| عنوان البحث | ملخص البحث |
| Manufacture of low fat prebiotic yoghurt | |
| UF “TALLAGA†CHEESE QUALITY MADE BY INCORPORATING BIFIDOBACTERIA AND DIFFERENT SALTING RATES | |
| MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH TRYPSIN MODIFIED WHEY PROTEINS | |
| MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH BUTTER MILK | |
| EFFECTS OF ACETYLATION AND SUCCINYLATION ON FUNCTIONAL PROPERTIES OF WHEY PROTEIN CONCENTRATES | |
| EFFECTS OF FORTIFICATION OF COWS MILK WITH ACETYLATED WHEY PROTEIN CONCENTRATES
ON THE QUALITY OF SET YOGHURT | |
| INFLUENCE OF SOME NUTRIENTS AND BILE SALT ON THE PRODUCTION OF ANTIMICROBIAL AGENTS BY BIFIDOBACTERIA | |
| EFFECT OF FORTIFICATION INGREDIENTS ON THE QUALITY OF YOGHURT MADE FROM COW’S MILK | |
| Effect of replacing skim milk powder with dried butter milk on ice milk quality | |
| Growth and bioactivity of bifidobacteria in camel’s milk supplemented with some nutrients | |
| Impact of substituting non-fat dry milk with pectin on cow’s milk yoghurt quality | |
| The use of whey proteins in flavoured low fat processed cheese spread | |
| IMPROVING QUALITY OF KAREISH CHEESE BY GAMMA IRRADIATION | |
| EFFECT OF IRRADIATION TIME AND DOSE ON RIPENING OF RAS CHEESE WITH SPECIAL REFERENCE TO CONTROL SURFACE MOULD GROWTH | |
| Studies on Blue veined cheese.1-Gross composition | |
| Studies on Blue veined cheese. 2-Amino and fatty acids | |
| Studies on Blue veined cheese. 3-Microbial quality | |
| Porosity, specific gravity and fat distribution in Blue cheese | |
| Effect of homogenization on clustering and distribution of fat globules in recombined milks | |
| Effect of homogenization of reconstituted nonfat dry milk and butter oil mixtures on curd formation and characteristics | |
| Effect of homogegization of milk mixtures on ripening of Blue cheese | |
| Porosity, specific gravity and air content of Blue cheese | |
| Effect of heating, cooling and storing milk on Domiati cheese yield | |
| Susceptibility of starter and nonstarter organisms to nisin in stirred yoghurt during storage | |
| Influence of cold storage of milk on the chemical composition and quality of Domiati cheese | |
| Free fatty acids of Domiati cheese made from variously treated milks | |
| Chemical composition and functional properties of buffaloes whey protein as recovered from salted whey and fortified by iron | |
| Chemical composition and physical properties of camel's milk and milk fat | |
| Minerals and amino acids contents of some Egyptian cheeses | |
| Effect of lysozyme on the quality of Cephalotyre (Ras) cheese slurry | |
| Properties of rennet gels of lysozymes treated milks of different species | |
| Physical and chemical properties of subclinical mastitic sheep's and goat's milk | |
| Effect of lipolysis on butter quality | |
| Functional properties of buffaloes' milk caseinates and their effects on rheological and baking properties of wheat flour | |
| Functional properties of the coprecipitation of whey and bean proteins | |
| Quality of low fat Ras cheese made from heat treated milk | |
| Production, partial purification and stability of antimicrobial substances produced by Bifidobacterium bifidum | |
| Accelerated ripening of cheese by partial lyzed lactococci | |
| Acceleration ripening of Domiati cheese by accelase and lipozyme enzymes | |
| Variability of Bifidobacterium bifidum and its effect on quality of frozen zabady | |
| Quality of zabady made with Bifidobacterium bifidum DI | |
| Accelerated ripening of low fat Ras cheese by attenuated lactobacilli cells | |
| Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria | |
| Influence of attenuated lactococci on the quality of Kareish cheese made by direct acidification | |
| Quality of ice cream as influenced by substituting non-fat dry milk whey-bean proteins coprecipitates | |
| Nutritional quality of Egyptian processed cheese | |
| Improving viabilitty of bifidobacteria and their effect on frozen ice milk | |
| Impact of fat replacers on properties of low fat processed cheese spread | |
| Influence of fat replacers on the quality of low fat Tallaga cheese | |
| Effect of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development | |
| Manufacture of low fat Zabady using different fat substitutes | |
