الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
71 Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium Prof. Mohamed Attia Mohran 2019
72 Effect of storage of high concentrated micellar casein on the functional properties of process cheese Ahmed Refaat Abdelwahab Hammam 2019
73 Evaluate the Chemical and Microbiological Quality of Manufactured Laban Rayeb Prof. Adel Ali Tammam Ayoub 2019
74 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
75 Evaluate the Chemical and Microbiological Quality of Manufactured Laban Rayeb Prof. Mohamed Attia Mohran 2019
76 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
77 Manufacturing of process cheese without emulsifying salt using acid curd Ahmed Refaat Abdelwahab Hammam 2019
78 Evaluate the Chemical and Microbiological Quality of Manufactured Laban Rayeb Prof. Youssif Hasanein Mohamed Shahin 2019
79 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
80 Technological aspects, health benefits, and sensory properties of probiotic cheese Ahmed Refaat Abdelwahab Hammam 2019