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Background and Objective: Processed cheese is a product that gain from mixture of several kind Natural cheese with different degrees ripening, this product gain with help of proper emulsifying agents. just as the investigation of results shows, the Emulsifiers salts have significant effect on Rheological, organoleptical and physicochemical of processed cheese Materials and Methods:. In this study, the effects of three kinds of Emulsifieres salts such as C1 (monophosphate sodium, mono citrate sodium, Hexa metaphosphat sodium) ,C3 (monophosphate sodium and mono citrate sodium) and C7 (mono citrate sodium, Hexa meta phosphate sodium) in three different concentration %3 , %2. 5, %2 measured. Results: In this investigation these measurements has done on rheological characteristic such as firmness, hardness, adhesiveness, cohesiveness, gumminess, chewiness and springiness. Also, with adding the emulsifying agents the pH changes estimated. In this design the processed cheese produced with mixture of two kind of feta and Light van chesse with respect of 50:30:20. The gaining data of factorial trail analyzed in design. The findings show that the emulsifiers salts have significant effects on rheological effect of processed cheese. Conclusion: Among these three kinds emulsifiers, the C1 type has most effect on Firmness, Hardness, cohesiveness, chewiness, Gumminess and springiness indications. So that the mentioned characteristics increase with increase of emulsifiers salt concentration and with respect it the values of pH increase. The emulsifier type C1 has soft and adhesive texture. We observed the high indicator of adhesive with emulsifier C7. The results showed that for producing processed sliceable and spreadable cheese we can use C1(3%), C7(2%) emulsifier. Keywords: Processed cheese , Emulsifier salts , Rheological

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Background and Objective: During cheese ripening, some of water insoluble casein change to water soluble nitrogen which are include intermediate hydrohysate protein and free amino acids. Materials and Methods: These enzymes save their activities in pasteurization temperature and also UHT processing. In this study effect of number of Pscyrotroph bacteria on physical and chemical properties on UF and white cheese was investigated. Results: In this work, ripening and efficiency of traditional white and UF cheese as affected by psychotroph bacteria was investigated. The result of this research showed that amount of psycrotroph bacteria on the white and UF cheese was significant. Conclusion: Also, there was a good correlation between psycrotroph bacteria and ratio of soluble nitrogen to total nitrogen during ripening period. In fact, as the psycrotroph bacteria increase, the ratio of soluble nitrogen to total nitrogen will be increased during ripening period. The percent of N recovery (efficiency index) for UF and traditional white cheese was 88. 01-90. 45 and 77. 23-80. 52, respectively. The effect of changing above parameter on UF cheese is more than white cheese. Keywords: Traditional white, Ultrafilteration cheese, Psychotropic bacteria