الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
31 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ Mostafa Salah Ibrahim Ahmed 2021
32 Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese Ahmed Refaat Abdelwahab Hammam 2021
33 Impact of probiotic bacteria on the chemical characteristics of low-fat soft white cheese Dr. Yaser Mohamed Abdel-Aziz Mohamed 2020
34 Effect of Thymus vulgaris Aqueous Extract on Chemical, Microbiological and Organoleptic Properties of Kariesh Cheese. Prof. Ali Mohamed Abd El-Rahim Mohamed 2020
35 Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria Dr. Ahmed Mahmoud Hamdy Abdelraheem Hussein 2020
36 Characteristics and Technological Aspects of the Egyptian Cheeses Mahmoud Ezat Ahmed 2020
37 Making Domiati Cheese from Mixtures of ow’s Milk and Milk Powder Dr. Asmaa Hosny Mohammed Mohammed Moneeb 2020
38 Impact of probiotic bacteria on the chemical characteristics of low-fat soft white cheese Prof. Fathy El-Sayed Awad El-Gazzar 2020
39 Effect of Thymus vulgaris Aqueous Extract on Chemical, Microbiological and Organoleptic Properties of Kariesh Cheese. Prof. Mohamed Attia Mohran 2020
40 Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria Mahmoud Ezat Ahmed 2020