الفهرس 
Chemical composition of Ras cheese:
Cheese MilkOnly 14 pages are availabe for public view
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Abstract
Ras cheese manufactured from raw milk Rl, and R2 or after implemented LTLT pasteurization method (L) or HTST pasteurization method (H) . The pasteurized milk inoculated with full ripenned good Ras cheese extract (E) or a commercial freez dried starter available in Egyptian market for Ras cheese (S), a new starter . Cheese were chemically, mtcrobiologically, and organoleptically analyzed when fresh and throughout six months of ripening at one month intervals . The results can be summarized as follows: 1- Pasteurized cheese LE, LS, HE, and HS had higher cheese yield than control raw cheeses Rl and R2. The values of fresh cheeses were : 12.18, 13.74, 11.99, and 12.00%,respectively for LE.LS, HE, and HS . on the other hand, the values of raw fresh cheeses were : 11.95 and 11.04 % , respectively for Rl and R2. The values after six months were : 10.62, 12.45, 10.39, and 10.39 % and , 10.55 and 9.45 % , respectively in the same order. 2- Full ripenned raw cheeses had higher total solids than pasteurized, but all cheeses covered the standard Egyptian values . there were highly significant differences between (L) and (H) methods only during first four months. 3- Fat content of all treatment cheeses gradually increased as ripening period progressed and reached to the maximum at the end of ripening period.