الفهرس 
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Abstract
The aim of this investigation is to study the possibility of manufacturing processed ras cheese and its products using ras cheese (the most popular hard cheese type in egypt ) as a base cheese. The effect of variation of proportions of ratural ras cheese of different ages in the blend used, on the properties of the resultant processed cheese, is investigate eight different blends are manufactured into processed ras cheese. The resultant processed cheese is stored at room temperature and monthy eXamined for physical, chemical bacteriological and organoleptical qualities .