الفهرس 
Review Of LiteratureOnly 14 pages are availabe for public view
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Abstract
This work is undertaken as an attempt to improve the quality of buffaloes milk ras cheese aiming to minimize the different between buffaloes ’milk cheese and cows ’ milk cheese. In this respect, the composition of cheesemilk and the manufacturing techniques are approached through the following procedures:a ) modification of the casein fat (C/F) ratio in buffaloes, milk to approximately 0.7% and fat content to about 4%6 ) addition of 0.57. And 1% of yoghurt culture (streptococcus thermophilus plus l. Bulgaricus:1 ) ras cheese-milk-bacteriological examination, chemical analysis, organoleptic tests and statistical analysis are considered throughout the study as measures of the comasition and the quality of the cheese. In addition, emphasis is laid on the part played by fatty acids as flaveur promoting compounds in cheese. Although the ripening of cheese is almost always judged according to the protein breakdown it is apparent that research work deals with the breakdown products which is not enough. An integrated study concerning the protein fractions and fatty acids content of ras cheese during different ripening stages, is carried out.