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

Evaluation of Changes of the Chemical , Rheological and Organoleptic Characteristics of Ras Cheese during Ripening

Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF MARKET RAS CHEESE

Determination of Biogenic amines in hard cheeses by High performance liquid chromatography

Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese

Effect of L. helveticus and Buttermilk Powder on Quality Characteristics of Reduced Fat Ras Cheese

BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA

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

Detection of Histamine and Tyramine in some Cheese