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Processed cheese spreads were produced using Ras cheese and various emulsifying salt mixtures. Acidified Ras cheese (2 month old) was used as the cheese base with salt mixtures (1) Na‐pyrophosphate + Na‐polyphosphate, (2) Na‐pyrophosphate + Na‐polyphosphate + Na‐tripolyphosphate, and (3) Na‐pyrophosphate + Na‐polyphosphate + Na‐orthophosphate + Na‐tripolyphosphate. For comparison, cheese spreads were also made with commercial emulsifying salts JOHA S10, S9 special, and NO. Total and soluble nitrogen (SN), peptization, ash, mineral, pH value, and potentiometric acid‐base titration for the processed cheese were studied. Ash, sodium and potassium contents showed a significant difference among the treatments. the pH values tended to decrease with increasing polyphosphate ratio in the salt mixture and with prolonging the storage period. the SN increased with increasing the pyrophosphate percent in the salt mixture and with higher pH value. the buffering capacity of cheese made of salt mixtures difsered from those made of the commercial mixtures, and it was correlated to the individual salts used in the mixture. The mixtures of (1) 70+30%, (2) 60+30+10% and (3) 50+20+20+10% can be recommended for producing the spreadable processed Ras cheese with acceptable chemical properties.

Processed cheese spreads were produced using Ras cheese as the cheese base with salt mixtures (i) Na-pyrophosphate + Na-polyphosphate, (ii) Na-pyrophosphate + Na-polyphosphate + Na-tripolyphosphate, and (iii) Na-pyrophosphate + Napolyphosphate + Na-orthphosphate + Na-tripolyphosphate. For comparison, cheese spreads were also made with commercial emulsifying salts JOHA S10, S9 special, and NO. Texture profile analysis showed that the values of chewiness, gumminess, adhesiveness, and hardness were significantly different for various treatments. Also, the texture profile values increased upon storage and were highest in the samples stored at room temperature. The light microscopy photographs indicated different emulsification degree with various emulsifying salt mixtures. These observations were also confirmed with the image analysis and Transmission Electron Microscopy.

Technological aspects for achieving a suitable technique for making a new semi-hard cheese from pasteurized recombined milk were studied. The manufacturing procedure was basically set on setting temperature of 35"C, rennet powder quantity of 8 g/100 kg milk, curd cubes size of 11/4 in, scalding for 1.5 min at 40°C and pressing at 1.50 lb/in2 for 3 hr. The resulting cheese is named 'Ain Shams' and is characterized by a mild and slightly acidic flavour, tender body and very slightly open texture. The new cheese contains 40% moisture and 40% fat/dry matter.

Four different formulae have been used to modify buffaloes' milk. These formulae shared the basic modifications of dilution with rennet whey, addition of sucrose and starch and fortifying with vitamins. Formula B differed from A by replacement of butter fat with liquid butter fat at 23 "C; formula C one-third of its fat content was replaced with corn oil, while formula D was acidified with citric acid to pH 5.7 before processing. The chemical properties of formula A, B and C were nearly the same, while formula D differed considerably. The rate of peptic and tryptic digestion of the different formulae were comparable to spraydried buffalo milk.Milk powder with different formulae were stored under nitrogen for 6 months at room temperature. The samples were analysed every month for moisture, free fat, pH, solubility and wettability. The changes in these properties were slight being in the same order in formula A, B and C while formula D showed slightly greater changes. Formula A and D showed good oxidative stability, while formula B and C became oxidised in the fifth month.

Processed cheese spreads were produced using Ras cheese and various emulsifying salt mixtures. Acidified Ras cheese (2 months old) was used as the cheese base and blended with following emulsifying salt mixtures: (i) Na-pyrophosphate + Napolyphosphate, (ii) Na-pyrophosphate + Na-polyphosphate + Na-tripolyphosphate, and (iii) Na-pyrophosphate + Na-polyphosphate + Na-orthophosphate + Natripolyphosphate. The control cheese spreads were also made with commercial emulsifying salts, Joha S10, S9s, and NO. Water activity, oil index, meltability, flow behavior, color parameters and sensory evaluations for the resultant processed cheese were studied. Cheeses showed slight differences in water activity while the differences were significant in oil index and meltability values. Shear stress of the processed cheese samples measured at 60°C was different from that of the control. It was dependent upon the individual salts in emulsifying mixture. Spreadable Ras cheese was shinier in treatment (iii) and exhibited darker color in samples stored at room temperature (20°C). Sensory evaluation showed that all cheeses were acceptable but the mixtures (i) 70:30, (ii) 60:30:10, and (iii) 50:20:20:10 produced the most acceptable processed cheese.