الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
21 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
22 Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese Ahmed Refaat Abdelwahab Hammam 2021
23 Addition of inulin to probiotic yogurt: Viability of probiotic
bacteria (Bifidobacterium bifidum) and sensory characteristics 		Dr. Dalia Gamal Kamel Mohamed Ali 2021
24 Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics Dr. Dalia Gamal Kamel Mohamed Ali 2021
25 Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على …‎ Prof. Ali Mohamed Abd El-Rahim Mohamed 2021
26 Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City. Azza Hassan Zain El-Din Mohamed 2020
27 Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria Dr. Yaser Mohamed Abdel-Aziz Mohamed 2020
28 Therapeutic benefits and applications of whey protein Ahmed Refaat Abdelwahab Hammam 2020
29 Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City. Prof. Ali Mohamed Abd El-Rahim Mohamed 2020
30 Making Domiati Cheese from Mixtures of ow’s Milk and Milk Powder Dr. Yaser Mohamed Abdel-Aziz Mohamed 2020