Production of Ras Cheese Analogue by Partially or Totally Substitution of Milk Fat with Palm Oil

MODIFICATION OF THE TRADITIONAL METHOD OF MAKING RAS CHEESE, AND ITS EFFECT ON THE PROPERTIES AND QUALITY OF THE RESULTANT LOW-FAT RAS CHEESE

Acceleration of Ras Cheese Enzymes as Induced by Different Fruit Extract

IMPROVING THE PROPERTIES OF RAS CHEESE MADE FROM GOATS MILK

Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk

Utilization of Ras Cheese Salt Whey in the Manufacture of Fatty Dairy Products

InfluenceofMilkTreatmentandAdjunctCulture on Quality of Ras Cheese

Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic <I>Lactobacillus</I> spp. as Adjunct Cultures

EFFECT OF ADDING DENATURED WHEY PROTEINS TO CHEESE MILK OR CHEESE CURD ON SOME PROPERTIES OF RAS CHEESE

Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures