الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
White soft cheese is the most famous cheese in Egypt and Middle East. Most of the consumers preterit be high salt ?Domiatti cheese? or low salt ?Thalaga cheese?. In 1990, ?The Egyptian Organization For Standardization and Quality control? issued the Egyptian Standard number 1867 for the year 1990 which concern the Soft cheese with vegetable fats. On this standard, types of soft cheese appeared during the past ten years, such as ; ?Ghasala? cheese. The ?Ghasala? cheese is still existing till today. That is why it is important to study and control it.So, This study is based on;
We collected six samples of six different small local
factories producing this kind of ”Ghasala Cheese”, which is
spread in the Governorates of Domiatt, EI-Dakahlia and ElSharkia after attending the manufacturing steps in sites of
production themselves and taking the samples for analysis., and doing Chemical Composition, MicrobiologicalAnalysis, organoleptic properties and the Economical Study.