الفهرس 
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Abstract
The international trend is the production of low fat cheese containing seed edible oils and not animal fats, since oils are not a source of cholesterols which may be act as a cause of cardiac diseases. On the other hand milk production in Egypt is not enough to satisfy the increasing population , as well it became difficult to import dairy products or any other animal products, because of the very serious diseases in Europe such as mad cow, birds flue, foot and mouth disease , brucellosis ……etc. The addition of spices to various foods, proved their importance as antimicrobial, antioxidants, prevention against many human diseases and their attractive tastes. This investigation aimed to produce low cost cheese, easy to be manufactured, made from skimmed ultra filtrated milk (UF) blended with Soya milk which contains low fat and high valuable proteins and using edible oils instead of milk fat (olive, coconut and corn oils), then comparing the resultant cheese with the cow’s milk fat cheese .Improving flavor of oil-soya-Uf milk cheese through. 1- pickling the resultant cheese into boiled cow’s milk whey 2- Adding the extraction of spices (cumin , black cumin and miswak) to the cheese blends before renneting, 3- The addition of old Domiati or Ras cheese slurries to the blends before renneting. Results showed the following:- - Pickling the cheese led to an increase in salt content and also the T,S, of the cheese , because of the losing of moisture from cheese into whey . - The flavor is highly increased. - The color of olive oil cheese highly improved, the scoring points were increased. - cheese with cream is still better than oil cheese followed by Coconut → corn → and olive oil cheese. The addition of spices is highly improved the flavor of the cheese, T. S., T.P. % and F% are slightly decreased because of the dilution accrued from the addition of 1% spices extraction. -Miswak gave high scoring points followed by black cumin and lastly the cumin.-there is a need to study the effect of this spices on the keeping quality of the cheese.