APPLICATION OF FAT FRACTIONATION IN TRADITIONAL EGYPTIAN RAS CHEESE

Ras cheese was manufactured from a mixture of skim cows and buffaloes milk of equal amounts, standardized at 5 % fat by anhydrous milk fat (A cheese), anhydrous milk fat fraction of a low or a high melting point (H cheese) and (L cheese), respectively. Cheeses were analyzed for sensory evaluation, texture profile, yield, chemical composition, ripening indices and fatty acid profile. Samples varied in hardness between hard (L cheese), less hard (A cheese), firm / typical (H cheese). H cheese received the highest sensory scores, yield, as well as the best texture profile and nutritional properties.