TY  - SER
AU  - Kebary,K.M.K.
AU  - Yousef,Iman T.A.
AU  - El-Shazly,Hoida A.M.
AU  - Rajab,W.A.A.
TI  - Quality of ras cheese made by probiotic strain of Lactobacillus rhamnosus
KW  - Cheese
KW  - Quality
KW  - Varieties
KW  - Cheesemaking
KW  - Fatty acids in human nutrition
N1  - Includes references
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2011/MUJFDS/211/2/69.pdf
ER  -