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Suitability of whey as a culture medium for total bacterial count in milk. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 141-148,
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Effect of fortification and some trials to increase the available nitrogen in whey on total milk bacterial count. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 150-159, (1987).
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Some trials to hydrolyse whey proteins and their effect on milk bacterial count. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 161-171,
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Hydrogen peroxide as a milk preservative. Proc. 6 st Conf. Dairy Sci & Techn., 144-.154,
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Utilization of H2O2 and Lp-system-treated milk in the manufacture of Domiati cheese. Egyptian Journal of Dairy Science Vol. 24 No.1. 127-140,
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The implication of cheese smoking on lactic acid bacteria and on histopathology of kidney and liver of rats. Annals of Agriculture Science, Moshtohor. 36(1): 461-474
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Production and acceptability of bio-yoghurt. Proc.7th Egyptian Conf. Dairy Sci. and Tech., 227-240,
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Utilization of some vegetable oils in yoghurt manufacture. Annals of Agriculture Science, Moshtohor.36(4): 2405-2415,
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The influence of fiber addition on the texture and quality of stirred yoghurt. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 505-523,
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Rheological quality and stability of yog-ice cream with added fibers. V. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 525-536,
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Effect of exopolysaccharide-produced by lactic acid bacteria on rheological and sensory properties of low-fat yoghurt Annals of Agriculture Science, Moshtohor. 40(1): 335-350,
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Utilization of permeate as a medium for total milk bacterial count. Annals of Agriculture Science, Moshtohor. 40(2): 975-990,
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Utilization of permeate in making yoghurt. Annals of Agriculture Science,Moshtohor 40(2):991-1004
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Improving the quality of Karish cheese by using fat replacers (Inulin and Pea fibers). Annals of Agriculture Science, Moshtohor. 42(1): 103-115,
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Effect of using fat mimetics on the rheologica and sensory properties of low-fat ice cream. Annals of Agriculture Science, Moshtohor. 42(2): 631-641,
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Effect of Co2 addition to raw milk on its properties during storage in refrigerator. Annals of Agriculture Science, Moshtohor. 42 (2): 1759-1771,
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Preparation and Properties of Low Fat Processed Cheese Spreads International Journal of Dairy Science 2 (1): 13-22,
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Effect of fat content, fat replacers and emulsifying salts on half and low-fat processed cheese spreads. J. of the Saudi Soc. for Food and Nutrition, Vol. 2 (1): 53-69
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Preparation and use of whey protein / carrageenan particulate in making low-fat yoghurt. Egyptian Journal of Dairy Science Vol. 35: 185-193
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Effect of feeding half-fat processed cheese spreads containing different types of whey protein concentrates on plasma lipids of rats. J. Agric Sci. Mansoura Univ., 32 (12): 10183-10191,
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Production and characterization of bacteriocins produced by some LAB isolated from raw milk samples. Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524,
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Use of bacteriocins produced by some LAB as a natural preservative in yoghurt. Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510,
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Ripening acceleration and quality improvement of Gouda cheese with adding milk somatic cells. Annals of Agriculture Science, Moshtohor. 46(4):119-128
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Viability of Lactobacillus plantarum BFEL 92122 in association with commercial yoghurt starter in probiotic yoghurt. Annals of Agriculture Science, Moshtohor, 47(2): 63-76
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Oxdative stability of processd cheese spreds as affected by added whey proteins/carrageenan particulate. J. Agric Sci. Mansoura Univ., 33(7): 5177-5186, .
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Ripening acceleration and quality improvement of Gouda cheese using freeze or heat-shocked Lactobacillus delbrueckii subsp. helveticus DSMZ 20082. M.N. . Proc 11th Egyptian Conf. Dairy Sci. and Tech In press .
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Electrophoretic patterns of cow’s and buffalo’s milk, yoghurt and Domiati cheese proteins as affected by the preservation of milk with Lp-system and hydrogen peroxide. Annals of Agriculture Science, Moshtohor.32(1): 375-385,
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