Kareish cheese was made from pasteurized skim cow milk (0.4% fat). The curd
was divided into three equal parts, the first was filled traditionally in mats (treatment
Ad whereas the second in wooden frames (treatment B,) and the third in cloth bags
(treatment C,). The whey was separately collected through the 24 hours. The
resultant cheese of the three treatments were divided into two equal portions, the first
one was packed in plastic jars without whey (treatments A" B" C,) while the other
pickled with its whey (treatments A2, B2, C2). All treatments were kept in refrigerator
(6±1 DC) for 28days and analyzed for some chemical, microbial and organoleptic
properties. Cheese yield was higher in treatment C, than that of treatments A, and B,. Acidity, TS, fat, FaUOM, salt, ash, TN and TN/OM values decreased in treatment A, as
compared with treatments B, and C,. Soluble nitrogen, SNITN and NPNITN values of
treatment B, were higher than those of treatments A, and C,. Bacterial counts,
proteylitc bacteria and moulds and yeast were higher in treatment A,. Cheese of
treatments A, and B, obtained the highest scoring points for its sensory properties
when fresh and after 7 days of storage period. Acidity, TS, fat, FaUOM, TN, NPN, total bacterial counts, proteolytic bacteria.
moulds and yeast and organoleptic properties scores were lower in Kareish cheese
stored in whey as compared with cheese stored without whey. Cheese storage in
whey increased salt, ash and SNITN. Whey acidity of treatment B, were higher than
that of treatment A, and C,. Total solids and TN contents of whey increased in
treatment C,. N 0 clear differences i n salt content were observed between different
whey treatments. It is concluded that Kareish cheese with good quality can be made
from skim cow milk using cloth bags ~or filtration.