الفهرس 
Experimental
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Abstract
Ras cheese is the main Egyptian hard cheese that is rather similar to the Greek, Kefalotri. Ras cheese is only known in the literature, while the local commercial name .in the Egyptian market is Romi cheese (Gebnah Romi), except in Alexandrin markets, where it is known as Torky cheese (GebnahTorky). It is probable that the basic Ras cheese originated in the Balkans, then originated in Egypt during the early stage of the Egyptian industrial renaissarnce after!818. (Abou Donia 2002).
Ras cheese is manufactured in a high proportion as artisan production in rural areas and small factories from raw cow’s milk or a mixture of cow’s and buffalo’s milk without using starter cultures (Hofl et al., 1970).
In such production the fermentation occurs by the wild microflora present in raw milk and surrounding environment. The cheese is usually stored under moist and uncontrolled hygienic conditions, which can be contaminated by moulds and yeasts. Therefore, the final flavour and texture will be influenced by the action of the flora (AyadetaL, 2004).