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

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

Production of Enzyme Modified Ras Cheese

InfluenceofMilkTreatmentandAdjunctCulture on Quality of Ras Cheese

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

Utilization of Ras Cheese Salt Whey in the Manufacture of Fatty Dairy Products

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

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

Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey