Studies on Improving Soft Cheese Quality\

The main aim of this study was to improve the quality of white soft cheese, by improving both cheese manufacturing, controling and enhancing flavour development and shortening the ripening period to save more time and overcome the problem of the cheese weigh loss during pichling. the first part dealt with improving white soft cheese manfacture to solve the above-mentioned problems, especially to save the time required for both milk coagulation and whey drainge,taken into consideration obtaining a great amount of unsalted whey, improving the recovery of milk onstituents and with sepecial attention to obtain a uniform cheese with a good quality.