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 …‎ Dr. Dalia Gamal Kamel Mohamed Ali 2021
32 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ Prof. Hussein Abdel-Galil Ahmed Hassan 2021
33 Impact of probiotic bacteria on the chemical characteristics of low-fat soft white cheese Mahmoud Ezat Ahmed 2020
34 Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City. Prof. Fathy El-Sayed Awad El-Gazzar 2020
35 Making Domiati Cheese from Mixtures of ow’s Milk and Milk Powder Prof. Nanis Hassanin Gomah Hassanin 2020
36 Impact of probiotic bacteria on the chemical characteristics of low-fat soft white cheese Dr. Ahmed Mahmoud Hamdy Abdelraheem Hussein 2020
37 Characteristics and Technological Aspects of the Egyptian Cheeses Ahmed Refaat Abdelwahab Hammam 2020
38 Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City. Dr. Dina Mostafa Othman Ramadan 2020
39 Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder Prof. Adel Ali Tammam Ayoub 2020
40 Impact of probiotic bacteria on the chemical characteristics of low-fat soft white cheese Dr. Yaser Mohamed Abdel-Aziz Mohamed 2020