الفهرس 
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Abstract
The first part of the present study deals with the publication and characterization of pure lipase of buffalo milk. The second part investigates the effect of adding commercial lipase on ripening and aroma of the Egyptian ras cheese. Lipase assay, activity of milk lipase at 30 C and 37 C at different values of pH and distribution of lipase in milk phases are the methods applied in the present work.