Abstract
Soft white cheese was manufactured from both sheep’s and cow’s milk activated by the (LPS) system at 30 : 70 ppm concentration of KSCN : H2O2 respectively .Refrigerated cheese samples cooled at 5ْC for 1,6 and 15 days were tested for pH total solids , fat , total and soluble proteins , salt content , organoleptic properties and yield of the cheese were also determined . Results revealed that the (LP)-treatment decreased the total solids as a result of increasing the cheese moisture , this also affected the other components of cheese as compared with control . But the cheese yield increased in spite of the decrease in total solids , total protein. salt content and pH-level for that of the LPS-treated milk as compared with that of untreated (control). Results of treated sheep’s milk significantly dominated over those of cows milk for all test . The produced cheese was organolepticaly accepted , therefore this study recommend the use of LPS to obtain cheese organoleptically very close to that produced from fresh untreated sheep’s and cow’s milk .
