MICROBIOLOGICAL STUDIES ON MILK AND DAIRY PRODUCTS

Abstract

This study aims to produce a l'vlini Ras cheese with good microbiological quality. The Mini Ras cheese must avoid the problems which face the traditional Ras cheese by some changes in the technological steps . The use of heat shocked starter culture in order to enhance ripening process .In the mean time the low fat and low salt Mini Ras cheese is considered to be an import<lllt task to meet the needs of people with specia!needs \ The study was carried on the following parts:- Part 1: Processing of mini Ras cheese from different mixtures cow's and buffaloe's milk Part2 :Acceleration of IVlini Ras cheese ripening with heat- shocked starter culture . Part3 : Processing of low fat mini Ras cheese•. Part4 : Processing of low salt mini Ras cheese The following conclusion can be observed:- 1-In order to manufacture mini Rils cheese the most suitable riltio of cow's ilnd buffaloe's is (21) 2-The use of heat -shocked !'.ocidilacti.l enh<mced the ripening of mini Rils cheese. 3-The production of low fat i'vlini Ras cheese with good quality can be obtained by the use of Zabildi starter in addition to heat -shocked /'. acidilaclt.\ . 4-The low salt lvlini Ras cheese can be made with the youghur.t starter stn:etococcll.\ .IO!tl-urtts subsp thcrmnj)htllls +/, de/hcmckii subsp hulgoncus and telllperature of storing must be reduced .