ABSTRACT
Cheese is a classical product of dairy, which has high nutritional signicance owing to its richness in pre-digested proteins, fat, minerals, and vitamins. Cheese making involves a series of processes that convert milk into dierent varieties of cheeses known for their characteristic sensory attributes and nutritional value. Cheese is also considered as a functional food owing to its health benets beyond basic nutrition (Renner 1993). us, cheese is a value-added dairy product that can be used in various forms as snacks, spread, and bread-mate. Cheese making involves a series of processes and even a small alteration in these processes can result in a dierent variety of cheese altogether. us, over 2000 varieties of cheese exist with dierent sensory properties, nutritive values, and uses.
