A Study On The Effect Of Direct Acidification On Hard Cheese Quality

Ras cheese is considered to be the main popular hard type produced in egypt therefore the present study was carried out to assess information on the possibility of manufacturing ras cheese by direct acidification improving the quality and flavour development of the resultant cheese by the addition of some additives e.g. proteinase/lipase mixtures, cheese slurry and certain lactic acid cultures to cheese curd was also studied.