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This manuscript investigated some important chemical, rheological, sensorial, biological and microstructural characteristics of the ultrafiltrated skimmed milk cheese which was made using different coagulation systems including the probiotic strains, in comparison with either the conventional Kariesh cheese (one of the indigenous white soft cheese types of Egypt) or the pre-mixed Kariesh like cheeses. Some rheological values of cheese were determined in a modern way using LEFRA texture analyzer. Many biological aspects of the obtained cheeses were in vivo determined; including the colonic...