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2009•Egyptian journal of dairy scienceRequires access

Improvement of quality of Ras cheese made from pasteurized milk using a slurry from ewe's milk cheese.

N. M. Mehanna, Mohamed Moussa, A. A. Abd El-Khair

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Key concepts: Pasteurization, Food science, Farmer cheese, Cheesemaking, Milk products, Modified milk ingredients, Rennet, Dairy industry

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Improvement of quality of Ras cheese made from pasteurized milk using a slurry from ewe's milk cheese. — Research Paper | ScholarLens