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Manufacture of Ras cheese from frozen materials

Manufacture of Ras cheese from frozen materials

Annals of Agricultural Science, Moshtohor 35(1): 411-420

The quality of Ras cheese made from (i) pasteurized milk (control), (ii) pasteurized milk frozen at -10 degrees C for 7 days then thawed, (iii) curd frozen at -10 degrees C for 7 days then thawed and (iv) fresh cheese frozen at -10 degrees C for 7 days and thawed prior to ripening were studied. All cheeses were ripened for 90 days. Milk fat, pH, moisture and TS values were similar for all 4 cheeses.

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