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Abstract Ras cheese is the main traditional hard cheese in the Arab Republic of Egypt. It is also called Turkish or Romy cheese, according to the region where it is scld out. In spite of the significant evolution in the method of making this type of cheese in conformity with the standards of health, and the use of pure starter strains in its production in the modern dairy plants, it still made in many small plants in the rural areas across the country from raw milk without making any kind of treatments that ensure thermal destruction of microbes as its ripening depends on the natural microbial flora of raw milk. So, the Egyptian standard specifications prohibit sale and trading of this type of cheese before the passage of 3 months from its manufacturing to ensure they are free of pathogenic bacteria, especially the colon bacteria. Therefore, after salting (surface salting) and ripening of cheese wheels it subjected to cold storage by placing the wheels into burlap sacks, each containing a number of wheels (parcels) and kept in ripening room for completion of its ripening slowly and earnings its unique taste desirable from the consumer. |