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Abstract
Cultures were selected for their proteolytic properties to be used for Ras cheese making with transglutaminase. Cultures made contained Lactobacillus helveticus, Lactococcus lactis and Lactobacillus casei resulted in highest cheese yield, Organoleptic scores and best texture than the control of L.bulgaricus and S. thermophilus. Green tea extract could be used to stimulate lactic acid bacteria proteolysis. Green tea extract beside its activation effect, adds polyphenols which renders cheese as a functional food