brick, Munster and Tilsit
cheeses, and others are ripened by mould e.g. Camembert,
Brie and Coloumier cheeses. These types of cheeses
characterized by strong flavour and pronounced odour
when ripe. Ideal Camembert cheese should have an attractive
aroma, mild sweet flavour and medium soft body
( Davis, 1965).
In tropical and subtropical countries and those
producing in adequate quantities of milk, dried milk offers
potentials for cheese making (Davis, 1965). Cheese
is made in some countries from reconstituted dried milk,
or from milk to which additional dried milk solids have
been added. This will increase the cheese yield and
contributes indirectly in solving the problem of the