الفهرس 
Cheese typesOnly 14 pages are availabe for public view
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Abstract
This study was carried out to improve the quality of Ras cheese using different techniques of salting and packaging. Modify the traditional salting technique of Ras cheese to enhance its quality, to produce sweet whey for more applications, to reduce the sodium level in cheese, and to use different kinds of packaging to improve the properties of the final product. Five trials of Ras cheese were made from cow’s milk using different techniques of salting; control (C) Ras cheese was salted by adding salt (5%) to the curd after draining half to two-thirds of whey and then adding dry salt; (T1) Ras cheese was salted by adding salt (5%) to the curd after draining whole whey without dry salting;< (T2) Ras cheese was salted by adding salt (5%) to the curd after draining half to twothirds of whey without dry salting; (T3) Ras cheese was salted in a brine solution (24% salt) for 24 hours without dry salting and (T4) Ras cheese salting by brine solution (24% salt) for 12 hours then dry salting.