ABSTRACT
Separated cheese whey contains more than 70% of non fat solides of the original milk. The food value and wholesomeness of whey solids suggest the importance of their use for human nutrition. Hence, there has been worldwide interest in use of this by products in different dairy product. Karish cheese is one of the main food in the diet of many Egyptian farmers. It has a high nutritive value since it is a rich source in calcium and protein. This soft cheese type can be made from-non-fat dry milk [El-Safty et al.1976a]. This investigation was conducted to use sweet whey instead of water to reconstitute non-fat dry milk. The use of whey will require some changes in technological processes to get a good quality product. El-Safty et al. [1981]; have recently described some modifications in the process of white soft cheese [Domiati cheese]. The objective of this paper is to determine the characteristics of the curd and fresh cheese made from reconstituted milk prepared with sweet whey. Also it was confind to follow up the chemical and organoleptic properties of karish cheese during pickling