摘要：In the study effect of different heat-treatments of milk on some properties of White Pickled Cheese was investigated. Raw milk was divided into four parts as follows: Control (Raw milk) beyond this, A pasteurized 68 oC/10 min, B pasteurized 75 oC/5 min, C pasteurized 85 oC/5 min. 75, 73, 72 and 70 1 milk used for K, A, B and C respectively. Addition of 0.02% CaCl2 and inoculation of 1% starter culture coded as R-703, al pasteurized milks processed to White Pickled Cheese. In cheese samples total solid, fat, salt titratable acidity, pH, total nitrogen, non-protein nitrogen, volatile fatty acids, penetrometer value and counts of yeast-mould, total bacteria and coliform group microorganisms were determined at 0., 15., 30., 60., 90 days of storage. Furthermore organoleptic properties of cheeses were also evaluated from the results of those analyses the effect of using different heat-treatments were found to be statistically significant on the total solids, fat, salt, titratable acidity, pH, total nitrogen, non-protein nitrogen, volatile fatty acids, penetrometer values.
