الفهرس 
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Abstract
This study aimed to : Possibility to modify the fermentation process mechanism by using exopolysaccharid producing bacteria (Eps+) instead of the traditional starter (Eps-) to improve cheese characteristics. Improving kariesh cheese characteristics by using enhanced technological texturizing non-dairy constituents (inulin-modified starch) to suit the industrial. Methods and Results : Part 1 : Effect of exopolysaccharid (EPS+) Producing Culture on the Properties of Kariesh cheese : In this part kariesh cheese was fermented by using two different starter bacteria, the first was traditional lactic acid bacteria starter (non-exopolysaccharid producing), which considered as control, the second was modified lactic acid bacteria starter (exopolysaccharid producing). Resultant cheeses were preserved at the refrigerator temperature, then chemically, rhiologically, microbiologically and sensory evaluated. Part 2 : Effect of modified starch and inulin addition on the properties of kariesh cheese fermented with different starters To evaluate the effect of inulin and modified starch on the chemical, rheological, microbiological and organoliptic properties of kariesh cheese. Kariesh cheese fermented with two kinds of lactic acid starter differ on its exopolysaccharid producing abilities. Kariesh cheese made by the traditional method and fermented by either EPS+ or EPS- and the inulin and modified starch were added before the fermentation. Resultant cheese was preserved at refrigerator condition and analyzed for its different characteristics either as fresh or at the end of its shelf life. Conclusion : There are great ability of improving the characteristics of kareish cheese and decreasing its cost by using carbohydrates sources which are cheap and have high nutrition value .Using Exopolysaccharid producing culture EPS+ have a clear effect on the quality and texture properties of kariesh cheese and increase its yield. Using of inulin and modified starch which had a double effect in kariesh cheese making it acts as a catalyst for starters and it’s had strong ability for bending water. Using 1 % modified starch and 0.3 % inulin in kariesh cheece has a clear effect in improving the rheological, sensory and composition characteristics. Researches must be directed to use new carbohydrates substances and study its effect on the dairy products properties. These substances are considered the widely used nutrition products and improve the public health.