الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
Cheese is usually kept at particular conditions of temperature and humidity for some times for ripening, to favor the growth and activity of moulds are an ideal substrate for the attraction and the development of different mites species. Mites are very important organisms from both side medically and commercially. While some people who handle the infested cheese or consumed it suffer from allergy problems, commercially many mites species are responsible for cheese damage during ripening and storage. The damage caused consists of the consumption of the substrate, physical & chemical modifications and spreading & population of moulds and other microorganisms. The dairy industries takes great efforts to control the microbiological and chemical quality of dairy products to guard against infestation of mites and prevent their development. The following methods may be applied: heating treatment, drying, low temperature storage, protective packing, protective coating, treatment with chemical substances, fumigation and irradiation of infested blocks of cheese Damage occur to cheese by mites includes not only the aCtual destruction of material, but also, with at least, tainting by a pungent so called ”minty ”smell may develop.