الفهرس 
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Abstract
Ripening in ras cheese with the use of some microbial coagulating enzymes is investigated and is compared with the use of rennet and microbial rennet substitutes namely; mucor meihei, endothia parasitica and mucor pasillus, are analysed for amino acid. Mixture of equal parts of rennet and microbial rennet are used in the manufacture of ras cheese. Also, pepsin and mixture of three ratios of rennet and pepsin are used in the manufacture of ras cheese.