| عنوان البحث | ملخص البحث |
| Acomparative study of composition and some properties of milk from different species | |
| Preparation of goat's and camel's milk yoghurts fortified concentrate | |
| Impact of bifidobacteria on flavoured low fat stirred yoghurt quality | |
| Effect of adding flavours on the quality of stirred yoghurt | |
| Effect of partially replacement of kareish cheese with UF-retentatencurd on the quality of processed cheese spread | |
| quality developments of kareish cheese during ripening with special reference to biogenic amines | |
| Effect of substituting added skim milk powder (SMP) with wheat germ (WG) on the quality of goat's milk yoghurts and fermented camel's milk drink | |
| the infulence of corn starch and waxy corn starch on the quality of ice milk | |
| EFFECT OF FORTIFICATION INGREDIENTS ON THE QUALITY OF YOGHURT MADE FROM COW’S MILK | |
| EFFECT OF REPLACING SKIM MILK POWDER WITH DRIED RETENTATE ON THE QUALITY OF ICE MILK | |
| IMPROVING QUALITY OF KAREISH CHEESE BY GAMMA IRRADIATION | |
| EFFECT OF PARTIALLY REPLACEMENT OF KAREISH CHEESE WITH UF-RETENTATE CURD ON THE QUALITY OF PROCESSED CHEESE SPREAD | |
| EFFECT OF EWE’S MILK COMPOSITION AT BOTH EARLY AND LATE LACTATION PERIODS ON DOMIATI CHEESE PROPERTIES DURING PICKLING | |
| EFFECT OF IRRADIATION TIME AND DOSE ON RIPENING OF RAS CHEESE WITH SPECIAL REFERENCE TO CONTROL SURFACE MOULD GROWTH | |
