EFFECT OF PROBIOTIC BACTERIA ON THE QUALITY AND CHOLESTEROL LEVEL OF RAS CHEESE

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

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

EFFECT OF ADDING SOME LACTIC ACID BACTERIA ON THE ACCELERATION RIPENING OF RAS CHEESE SLURRY

Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures

IMPACT OF USING METABOLITES OF SOME LACTIC ACID BACTERIA ON PROPERTIES AND QUALITY OF UF WHITE SOFT CHEESE

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

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

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