THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE

Soft white cheese was manufactured from both sheeps and cows milk activated by the (LPS) system at 30 : 70 ppm concentration of KSCN : H2O2 respectively .Refrigerated cheese samples cooled at 5C 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 sheeps 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 sheeps and cows milk .