Zeinab Farouk Abdelsalam Mohamed <br/><br/>
Studies on improving quality of low fat ras cheese /  
 دراسات على تحسين جودة الجبن الرأس منخفض الدهن 
Zeinab Farouk Abdelsalam Mohamed ; Supervised Soad Hassan Taha , Fatma Ali Metwally , Samia Ibrahim Harby 
 - Cairo :   Zeinab Farouk Abdelsalam Mohamed ,   2011 
 - 138 P. :   charts ;   25cm 
<br/><br/>Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy 
<br/><br/> Low fat foods including milk and milk products have an important role for consumers having healthy problems or nutrition disorders ; on the other hand removal or reducing fat levels adversely affect the flavor and texture of low fat dairy products . Ras cheese is the most famous and favorable hard cheese in Egypt, so this study was designed to improve the quality of low fat Ras cheese 
<br/><br/>
<br/><br/><label>Subjects--Index Terms: </label>Low fat Ras cheese  Partial homoenization  Probiotic bacteria