MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER

IMPROVING THE PROPERTIES OF RAS CHEESE MADE FROM GOATS MILK

IMPROVEMENT OF QUALITY OF RAS CHEESE MADE FROM PASTEURIZED MILK USING A SPECIAL SLURRY FROM EWE'S MILK

Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures

Production of Enzyme Modified Ras Cheese

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

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

SENSORIAL TEXTURE ATTRIBUTES OF "RAS"CHEESE IN RELATION TO ITS PHYSICO-CHEMICAL PROPERTIES AS COMPARED WITH SOME MARKET IMPORTED CHEESES AT DIFFERENT AGES

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

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus