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Cheese is one of the most popular milk products, which is most commonly produced from raw or pasteurized cow’s milk, but also from other species such as sheep and goats (Bennett & Johnston, 2004; Johnson, 2017; Khattab et al., 2019), it can differ from each other by their making process, ripening time (if applied), type of milk used, texture, color, flavor, microbial counts and diversity, coagulation type (enzymatic and/or acid)... etc (Kamimura et al., 2019).

Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses