الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
71 FATTY ACIDS PROFILE OF FRESH CHEESE PRODUCED IN AN INTENSIVE SILVOPASTORAL SYSTEM IN THE TROPICS Dr. Asmaa Hosny Mohammed Mohammed Moneeb 2019
72 Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium Prof. Adel Ali Tammam Ayoub 2019
73 Technological and Characteristics of Low-Fat Cheeses: A Review Ahmed Refaat Abdelwahab Hammam 2019
74 Evaluate the Chemical and Microbiological Quality of Manufactured Laban Rayeb Hanan Ali Ahmed 2019
75 Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract.
 		Prof. Mohamed Attia Mohran 2019
76 Technological, applications, and characteristics of edible films and coatings: a review Ahmed Refaat Abdelwahab Hammam 2019
77 Effect of grazing cows in an intensive silvopastoral system with Leucaena leucocephala on Panela cheese properties: yield, composition, fatty acid profile and sensory acceptability Dr. Asmaa Hosny Mohammed Mohammed Moneeb 2019
78 Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium Prof. Mohamed Attia Mohran 2019
79 Effect of storage of high concentrated micellar casein on the functional properties of process cheese Ahmed Refaat Abdelwahab Hammam 2019
80 Evaluate the Chemical and Microbiological Quality of Manufactured Laban Rayeb Prof. Adel Ali Tammam Ayoub 2019