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Journal articles on the topic 'Ras cheese'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Amer, Dina A., Abdinn A. M. Albadri, Hanaa A. El-Hamshary, et al. "Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques." Foods 12, no. 10 (2023): 2023. http://dx.doi.org/10.3390/foods12102023.

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Ras cheese is one of the main hard cheeses in Egypt and is well-known worldwide. Herein, we investigated the potential effects of different coating techniques on the physico-chemical characteristics, sensory properties, and aroma-related volatile organic compounds (VOCs) of Ras cheese over a six-month ripening period. Four coating techniques were tested, including (I) uncoated Ras cheese (the benchmark control), (II) Ras cheese coated with paraffin wax (T1), (III) Ras cheese coated with a plastic film under a vacuum (PFUV; T2), and (IV) Ras cheese coated with a plastic film treated with natamy

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2

Amer, Dina A., Abdinn A. M. Albadri, Hanaa A. El-Hamshary, et al. "Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese." Foods 12, no. 9 (2023): 1855. http://dx.doi.org/10.3390/foods12091855.

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Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening period. Five Ras cheese treatments were made from pasteurized cow’s milk using various salting techniques: traditional salting of Ras cheese, salting by applying all of the salt to the curd after the entire whey drainage, salting by applying all of the salt to the curd after half to two-thirds of the whey drainage, salting in a brine solution fo

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3

Saad, Marwa A., Hagar S. Abd-Rabou, Ebrahim Elkhtab, et al. "Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1." Fermentation 8, no. 7 (2022): 327. http://dx.doi.org/10.3390/fermentation8070327.

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Egyptian cheeses are considered an important part of the Egyptian diet. This study aimed to examine 60 random samples of different types of commercial cheeses in Egypt, including soft cheeses (Domiati and Tallaga) and hard cheeses (Cheddar and Ras). The samples were subjected to chemical and microbial examination. Biogenic amines (BAs) are nitrogenous compounds found in a variety of foods; their presence is undesirable and related to spoilage, and can result in toxicological effects in humans. Thus, BAs were determined by using a high-performance liquid chromatography (HPLC) analysis. Moreover

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4

Salwa, Adam A. H. "Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus." Mljekarstvo 71, no. 4 (2021): 257–68. http://dx.doi.org/10.15567/mljekarstvo.2021.0405.

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Although dairy products play a significant role in human nutrition, they may cause a risk to the consumers. This study intends to determine the microbial contamination level in selected milk products concerning Bacillus cereus enterotoxigenic genes. Three hundred plant-origin flavoured cheese, flavoured yogurt, flavoured drinking yogurt, kareish (skim milk cheese), soft cheese, and Ras (Romy) cheese (50 samples for each) were randomly collected from retail markets at different districts in El Fayoum Governorate, Egypt. The microbiological analysis and the molecular identification of Bacillus c

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5

Ibrahim, Rasha A., Baraka A. Abd El-Salam, Tawfiq Alsulami, Hatem S. Ali, Karolina Hoppe, and Ahmed Noah Badr. "Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening." Foods 12, no. 19 (2023): 3548. http://dx.doi.org/10.3390/foods12193548.

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The milk’s natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LC

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6

Helal, Ahmed, Alice Cattivelli, Angela Conte, and Davide Tagliazucchi. "Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities." Biology 12, no. 7 (2023): 948. http://dx.doi.org/10.3390/biology12070948.

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The effect of ripening and in vitro digestion on the biological activities, peptide profiles and release of bioactive peptides in Ras cheese has been investigated. Ras cheese ripening largely influenced the extent of protein hydrolysis. The advancement in ripening resulted in an increase in total peptides (from 0.97 to 2.46 mmol leucine/g in samples at 30 and 180 days of ripening, respectively) and bioactive peptides concentration, especially angiotensin-converting enzyme (ACE)-inhibitory, dipeptidyl-peptidase-IV-(DPP-IV)-inhibitory and antioxidant peptides. In vitro gastro-intestinal digestio

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7

Ahmed, Saber El-Sisi, El-Sattar Mohamed Gapr Abd, and Kamaly K.M. "Use of Chitosan as an Edible Coating in RAS Cheese." Biolife 3, no. 2 (2022): 564–70. https://doi.org/10.5281/zenodo.7270674.

