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Soft skimmed-milk cheese Kariesh is the most popular soft cheese in Egypt. In the past, Karish cheese was traditionally produced by the random fermentation of milk speared its cream layer by the gravity force. Recently, its production has been carried out by several manufacturing procedures using, ultrafiltration (UF) - skimmed milk retentate, certain bacterial cultures, enzymatic coagulation, etc. Therefore, the biological and nutritional evaluations are required. The present study was conducted to evaluate the properties of such cheese coagulated using different procedures involving probiotic strains with emphasis on some chemical and biological attributes.

Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics