الفهرس 
A comparative study of soft cheese in Egypt and ethiopia
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Abstract
Karish cheese samples were obtained and collected from a different vendor from local markets in Elgiza, Elkaliobia and Elsharkia governortates. The total solids content of Elsharkia Karish were distinguished with the highest total solids and the lowest titratable acidity (TA) contents as well as the scores of flavor score or overall quality of cheese. Elgizapossessed the lowest total solids content as well as flavor score. Elkaliobia had the highest counts of total bacterial count, yeasts and molds and Staphylococcus aureus. Karish cheese was manufactured by heat treatment of cow’s skim milk at different temperatures 65{u00B0}C, 75{u00B0}C and 85{u00B0}C), and (raw skim milk usedas a control. The production of cheeses from ultrafiltered milk (UF cheese) and (A) addition of skim milk powder (SMP) or reconstitute at ratio of (B) skim milk powder 2 : 1 cow skim milk, (C) skim milk powder 1: 1 cow skim milk and (D)skim milk powder 1 : 2 cow skim milk. All treatments divided into 6 equal portions and used different methods are used to coagulate the milk (YC starter culture, GDL, rennet, YC starter culture+GDL, YC starter culture+rennet and GDL+rennet). Results showed that T.N / TS%, fat / TS % and titratable acidity were significantly the highest in raw milk cheese. Heat treatment had effect that by increasing heat degree TS% and Ash / moisture % increased, but decreasedas TN / TS