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<strong>ABSTRACT</strong> Ras cheese was coated by chitosan at different concentrations ranged from 0.5 to 2%.The moisture content of cheese significantly (p< 0.05) affected with chitosan treatment and progression of ripening. Fat and total nitrogen contents of experimental Ras cheeses were comparable with those of the controls and were not significantly different (p>0.05). The change in acidity and TVFA was significantly (P < 0.05) higher in chitosan-coated cheeses. Soluble nitrogen / total nitrogen (SN/TN) of Ras cheese increased significantly (p<0.05) with Chitosan treatment and

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8

Helal, Ahmed, and Davide Tagliazucchi. "Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties." Biology 12, no. 1 (2023): 78. http://dx.doi.org/10.3390/biology12010078.

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Several recent published studies reported that cheese consumption may protect against the onset of cardiovascular diseases and type-2 diabetes due to the presence of bioactive peptides. In the present work, six cheese varieties (the Egyptian traditional cheeses Karish, Domiati and Ras as well as Feta-type, Gouda and Edam cheeses) were characterized for their peptidomics profiles with high-resolution mass spectrometry, biological activities and content in bioactive peptides. The highest ACE-inhibitory and DPP-IV-inhibitory activities were found in Gouda cheese, which also displayed the highest

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9

Yudatama, Rizky, Tridjoko Wisnu Murti, and Yustina Yuni Suranindyah. "Kualitas Keju yang Dihasilkan dari Susu Kambing Ras Kaligesing pada Bulan Laktasi yang Berbeda (Cheese Quality Made From Milk of Ettawa Crossbred Goat, Based on Different Lactation Stages)." Buletin Peternakan 34, no. 3 (2012): 186. http://dx.doi.org/10.21059/buletinpeternak.v34i3.89.

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<p>The objective of the experiment was to evaluate the effect of lactation stages on the quality and flavor of 2 months ripened cheese. The experiment was conducted from December 2009 until April 2010. Five goats were used as samples. Milk were collected at 7 days and 30 days post kidding. Cheeses were coagulated using rennet which produced by extracting dried abomasum of 10 days old goat kid. Fresh cheeses were analyzed for its quality and kept for 2 months. After 2 month, ripened cheeses were analyzed for its quality and flavor. Parameters observed were cheese’s physical quality (chees

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10

Elewa, Shimaa, Abbas Amen, Hussein Makarem, Walaa Elkassas, and Amr Amer. "Occurrence of Staphylococcus aureus in Different Cheese Varieties And Its Control By Thyme Oil." Alexandria Journal of Veterinary Sciences 81 (2024): 98. http://dx.doi.org/10.5455/ajvs.181576.

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The present study aimed to detect the occurrence of Staphylococcus aureus in different cheese varieties in Kafr Elsheikh Governorate, Egypt, and to characterize enterotoxin virulence related genes (Sea, Seb) in the recovered Staph. aureus isolates. An additional objective was to evaluate the effectiveness of thyme oil 1% for controlling staphylococcal species in manufactured kariesh cheese with 1 and 5% salt. A total of 120 samples of different cheese samples including Damietta, kariesh, spreadable processed and Ras cheese (30 of each type) collected from different supermarkets and street-vend

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11

Haraz, Eman, Ashraf Nazem, Amr Amer, Ahmed Aiad, and Hussein Makarem. "The Pervasiveness of Bio-Hazards in Street-Vended Dairy Products." Alexandria Journal of Veterinary Sciences 83 (2024): 78. http://dx.doi.org/10.5455/ajvs.206627.

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A total of 60 diverse dairy product samples, including ice cream, Ras cheese, and Kariesh cheese (20 of each), were randomly collected from street vendors in different regions of Alexandria governorate, Egypt to investigate the prevalence of pathogenic E. coli. The outcomes revealed presumptive positive colonies of 83.33% and 80% in ice cream and Kariesh cheese samples, respectively. Confirmatory tests via conventional biochemical identification affirmed the presence of E. coli in 80% of the samples. However, Vitek 2 compact testing revealed that only 46.66% were positive, in contrast to PCR t

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12

El Attar, Aisha. "STUDIES ON ASEPTIC RAS CHEESE SLURRY." Journal of Food and Dairy Sciences 31, no. 9 (2006): 5821–31. http://dx.doi.org/10.21608/jfds.2006.236860.

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13

Osama, Rowayda, Marwa Ahmed, Amir Abdulmawjood, and Maha Al-Ashmawy. "Prevalence and Antimicrobial Resistance of Bacillus cereus in Milk and Dairy Products." Mansoura Veterinary Medical Journal 21, no. 2 (2020): 11–18. http://dx.doi.org/10.35943/mvmj.2020.2.202.

