Kebary, K. M. K. <br/><br/>
Quality of ras cheese made by probiotic strain of Lactobacillus rhamnosus  [electronic resource]. 
 جودة الجبن الراس المصنع باستخدام البادئات الحيوية Lactobacillus rhamnosus. 

 - p.69-78. 
<br/><br/>Includes references. 
<br/><br/> Five ras cheese treatments were made by replacing normal cheese starter with lactobacillus rhamnosus. Cheese treatments were microbiologically, chemically and organoleptically evaluated when fresh and after 1,2,3 and 4 months. Moisture content decreased, while total nitrogen, fat, ash, titratable acidity, soluble nitrogen, total volatile fatty scids. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--Quality.<br/>Cheese--Varieties.<br/>Cheesemaking.<br/>Fatty acids in human nutrition.