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The effect of adding Cassava Flour (Manihot esculenta) CF on the yield, physicochemical, microbiological, rheological, and sensory properties of kareish cheese was studied. CF was added at 0.5%, 1%, and 1.5%. to skim milk used in making of kareish cheese. Addition of CF resulted in significant effect on fibers, protein, ash, moisture, acidity, and WHC contents of cheese. by increasing its concentration. Molds and yeasts did not appear in all treatments with added CF up to 29 days of cold storage, however they appear in control after 21 days. Results also showed a decrease in the numbers with an increase of added CF, compared with the control. Gradual increase in adhesiveness, gumminess, cohesiveness, chewiness, and springiness was observed with the increase of added CF, while an opposite trend was detected in the hardness. Significant increase in the yield of all treatments of cheese with added CF, compared with the control. From the above mentioned results, it could be concluded that addition of CF could be useful, especially at 1% in the making of functional Kareish cheese of with functional property and of high quality.

The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in food and dairy products. For salting, Kcl has been used as a partial substitute for NaCl, without affecting product acceptability. In this study a sensually adequate saline solution was simultaneously diffused during salting of Caerphilly cheese in brine. Caerphilly cheese was made from mixtures of cow and buffalo milks (1:1) with added liquid rennet and starter (Lactococcus lactis Sub.sp& Lactococcus lactic Sub.sp cremoris. biovar diacetyl lactis and leuconostoc pseudomesenteroides). Dry salt was added at a level of 1% (w: w) of the wet curd. Brine constituting of 25% of only NaCl without salt substitutes as a control, and mixes of NaCl: Kcl (90:10, 80:20and 70; 30, respectively, were examined. Cheese brined by using NaCl: Kcl 70:30 characterized with higher scoring points of 84.8 and 89.2 %, either when fresh or during storage, compared with the control cheese, being treated with 100% NaCl, which gained the lowest scoring points of 70.5-74.4 %. Higher yield of 16.20 % was found in control cheese, compared with either cheese brined with NaCl: Kcl 70:30, which was of the lowest yield of 15.85%. Meanwhile, control treatment contained lower total bacterial counts, lactic acid bacteria and moulds and yeasts, compared with other treatments. Using only NaCl (without added substitutes) in the control treatment had a higher total solid, compared with other treatment. Brining by substituting 10, 20 and 30 % NaCl by Kcl was not markedly different from the traditional cheese salted with sodium chloride.

Ricotta cheese was made from sweet or salted whey produced from Ras cheese whey by heat coagulant and direct acidification. Acetic ,citric or lactic acid were used to adjust the pH to 5.8-5.9 at 87 -88˚c. Cheese made using lactic acid had a higher yield compared with other acid coagulant. Also, cheese treated with acetic acid had the highest total solids and protein content than that from other treatments, either made from sweet or salted whey. In addition ,cheese made by using heat coagulant had the highest fat content, either made from sweet or salted whey. On the other hand, cheese treated with acetic acid had a higher scoring points. Moreover, cheese made by using heat coagulant had lower total bacterial count (T.C), proteolytic and lipolytic bacterial counts either made from sweet or salted whey. However, cheese made by using acetic acid had the lowest counts of moulds and yeasts (M&Y).