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Objective: To investigate the prevalence of Bacillus cereus in milk and dairy products along with detection of its antibiotic sensitivity. Design: Descriptive study. Samples: One hundred and fifty samples of market milk, ultra high temperature milk packs (UHT), condensed milk, Milk powder, Damietta cheese, Kariesh cheese and Ras cheese. Procedures: Samples were examined for isolation and identification of Bacillus spp. via direct and indirect isolation, molecular examination and antimicrobial resistance. Further molecular examination was carried out in 46 isolates to detect hblA, hblC, hblD, n

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14

Aly, Salwa A., and Neimat A. Elewa. "The effect of Egyptian honeybee propolis on the growth of Aspergillus versicolor and sterigmatocystin biosynthesis in Ras cheese." Journal of Dairy Research 74, no. 1 (2007): 74–78. http://dx.doi.org/10.1017/s002202990600207x.

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Propolis is a natural product collected by honeybee workers. The product was tested for its antifungal effect against Aspergillus versicolor ATCC 12996 as well as biosynthesis of sterigmatocystin during ripening of Egyptian Ras cheese. The use of different concentrations of aqueous propolis extract 250, 500 and 1000 part per million (ppm) on the cheese surface was investigated. Mould growth and toxin production were completely inhibited at the highest concentration 1000 ppm, while the lower concentrations exhibited definite fungistatic activity during 90 days of ripening. Control cheese demons

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15

el-Sissi,, M. "ACCELERATION OF RAS"KEFALOTYRI" CHEESE RIPENING BY EMPLOYMENT OF CHEESE SLURRY." Journal of Food and Dairy Sciences 28, no. 3 (2003): 1841–51. http://dx.doi.org/10.21608/jfds.2003.243996.

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16

El-Shibiny, S., G. M. Mahran, H. F. Haggag, M. B. Mahfouz, and M. M. El-Sheik. "Manufacture and quality of UF Ras cheese." Food / Nahrung 35, no. 10 (1991): 1023–28. http://dx.doi.org/10.1002/food.19910351005.

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17

Emam, A. O. "Rheological and Sensorial Characteristics of the Reformed Ras Cheese Made Using Cheese Trims and Different Starches." Journal of Food Processing and Preservation 2023 (March 29, 2023): 1–13. http://dx.doi.org/10.1155/2023/2974680.

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The objective was to study the technological suitability of using the Ras cheese trims and starch as casein stabilizer in making novel reformed Ras cheese (RRC) product and to evaluate the effect of two levels of corn, potato, and rice starches whether at the native form or pregelatinized, on the rheological and sensorial properties of that reformed Ras cheese which was supposed to be very close to conventional Ras cheese. Cheese trims were shredded, and table salt was added and kept at 25°C for 24 h. Starch was added in the form of whipped transparent paste, then the mixture was cooked withou

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18

Hamdy, Shaimaa Mohamed, Hany Shaaban Mahmoud, and Khaled Abdel-Hakam Abbas. "Improving the Quality of Ultrafiltered Ras Cheese using Mature Cheddar Cheese Slurry." International Journal of Dairy Science 12, no. 5 (2017): 318–24. http://dx.doi.org/10.3923/ijds.2017.318.324.

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19

El -Elshrief, Fatma, Seham A. Khidr, Waheed A. Ragab, and Aya k. Zowain. "Development Of Processed Cheese Spread Using Ras Cheese With Fruits and Vegetables." المجلة المصریة للدراسات المتخصصة 7, no. 23 (2019): 3–21. http://dx.doi.org/10.21608/ejos.2020.91176.

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20

Awad, Sameh, Nour Elhoda Ahmed, and Morsi El Soda. "Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making." Food and Nutrition Sciences 04, no. 09 (2013): 79–86. http://dx.doi.org/10.4236/fns.2013.49a2011.

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21

Ayad, E. H. E., S. Awad, A. El Attar, C. de Jong, and M. El-Soda. "Characterisation of Egyptian Ras cheese. 2. Flavour formation." Food Chemistry 86, no. 4 (2004): 553–61. http://dx.doi.org/10.1016/j.foodchem.2003.10.002.

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22

Ibrahim, Amel, Sameh Awad, and Mohamed Elsenduony. "Assessment of some chemical residues in Egyptian raw milk and traditional cheese." Open Veterinary Journal 14, no. 2 (2024): 640. http://dx.doi.org/10.5455/ovj.2024.v14.i2.4.

