Ras (cheese)

Ras ( Masri جبنة رومى Gebna Rūmi ) is one of the main Egyptian cheese varieties, the most popular hard cheese in Egypt ^[1] . It has a pungent smell, salty taste of varying degrees (depending on exposure) ^[2] .

Ras
Masri جبنة رومى Gebna Rūmi
Country of origin	Egypt
Milk	cow
Texture	Crumbling
Ripening time	3-4 months.

Comes from the Greek cheese Kefalotiri . Belongs to the same family as Manchego , Idiasabal or Pecorino Romano ^[3] . It is made from natural cow’s milk or a mixture of cow’s and buffalo ^[4] . Sourdough is not used ^[5] . Black pepper may be added ^[4] . The finished product is available in the form of a disk weighing 10 kg or in slices, packaged in a vacuum package. When frying, it softens and releases a little oil, but retains its shape ^[4] . Nutritional value - 353 kcal per 100 g, fat content - 28% ^[6] .

After 3-4 months, it is suitable for cutting. After about 3 years, it reaches an average degree of maturation, after 8-12 years it is considered "old". With age, it becomes more acute and crumbly ^[4] .

As an experiment, at a pasteurization temperature increased from 70 to 75 ° C, cheese of acceptable quality was produced from milk with a reduced fat content from 4% to 2%. The addition of skim milk ultrafiltrate increased the protein content while decreasing the amount of fat and moisture, which made the cheese texture harder ^[7] .

Propolis is used to suppress the growth of Aspergillus mold ( Aspergillus ochraceus ) and the biosynthesis of ochratoxin during cheese ripening ^[8] .