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Number of Publications

10 Number of Publications

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 .

2010
Full Paper Abstract

Viability of Lactobacillus plantarum BFEL 92122 in association with commercial yoghurt starter in probiotic yoghurt. Annals of Agriculture Science, Moshtohor, 47(2): 63-76

2009
Full Paper Abstract

Oxdative stability of processd cheese spreds as affected by added whey proteins/carrageenan particulate. J. Agric Sci. Mansoura Univ., 33(7): 5177-5186, .

2008
Abstract

Ripening acceleration and quality improvement of Gouda cheese with adding milk somatic cells. Annals of Agriculture Science, Moshtohor. 46(4):119-128

2008
Full Paper Abstract

Use of bacteriocins produced by some LAB as a natural preservative in yoghurt. Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510,

2007
Full Paper Abstract

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

2007
Full Paper Abstract

Preparation and use of whey protein / carrageenan particulate in making low-fat yoghurt. Egyptian Journal of Dairy Science Vol. 35: 185-193

2007
Full Paper Abstract

Preparation and Properties of Low Fat Processed Cheese Spreads International Journal of Dairy Science 2 (1): 13-22,

2007
Abstract

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,

2007
Abstract

Production and characterization of bacteriocins produced by some LAB isolated from raw milk samples. Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524,

2007
Full Paper Abstract