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Background: The assessment of risks related to food safety is becoming a challenge in developing countries with its consequent health hazards. Chemicals risk assessment in dairy products is important to maintain consumer’s health locally and internationally. Since milk and dairy products are essential foods for a wide range of customers, mostly children, patients, and pregnant women, it is very important to estimate the risks of some chemical residues, such as pesticides, some heavy metals, and aflatoxins. Aim: This work aims to determine the levels of chemical contamination in milk and tradit

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23

Ismail, M. "EFFECT OF ADDING DENATURED WHEY PROTEINS TO CHEESE MILK OR CHEESE CURD ON SOME PROPERTIES OF RAS CHEESE." Journal of Food and Dairy Sciences 2, no. 12 (2011): 699–707. http://dx.doi.org/10.21608/jfds.2011.81999.

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24

Farag, Ihab, Amr Amer, and Hussein Makarem. "Biogenic Amines Pattern in Ras Cheese During Ripening Period." Alexandria Journal of Veterinary Sciences 61, no. 1 (2019): 93. http://dx.doi.org/10.5455/ajvs.17254.

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25

Kebary, K., W. Rajab, and Iman Youssef. "MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER." Journal of Food and Dairy Sciences 2, no. 7 (2011): 357–66. http://dx.doi.org/10.21608/jfds.2011.81959.

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26

Metwally, A., Sanna Badran, E. Emara, and Hend Ali. "THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE." Journal of Food and Dairy Sciences 5, no. 10 (2014): 717–23. http://dx.doi.org/10.21608/jfds.2014.53207.

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27

Maamoun, Doaa, Abd Elmonem El-Badawy, Rezk Awad, and Wafaa Salama. "Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures." Arab Universities Journal of Agricultural Sciences 27, no. 4 (2019): 2193–202. http://dx.doi.org/10.21608/ajs.2019.17009.1088.

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28

El Shiekh, M., P. Ducruet, and J. L. Maubois. "Manufacture of Ras cheese from fresh and recombined milks." Le Lait 74, no. 4 (1994): 297–305. http://dx.doi.org/10.1051/lait:1994424.

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29

Abou El-Ella, W. M., A. M. El-Neshawy, A. M. Rabie, and E. A. Emara. "An attempt to produce ras cheese by direct acidification." Food Chemistry 19, no. 2 (1986): 81–91. http://dx.doi.org/10.1016/0308-8146(86)90102-0.

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30

Baky, A. A. Abdel, S. M. Farahat, A. M. Rabie, and S. A. Mobasher. "The manufacture of Ras cheese from gamma irradiated milk." Food Chemistry 20, no. 3 (1986): 201–12. http://dx.doi.org/10.1016/0308-8146(86)90173-1.

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31

Fontecha, Javier, Lourdes Amigo, Miguel Angel Fuente, et al. "Ripening changes in Ras cheese prepared from ultrafiltered milk." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 191, no. 4-5 (1990): 310–12. http://dx.doi.org/10.1007/bf01202433.

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32

Farahat, S. M., A. M. Rabie, A. A. Abdel Baky, A. A. El-Neshawy та S. Mobasher. "β-Galactosidase in the acceleration of Ras cheese ripening". Food / Nahrung 29, № 3 (1985): 247–54. http://dx.doi.org/10.1002/food.19850290307.

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33

Ibrahim, Osama, Omnia Refaat, Naeem Rabeh, and Abeer Abu zeid. "Characterization of Cephalotyre (Ras) Cheese Supplemented with Turmeric Powder." Egyptian Journal of Nutrition and Health 18, no. 2 (2023): 23–38. http://dx.doi.org/10.21608/ejnh.2023.317757.

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34

eldenary, abdallah. "Hazard Analysis of Ras Cheese in Egyptian Delta Governorates." Journal of Sustainable Agricultural and Environmental Sciences 2, no. 1 (2023): 130–56. http://dx.doi.org/10.21608/jsaes.2023.198277.1026.

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35

El-Shazly, Hoida, H. El-Tawil, and M. Hammam. "UTILIZATION OF TURMERIC AS A NATURAL PIGMENT IN RAS CHEESE." Journal of Food and Dairy Sciences 2, no. 2 (2011): 91–100. http://dx.doi.org/10.21608/jfds.2011.81843.

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36

El-Desoci, W. "IMPROVING THE PROPERTIES OF RAS CHEESE MADE FROM GOATS MILK." Journal of Food and Dairy Sciences 4, no. 1 (2013): 1–12. http://dx.doi.org/10.21608/jfds.2013.68601.

