treated at 72 C for 15 s then cooled to 39–40 C. The
first and second portions were inoculated with 3% (v/v) of CH-
1 (T1) and ABT-1 (T2) mother cultures, respectively. Other
two portions were supplemented with CaC12 (0.02%, v/v of
milk), inoculated with 3% of CH-1 (T3) and ABT-1 (T4) cultures
and renneted (3 g/100 kg of milk) was added. All skim
milk treatments were stirred well, and held until to coagulate.
Sodium chloride (0.5%, w/v of milk) was added between
cheese layers and left to whey drain into small cheese moulds
at room temperature for 4–5 h. Cheese blocks were monitored
to different analyses after overnight storage at 5± 1 C.