The effect of thermization and pasteurization on the chemical, microbiological, and sensory properties of Ras cheese was studied. Ras cheese was made from raw, thermized, and pasteurized milk and ripened at 13 ± 2 °C and relative humidity of 80 ± 5% for 3 mo. Cheeses were analyzed when fresh and after 15, 30, 45, 60 and 90 days of ripening for moisture, acidity, fat, soluble protein, total nitrogen, salt, and total volatile fatty acids. Also, cheeses were examined for flavour, appearance, body and texture through 3 mo. Cheese made from raw milk was scored much higher for flavour than those made from thermized and pasteurized milk. Cheese with high total volatile acidity was characterized by good flavour. On the other hand, thermized and pasteurized milk cheeses were characterized by more compact body and smoother texture, particularly pasteurized milk cheese. Few holes and cracks were seen in thermized and pasteurized milk cheese.

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NULLSelenium (Se) is a trace element that is essential to human life. The present study was conducted to study the use of three levels of (Se) in manufacture of yoghurt as follows: 0.2, 0.4 and 0.6ppm treatments were coded T1, T2 andT3 respectively. Beside of previous treatments control sample was carried out (without Se addition). The resultant products were stored at 6±2Cº up to 10 days. All treatments subjected to chemical, microbiological, physical, rheological and organoleptic assessment. Results indicated that TS, TN and titratable acidity were slight increased with increasing the ratio of (Se), while the fat content is not affected. In samples at 0.6ppm (Se), it found a slight decrease in titratable acidity. During the cold storage for 10 days, the curd firmness and the density in all treatments had been increased, while the syneresis was decreased compared to control samples. Data also revealed that Lactobacilli and Streptococci counts increased with increasing the levels of (Se), but coliform bacteria were not detected in all treatments during the cold storage. The obtained data concluded that addition of (Se), up to 0.4ppm can be need in the manufacture of yoghurt without objectionable effect on the organoleptic properties.

NULLSelenium (Se) is a trace element that is essential to human life. The present study was conducted to study the use of three levels of (Se) in manufacture of yoghurt as follows: 0.2, 0.4 and 0.6ppm treatments were coded T1, T2 andT3 respectively. Beside of previous treatments control sample was carried out (without Se addition). The resultant products were stored at 6±2Cº up to 10 days. All treatments subjected to chemical, microbiological, physical, rheological and organoleptic assessment. Results indicated that TS, TN and titratable acidity were slight increased with increasing the ratio of (Se), while the fat content is not affected. In samples at 0.6ppm (Se), it found a slight decrease in titratable acidity. During the cold storage for 10 days, the curd firmness and the density in all treatments had been increased, while the syneresis was decreased compared to control samples. Data also revealed that Lactobacilli and Streptococci counts increased with increasing the levels of (Se), but coliform bacteria were not detected in all treatments during the cold storage. The obtained data concluded that addition of (Se), up to 0.4ppm can be need in the manufacture of yoghurt without objectionable effect on the organoleptic properties.

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