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The effect of adding some additives to goat's milk on the quality of white cheese was studied. Six treatments were done by adding of Milky, Estmobli (Ripened white cheese for 1-2 months in high salt brine with green pepper Capsicum annum) , Parameli (Ripened white cheese for 6 months in its salted whey with green pepper Capsicum annum and stored in casks or plastic jars) and ripened white cheese (Ripened white cheese for 6 months in its salted whey and stored in cans) essences to goat's milk atdoi:10.21608/jfds.2011.81943 fatcat:ezrwq7xahjhnzgthaxsth4mfqi