الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
61 Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium Prof. Mohamed Attia Mohran 2019
62 Effect of storage of high concentrated micellar casein on the functional properties of process cheese Ahmed Refaat Abdelwahab Hammam 2019
63 Evaluate the Chemical and Microbiological Quality of Manufactured Laban Rayeb Prof. Adel Ali Tammam Ayoub 2019
64 Partial demineralization and deacidification of Greek yogurt acid whey by nanofiltration for improving the drying characteristics of Greek yogurt acid whey Ahmed Refaat Abdelwahab Hammam 2019
65 Evaluate the Chemical and Microbiological Quality of Manufactured Laban Rayeb Prof. Mohamed Attia Mohran 2019
66 Effect of some growth promoting substances on the rate of growth and lactic acid production by Bifidobacterium bifidum in sterilized skim milk Dr. Dalia Gamal Kamel Mohamed Ali 2019
67 Manufacturing of process cheese without emulsifying salt using acid curd Ahmed Refaat Abdelwahab Hammam 2019
68 Evaluate the Chemical and Microbiological Quality of Manufactured Laban Rayeb Prof. Youssif Hasanein Mohamed Shahin 2019
69 Effect of some growth promoting substances on the rate of growth and lactic acid production by Bifidobacterium bifidum in sterilized skim milk Dr. Yaser Mohamed Abdel-Aziz Mohamed 2019
70 Compositional and therapeutic properties of camel milk: A review Ahmed Refaat Abdelwahab Hammam 2019