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المجالات البحثية
عنوان البحثملخص 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