In order to improve the organoleptic properties and the consumption
acceptability of Ras cheese made from buffaloes' milk using different starters, cheese
rip !ni:.g was carried out in two successive period, the first at 2soC/30 days and the
S" end at 12°C/60 days. Yoghurt starter was used in Ras cheese making either
individually or mixed with mesophilic lactococci, Lb. casei or Lb. helveticus. Cheese
chemical composition, ripening indices, bacterial counts and organoleptic properties
throughout the ripening process were follOWed. Buffaloes' Ras cheeses were ripened at elevated temperature had lower
moisture content and higher fat and protein contents than that of control cheese (T2),
and Lb. helveticus cheese (T6) had the most considerable effect on these parameters
during ripening. Treated cheeses were characterized by their higher numbers of different
bacterial groups than the control cheese. Consequently, their titratable acidity (T.A),
protein degradation (S.N) and total volatile fatty acids (T.v.F.A) were greater than that
of control cheese. Using elevated ripening temperature in combination with the mixed
culture of yoghurt starter + mesophilic lactococci or Lb. casei (T4 & TS) improved
markedly organoleptic properties and flavour intensity and body of the resultant
buffaloes' Ras cheese which gained the highest score. Therefore, these treatments
can be recommended for manufacture of Ras cheese from buffalo milk.