الفهرس 
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Abstract
Soft white cheese, is one of the most important types of cheese used in diets. use of different ratios of protein to fat for the manufacture of soft white cheese has a significant impact on the properties and quality of the resulting cheese in terms of quality and economic cost. To clarify this effect, three ratios of protein to fat were used (0.5, 0.4 and 0.3).In two directions, the first is to stabilize the fat by changing the protein content , and the second is to stabilize the protein by changing the fat content to choose the best ratios. The study in this research was divided into three parts. The first part was done by using natural milk raw materials to reach the best ratio. Normal containing protein to fat ratio 7.2/18 = 0.4 was considered the best in terms of sensory and bacteriological evaluation, so they were used as a sample for comparison with the second part which replaced the natural milk raw materials with recombined milk materials with the use of cacao butter substitute oil as a substitute for natural milk fat. The results showed that the sample of recombined cheese containing protein/ fat ratio 7.2/18 = 0.4 was the highest rated, as it obtained the highest evaluation in terms of sensory and bacteriological properties and was the closest to the control sample. The goal of the third part was to calculate the economic cost of cheese made from natural or recombined milk raw materials. The results showed that cheese made from recombined milk with the use of cacao butter oil .Thus, the study recommended that the manufacture of Tallaga cheese containing a protein/fat ratio (0.4 ) to reduce the economic cost cheese with good qualities and a high degree of acceptance among consumers.