The teaching staff at the College of Agriculture, Prof. Dr. Zainab Hadi Abbas, participated in the discussion of a master’s thesis tagged (study and production of braided cheese from defatted buffalo milk and its chemical, rheological and sensory evaluation), which was held at the College of Food Sciences, Al-Qasim Green University. 3% was added by adding animal fat (beef butter), vegetable oil (hydrogenated palm oil) and whole milk. These treatments were included in the manufacture of Al Dhafirah cheese, which was preserved in brine, salted whey and vacuum bags. The study found that the best treatment is the use of hydrogenated oil and the best method of preservation. It is the saline solution according to the degrees of sensory evaluation. This student got a very good grade.
