الفهرس 
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Abstract
In this study , the effect of the ultrafiltration of milk at different concentration factors , on composition , yield ripening and quality of some cheese varities was studied . The cheescs studied include cheddar , Ras Feta and Domiati .
Cheddar cheese was manufactured from UF milk concentrated to 2.0 , 2.1, 2.3, 2.4, 2.7, 3.0, and 3.6 fold . The effects of this treatment were :
1- The rennet clotting time and syneresis time were shorter for UF retentates than normal milk . The manufacting time was reduced by about 30%.
2- The composition of the UF cheeses was slightly different from the control cheese : the UF cheeses were slightly higher in moisture and protein and lower in fat than the control cheeses .
3- High losses of fat and low losses of protein accurred in the wheys of the UF cheeses . The magnitude of the losses was affected by the milk concentration factor .
4- The yield of the UF cheeses was lower than that of the normal cheeses , particulariy at the higher concentration factors .
The adjusted yield ranges were 9.21 to 10.337 % and 7.88 to 9.97% for the control and UF cheeses respectively.