The effect of adding chamomile, thyme. fennel or peppermint to goat feed on
some properties of Domiati cheese was studied. Results showed that effect of the
feeding rations on the yield. titratable acidity %, pH values, faVdry matter % and tolal
nitrogen/dry matter % of Oomiati cheese was insignificant. Water soluble nitrogen/total
nitrogen % and amino acid nitrogen contents were significantly higher in herbs cheese
while total volatile fatty acids content was significantly lower than that in control
cheese. During ripening period, significant increase were noticed in pH value;
Iitratable acidity %; total solids, fat/dry matter, waler soluble nitrogen/dry matter,
amino acids nitrogen and total volatile fatty acids contents. Chamomile, thyme, fennel
and peppermint significantly decreased mould and yeast of Oomiati cheese. Thyme
and fennel significantly decreased total viable bacterial count; orotec lytic , lipolytic,
coliform and sporeforming bacteria in the cheese. Peppermint significantly decreased
total viable bac'erial count and lactic acid bacteria while it significantly increased
proteolytic bacteria in the cheese. Oragnoleptic properfies of Domiati cheese made
from goat's milk highly improved as a result of feeding rations. Peppermint cheese
gained the highest scores for oragnoleptic evaluation as compared with other
treatments. Thus, the obtained results indicated that the addition of herbs to goat feed
can improve different properties of goat cheese and overcome the goaty flavour of
goat's mi:k which is considered undesirable by most Egyptian consumers.