The effect of some manufacturing factors on ripening of White Cheese (AKawei) stored in brine solution

The aim of this study was to determine the effect of different manufacturing factors on ripening rates and important properities of Syrian White cheese(AKawei) . Cheese was made from pasteurized milk ( 72 °C for 15 Sec , using traditional way ) were stored in 12 , 16 % Brine for 60 days at room and fridge temperatures. Some physicochemical and biochemical analyses were carried out during storage time. . The effect of different brine concentrations, temperatures and ripening time on total solids, protein, ash, salt, fat, pH,total and solves nitrogen and ripening rates were found to be statically significant at (P<0.05).The result indicated that ripening rates for cheese stored in 12 , 16 % Brine at room temperature were 21.42 % and 17.77 % respectively . While the ripening rates for cheese stored in 12 , 16 % Brine at fridge temperature were 12 % and 9.34 % respectively at the end of ripening time .