الفهرس 
The Use of Trace Element in Cheese RipeningOnly 14 pages are availabe for public view
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Abstract
Ras Cheese is considered as the most popular Egyptian cheese variety Needs at last 6-12 month of storage period to get the desired texture, taste and flavor ,The aim of the present investigation is to reduce Ras cheese ripening period using different concentration of plant extract Ananas comosus, Carica papaya, Physalis philadelphica (Husk tomato) and Morus leaves as compared to the classical cheese coagulation and ripening enzymes (rennin) .It is well known that cheese produced from pasteurization milk did not stand the composition against raw milk cheese with reference to flavor intensity. Thus, it was planned to investigate the acceleration of Ras cheese ripening by the addition of some plant extracts in order to speed the rotation of capital and increasing the factory profit.