الفهرس 
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Abstract
Objectives: The aim of this investigation is 1. To study the effect of Miswak extraction, Propolis, Thyme and Clove oils as natural preservatives to replace chemical preservatives on the shelf life and keeping quality of processed cheese spread. 2. Possibility of applying the HACCP system in processed cheese Production.Methods and results: Part I: Effect of natural preservatives on keeping of processed cheese spread: To prolong the shelf life of processed cheese, K-sorbate and Nisin were added to the paste cheese before molding Many critics about the chemical preservatives are reported by many consumers. Treatments were as follows: Control - Traditional cheese (K-sorbate + Nisin) – Miswak- propolis. Results showed the following. -Control cheese had the highest acidity and the lowest pH values as compared with the other treatments. -The addition of different preservatives did not affect the moisture, fat and protein contents of cheese. -Total microbial counts markedly decreased, when preservatives added, while control cheese spoiled after 30 days of storage. -As the percentage of natural preservatives increased, total microbial counts decreased. -. Similarly the combination of Thyme and Clove oil had the same effect on total microbial count. Marked improvement in organoleptic properties of cheese as a result of natural preservatives addition especially when Thyme or Clove individually added.PART II: Implementation of the hazard analysis critical control point (haccp) system for processed cheese production line To apply the HACCP system, two batches of processed cheese were manufactured, first under traditional method and the second was under HACCP system. The experiments were applied in Factory Damietta - Damietta New - Egypt. This study aimed to apply the HACCP system in the production of processed cheese spread. Results showed that applying HACCP system resulted in production of high quality cheese with pronounced reduction in total microbial counts and good chemical properties nearer to the Standard Specie fiction Egyptian. Team of evaluation highly appreciated the HACCP processed cheese compared with, the traditional processed cheese.Conclusion:1- Natural preservatives improved the shelf life and keeping quality of processed cheese spread. 2- Applying HACCP system resulted in production of high quality processed cheese spread with pronounced reduction in total microbial counts and good chemical properties nearer to the Standard Specie fiction Egyptian.