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37

Baky, A. A. Abdel, A. A. El-Neshawy, A. M. Rabie, and M. M. Ashour. "Heat-shocked lactobacilli for accelerating flavour development of ras cheese." Food Chemistry 21, no. 4 (1986): 301–13. http://dx.doi.org/10.1016/0308-8146(86)90064-6.

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38

Metwally, MM, AM abd Alla El-Sayed, AM Mehriz, and YH Abu Sree. "Sterigmatocystin — incidence, fate and production byA versicolor in ras cheese." Mycotoxin Research 13, no. 2 (1997): 61–66. http://dx.doi.org/10.1007/bf02945067.

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39

Mohamed, A. A. "Manufactore of Ras cheese from ultrafiltered milk supplemented with caseinates." Food / Nahrung 31, no. 1 (1987): 71–76. http://dx.doi.org/10.1002/food.19870310116.

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40

Abd Alla, E. A. M., M. M. Metwally, A. M. Mehriz, and Y. H. Abu Sree. "Sterigmatocystin: Incidence, fate and production byAspergillus versicolor in Ras cheese." Food / Nahrung 40, no. 6 (1996): 310–13. http://dx.doi.org/10.1002/food.19960400604.

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41

Shokery, Enaam, Eman Ibrahim, Nesma Sallama, Susu Alasfoury, and Seham Swelam. "Biogenic Amines, Microbiological, and Chemical Properties of Market Ras Cheese." Alexandria Science Exchange Journal 46, no. 1 (2025): 165–73. https://doi.org/10.21608/asejaiqjsae.2025.418727.

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42

Hammad, Mohamed, Sherif Mohamed El-Kadi, and Shymaa Al Esawy. "Development a method for making Ras cheese from pasteurized milk." Damietta Journal of Agricultural Sciences 2, no. 2 (2023): 95–100. https://doi.org/10.21608/djas.2023.406595.

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43

Tohamy, M., M. El – Nawawy, A. Kandeel, and M. Moustafa. "MODIFICATION OF THE TRADITIONAL METHOD OF MAKING RAS CHEESE, AND ITS EFFECT ON THE PROPERTIES AND QUALITY OF THE RESULTANT LOW-FAT RAS CHEESE." Journal of Food and Dairy Sciences 2, no. 3 (2011): 101–14. http://dx.doi.org/10.21608/jfds.2011.81848.

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44

Gaber, A., A. Abd- El Satar, and I. Abdeen. "Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties." Journal of Food and Dairy Sciences 8, no. 11 (2017): 449–53. http://dx.doi.org/10.21608/jfds.2017.38954.

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45

Elramly, Miral, Ahlam Leboudy, and Maria Ansary. "Mycological Evaluation of Egyptian Ras Cheese with Special Reference to Mycotoxins." Alexandria Journal of Veterinary Sciences 63, no. 2 (2019): 33. http://dx.doi.org/10.5455/ajvs.58688.

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46

El-Hamshary, Hanaa, Sameh Awad, Mohamed El-Hawary, and Dina Amer. "Impact of some Salting Methods on the Quality of Ras Cheese." Alexandria Science Exchange Journal 43, no. 1 (2022): 169–78. http://dx.doi.org/10.21608/asejaiqjsae.2022.229116.

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47

Nassib, T., Y. Abdel-Kader, M. Gomma, and Reham El-Menawy. "THE EFFECT OF SILAGE FEEDING ON THE PROPERTIES OF RAS CHEESE." Journal of Food and Dairy Sciences 1, no. 9 (2010): 543–54. http://dx.doi.org/10.21608/jfds.2010.82489.

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48

Kebary, K., Iman Yousef, Hoida El-Shazly, and W. Rajab. "QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus." Journal of Food and Dairy Sciences 2, no. 2 (2011): 69–78. http://dx.doi.org/10.21608/jfds.2011.81841.

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49

El-Hawary, M., M. Zommara, and Amany Sadik. "IMPACT OF SOME INHIBITORS ON FUNGI GROWTH DURING RAS CHEESE STORAGE." Journal of Food and Dairy Sciences 3, no. 4 (2012): 207–23. http://dx.doi.org/10.21608/jfds.2012.75361.

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50

Ayad, Eman H. E., Nadia Omran, and Morsi El-Soda. "Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese." Le Lait 86, no. 4 (2006): 317–31. http://dx.doi.org/10.1051/lait:2006007.

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