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Karish cheese was made by fermentation of skim milk with yoghurt starter culture (Y) or by direct acidification with concentrated juice from orange (O), grapefruit (G) or lemon (L). In a combination of fermentation and direct acidification, the different juices were used to give the treatments of YO, YG and YL. The highest yield (29.17%) of the fresh cheese was recorded from YL treatment. This was followed by values of 27.93, 27.51 and 26.13% from L, YO, and O treatments in order, whereas cheese from Y had the lowest yield being 21.26%. Such yield values were accompanied by the corresponding vitamin C contents of 6.5, 7.33, 6.35, 7.50 and 0.33 mg/100 g, respectively. The use of different juices gave more acidic fresh cheese than cheese made using Y with them or Y alone which caused the lowest acidity content. The rheological properties of the fresh cheese including hardness, cohesiveness, springiness, gumminess and adhesiveness were also affected by the applied treatments. During storage of all cheese samples in the refrigerator, TS, acidity, total protein, SN/TN and FRI gradually increased with different rates, whereas only vitamin C content decreased. Evaluation of the organolptic properties revealed that the use of orange or lemon juice with yoghurt starter gave the best quality of fresh cheese with the higher scores for body and texture as well as the flavour of the cheese. INTRODUCTION Cheese is an important part of the diet consumed in Egypt. Karish cheese is one of the most popular local types of fresh soft cheeses. Such popularity and the increasing demand for it by Egyptian consumers are mainly attributed to its high protein and low fat contents, good nutritional value in general and low price. Good digestibility and health benefits of Karish cheese should be taken into consideration in this respect. This type of cheese is more suitable for people who are suffering from certain diseases like hypertension, coronary heart disease and cardiovascular diseases in general. However, it is well known today that food choices are driven by three needs: convenience, taste and health via nutrition value. In fact, health is the most important driver of food industry worldwide. So, functional foods are products of interest to many people due to changing of their dietary habits. However, as early as 1994 much attention has been focused on the activity of the natural antioxidants present in fruits and vegetables because potentially these components may reduce the level of oxidative stress (Thomas, 1994). On the other hand, several epidemiological studies suggest that a high intake of food rich in natural antioxidants increases the antioxidant capacity of the plasma and reduces the risk of some. Such properties are attributed to a variety of constituents including vitamins, minerals, fibers and numerous phytochemicals like flavenoids which are present in marked quantities in citrus fruits (Benavente-Garcia and Castillo, 2008; Su et al 2008; Rohman et al 2010). In this respect, Abd-Elhamid (2011) manuLamiaa El-Nawasany; Hanaa Sakr and Elham Aboel-Enin Arab Univ. J. Agric. Sci., 23(2), 2015 564 factured functional Karish cheese using leaves extract as a source for natural antioxidant. Results of the sensory evaluation indicated that addition of 225 μg phenolic compounds /100 g cheese was the maximum limit to be added without adverse effect on sensory properties and shelf life of the product. The present work aimed to use some citrus fruits like orange, grapefruit and lemon as good sources for some important nutrients, antioxidants and flavouring agents. The multifaceted biological roles of vitamin C and its significance in human health (Iqbal et al 2004; Kuo, 2013) were strongly taken into consideration to improve health benefits of Karish cheese. MATERIALS AND METHODS

THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE