USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING

Acceleration Ripening of Ras Cheese Using Slurry Mixture

EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING

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

ACCELERATION OF RAS"KEFALOTYRI" CHEESE RIPENING BY EMPLOYMENT OF CHEESE SLURRY

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

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

THE EFFECT OF SILAGE FEEDING ON THE PROPERTIES OF RAS CHEESE

ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE

ACCELERATION OF DOMIATI CHEESE RIPENING WITH CHEESE SLURRY AS AFFECTED BY DIFFERENT SALT CONCENTRATIONS.