| Improving viability of bifidobacteria by microentrapment and their effect on some pathogenic bacteria in stirred yoghurt | |
| Effects of individual preservatives on losses and quality of Ras cheese. Proceeding of Arabic Conference of Home Economics and Family Development | |
| Influence of preservatives mixture on losses and quality of Ras cheese | |
| The use of whey proteins in flavoured low fat Processed cheesse spread | |
| Effects of fortification of cows milk with acetylated whey protein concentrates on the quality of set yoghurt | |
| Impact of fat replacers on the quality of low fat Edam cheese | |
| Ripening acceleration of low fat Edam cheese made by adding fat replacers | |
| Rheological properties of gels containing whey protein concentrate and corn starch | |
| Quality of yoghurt made from low lactose milk and the effect of adding bifidobacteria | |
| Effects of acetylation and succinylation on functional properties of whey protein concentrations | |
| Fortification of Guava or Mango beverages with iron or zinc | |
| Impact of fortification of cow’s milk with a modified starch on yoghurt quality | |
| Impact of frozen yoghurt ingredients on its quality and survival of bifidobacteria | |
| Impact of substituting non-fat dry milk with pictin on cow’s milk yoghurt quality | |
| Impact of frozen yoghurt ingredients on its quality and survival of bifidobacteria | |
| Influence of some nutrients and bile salt on the production of antimicrobial agents by bifidobacteria | |
| Partial purification and stability of antimicrobial substances produced by some bifidobacteria strains | |
| Impact of adding Avicel on the quality of low fat Domiati cheese | |
| Growth and bioactivity of bifidobacteria in camel’s milk supplemented with some nutrients | |
| Manufacture of low fat Domiati cheese using Novagel | |
| Incoporating of bifidobacteria in low fat Labneh | |
| Effect of different pickling solutions and storage temperature on the quality of Domiati cheese during pickling | |
| Impact of bifidobacteria on flavoured low fat stirred yoghurt quality | |
| Ice milk quality attributes as affected by trypsinized whey proteins | |
| Effect of stabilizers on the quality of stirred yoghurt | |
| Effect of replacing milk fat with fat replacers on the quality of stirred yoghurt | |
| UF Tallaga cheese quality made by incorporating bifidobacteria and salting rates | |
| Manufacture of yoghurt from cow’s milk fortified with trypsin modified whey proteins | |
| Manufacture of low fat Domiati cheese using fat mimetics | |
| Survival of bifidobacteria and quality of UF-Tallaga cheese made by the use of Glucono Deltalactone | |
| Functional properties of enzyme modified whey proteins | |
| Manufacture of yoghurt from cow’s milk fortified with butter milk | |
| Manufacture of low fat prebiotic yoghurt | |
| Improving Quality of Kareish cheese by Gamma irradiation | |
| Effect of irradiation time and dose on ripening of Ras cheese with special reference to control surface mould growth | |
| Manufacture of probiotic yoghurt from cow’s milk fortified with butter milk | |
| Effect of replacing skim milk powder with dried butter milk quality | |
| Preparation and properties of novel functional yoghurt from buffalo milk | |
| Quality of Ras cheese made by probiotic strain of Lactobacillus rhamnosus | |
| Making of low fat Ras cheese using fat replacers | |
| Effect of fortification ingredients on the quality of yoghurt made from cow’s milk | |
| Effect of using normal and ropy strains of yoghurt starter in the manufacture of yoghurt from cow’s milk fortified with different levels of inulin and non-fat dried milk | |
| Synbiotic Kishk as functional food | |
| Effect of replacing non-fat dry milk with algae protein isolate on the quality of ice milk | |
| Quality of Yoghurt made from cow’s milk supplemented with Whey protiens | |
| Manufacture of low fat prebiotic ice milk. | |
| The quality of ice milk made by replacing buffaloe's milk with camel's milk | |
| Impact of replacing buffaloe's milk with camel's milk on the quality of Domiati like cheese. | |
| Quality of Tallaga like cheese made from buffaloe's milk with camel's milk retentate | |
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