Improving the Meltability and Stretchability of White Brined Cheese using Enzymatic and Chemical Modifications to Produce High Quality Kunafa and Other Popular Local Sweets and Pastries

White brined cheese (WBC) is widely consumed in the Mediterranean and Middle East countries. It is found in different names according to its origin. The white color is mainly due to the absence of carotenoids when cheese is made from goat or sheep's milk. However, cheeses produced from bovine milk have white-yellowish color. Nabulsi cheese is one type of WBC that is widely consumed in Jordan as the main traditional cheese. The incorporation of Nabulsi cheese to produce high quality Kunafa and other traditional sweets and bakery products requires an acceptable level of meltability and stretchability.