Blue veined cheese represents a small proportion of cheese production in Egypt. However, this type of cheese is usually made from sheep’s milk. In Egypt, this type of cheese is made from mixed buffalo’s and cow’s milk.The ripening indices determined in this study for evaluating the quality of the locally produced blue-veined cheese were the soluble, non - protein and amino acid nitrogen fractions as well as the total volatile fatty acids presented in the ripened product. Results indicated that there were no considerable differences between the productions of the three months in this respect.

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