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 …‎ Dr. Dalia Gamal Kamel Mohamed Ali 2021
22 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
23 Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese Mahmoud Ezat Ahmed 2021
24 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
25 Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese Ahmed Refaat Abdelwahab Hammam 2021
26 Impact of probiotic bacteria on the chemical characteristics of low-fat soft white cheese Dr. Yaser Mohamed Abdel-Aziz Mohamed 2020
27 Effect of Thymus vulgaris Aqueous Extract on Chemical, Microbiological and Organoleptic Properties of Kariesh Cheese. Prof. Ali Mohamed Abd El-Rahim Mohamed 2020
28 Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria Dr. Ahmed Mahmoud Hamdy Abdelraheem Hussein 2020
29 Characteristics and Technological Aspects of the Egyptian Cheeses Mahmoud Ezat Ahmed 2020
30 Making Domiati Cheese from Mixtures of ow’s Milk and Milk Powder Dr. Asmaa Hosny Mohammed Mohammed Moneeb 2020